When you buy dill (or any fresh herb, for that matter), it seems borderline impossible to get a reasonable amount. Instead, you always end up with oodles of excess greenery and nowhere to use it. I mention this because the other day, we bought a bunch of dill to make Roasted Salmon with Lemon Dill Buerre Blanc, so we found ourselves in the very situation previously noted…with an over abundance (Olverabundance?) of Dill.
To us, dill screams out “Mediterranean,” so we decided to build on those flavours. We then saw burrito wraps in the grocery store, and that’s how this idea came to pass. Since the chicken and the vegetables made for a complete meal, we did not serve this with a side. However, if you’re inclined to do so, we suggest our Spanakoptia Rolls.
Time: 30 Minutes
Ingredients: (Makes about 3 burritos)
- 8 ounces Ground Chicken
- 1/2 of an Eggplant
- 1 Onion
- 1/2 Red Pepper
- 1 Cucumber
- Spinach
- 1 Tomato
- Balsamic Vinegar
- Fresh Dill
- Feta Cheese
- Burrito Wraps (we used spinach wraps)
Method:
- Dice your onions, red pepper, and cucumber, and shred your eggplant with a box grater or the shredding plate of your food processor.
- Heat some olive oil in a pan, and when it’s hot, add your onions. Sautee for a few minutes until they become opaque. Then, add your ground chicken, and sautee until it’s browned.
- Add your red pepper, cucumber, and eggplant to the pan with a little balsamic vinegar, and cook until everything softens and starts to brown.
- While your chicken and veggies cook, slice your tomatoes thinly, and put them on a foil lined broiling pan.
- When your veggies are ready, add your spinach and diced dill.
- Put your tomatoes under the broiler.
- Add your feta to the chicken and veggies, and stir to combine and melt.
- Heat your tortillas slightly in the microwave, and then pull your hot tomatoes out of the oven, and layer them on your tortilla. Then, add your chicken/cheese/vegetable filling on top of that.
- Wrap, devour, and enjoy!
