This meal is high in antioxidants which can boost the immune system. I made this for my family when we were all fighting a cold. It hit the spot!! http://www.associatedcontent.com/article/7691134/antioxidants_what_they_do_and_how_to.html?cat=68
Here are detailed instructions for making your own pita, if you enjoy scratch cooking and knowing exactly what goes into your food. You can use white or whole wheat flour. Quinoa or oat flour would be an exact exhange in the recipe. Whole wheat may require a bit more water.
Chicken Veggie Pita Wrap
4 Pita or unleavened bread
2 cups lettuce, chiffonade
4 T Lime Chickpea Dip http://edibletapestry.wordpress.com/2011/02/23/lime-chickpea-dip/
1 c. snow peas, sliced lenghthwise
1/2 c. carrots, finely shredded
1/2 c. whole black olives
1/2 c. sliced Roma tomatoes
2 chicken breasts, grilled, sliced
Spread 1 T Lime Chickpea Dip on each pita. Lay lettuce down on pita, then other ingredients. Roll up and cut on the bias.
1 clove garlic, minced
12 oz. tomato paste
1/4 tsp. smoked paprika
1 T extra virgin olive oil
1 T whole wheat flour
3 c. milk
1 T golden flax seed meal
2 T grated asiago cheese
salt to taste
Heat oil in a medium sized saucepan over medium heat. Add garlic and saute until translucent, careful not to burn.
Sprinkle in flour whisking into a roux.
Reduce heat and cook for one minute. Stir in tomato paste, whisking vigorously.
Gently pour in milk while whisking to avoid lumps forming. Whisk smooth.
Heat to boiling while stirring contstantly. Reduce heat to low simmer and stir and cook until thickened, 5 to 7 minutes. Add flax seed meal, whisking to smooth and season with salt to taste. Ladle into bowls and sprinkle a bit of asiago cheese in the middle. Serve. Makes 4 to 6 servings.