This weekend the little app on my phone said that the temperature was 93, but “felt like” 108. How on earth is that even possible? Even our dogs had to be dragged outside, but pulled back towards the door just as soon as they could. Dog days, indeed. Normally they avoid sprinklers, but this weekend they were looking for them to run under, just so they could get a little extra water on their heads.
On days like this, it’s difficult to find food to eat that is light enough, cold enough, and wet enough, in order to keep the body hydrated. One can only drink so much water and iced tea; it’s nice to get some water from cool, crisp fresh vegetables, too.
This flatbread wrap is just the thing for too-hot days and nights during those hot summer dog days. Grab some flatbread and a rotisserie chicken on the way home and this dinner practically makes itself with minimal effort and less time in the kitchen. Plus, there’s an easy, creamy, spicy goat cheese and avocado dressing you will love to put on everything from flatbreads to salads.
Let this recipe be your basic guide. Of course, if you have some zucchini instead of a cucumber, use it. Or no cherry tomatoes but one big yellow tomato from a neighbor’s garden, by all means. Fresh herbs? Great, throw them in. No mistakes here. Thinking when it’s hot out takes work, darn it, and we can’t afford to break a sweat when it feels like 108. Just fill the flatbread in front of you with as many different cool, crisp vegetables as you can, a little chicken for protein, and voilà, dinner!
If it’s as hot, or even hotter, where you are, then run under the sprinkler after eating. Be sure to get your head wet!
-Amy at Flatout
That’s a Summer Wrap!
- 1 Flatout flatbread
- 4 ounces of cooked chicken
- 2 ounces goat cheese
- Half an avocado
- Red pepper flakes
- 1/3 red bell pepper, cut in strips
- 3-4 cucumber ribbons made with a vegetable peeler
- 2-3 cherry tomatoes, cut in half
- 1 lemon wedge
- Salt and freshly ground pepper
Blend together goat cheese, avocado, a pinch of red pepper flakes, a squeeze of lemon, and a big splash of water. Season to taste with salt and add more water if needed.
Toss all remaining ingredients together with the dressing and spoon out onto the flatbread. Roll up, beginning at rounded end, and cut in half.