May 4, 2012
This was one of the first recipes I posted on the blog over two years ago and it’s still a favorite. It’s my default lunch and there’s a reason it never falls out of rotation— it’s tasty, crunchy, healthy and fast to pull together in the middle of a busy day.
I always seem to have these ingredients on hand, and this recipe easily lends itself to substitutions. You can switch the cheese type; add some chicken or turkey or change out the greens or herbs. I have used arugula, Swiss chard, spinach…whatever is in my garden and fridge that seems to fit. Be sure to let your tortilla get nice and crispy, that’s what gives the crunch.
It’s not a sandwich, it’s not a quesadilla, it’s not a salad— it’s really a combo of all three.
Take a seat and dig in— totally yummy and satisfying.
(Serves 1)
1 whole-wheat flour tortilla (I buy Trader Joe’s whole-wheat & corn flour tortillas)
2 slices of jack cheese
1 large handful of arugula (or other greens)
Squeeze of lemon
Drizzle of olive oil
Squirt of Sriracha sauce (Thai hot sauce)
5-6 thyme leaves
Pinch of sea salt
Get your grill pan or cast iron skillet on the stove and heat it on medium heat while you gather the rest of your ingredients. Place your whole-wheat tortilla in the dry hot pan and let it toast there until it gets a little crispy. Once it’s nice and brown, flip it to the other side. Place the cheese slices on the now warm side and sprinkle the thyme on top.
As the cheese melts, in a small bowl toss the arugula with the oil, lemon and salt. Give a gentle squeeze of Sriracha or salsa on the warm cheese. By the time the cheese melts you are ready for the greens. Put the tortilla on a plate and scoop the dressed greens on top of the spicy melted cheese and fold over.
