Gluten Free Sandwich Series #2 FEATURING Potapas

Sweet Potato Tortillas with Oven Roasted Chicken, Garlic, and Bell Peppers

During the busy workweek I try to make food that stretches for a few meals. I prepared two organic chicken breasts (with bone and skin) for the oven. I placed them in non-stick aluminum foil then sprinkled them with salt, pepper, and some olive oil. I baked them at 350 degrees until they were done (these took about 1.5 hours due to their thickness). Once cooled enough, I remove the skin and bone and place the chicken in an airtight container to store.

The chicken prepared this way is ready to be used in a variety of recipes during the week … all that needs to be done is to add a different flavor profile so that it does not taste like I am eating the same chicken every day!

For this meal I also roasted red, yellow, and orange bell peppers in the oven and baked a clove of garlic. This saved energy; as I only had to have the oven on once…and did not add extra heat to the house!

To put my sandwich together I placed two POTAPAS in the toaster oven and sprinkled Italian Blend Cheese over both of them to form a thin coat. When the POTAPAS were done toasting, I added a few cloves of roasted garlic to each one. I placed two slices of roasted pepper (all that fit on one side of the POTAPAS); I used a variety of colors, on one side of the POTAPAS and 1/4 of the chicken breast thinly sliced. I closed the tortilla sandwich and cut it in half.

Ingredients:

1.     POTAPAS

2.     Clove of Garlic

3.     Chicken Breast

4.     Bell Peppers

5.     Italian Blend Cheese

Serving Suggestions:

·      Serve with a bowl of soup, salad, or bowl of vegetables

·      You could serve with GLUTEN FREE chips such as Beanfield’s.

Recipe Variations:

·      Roasted squash or zucchini can be swapped for the bell peppers

·      Turkey could be swapped for the chicken

·      The meal could be made vegetarian by omitting the chicken and adding more cheese – perhaps melted Gouda or Parmesan