What's for Lunch (and Dinner)? Mediterranean Socca Wrap

My husband travels a bit. In between travel days, he attends corporate meetings that take him away from dinners at home. I, unlike many, revel in making dinner for one. When preparing a meal for myself, I immediately turn to healthy Mediterranean ingredients. Olives. Tahini (my favorite). Chickpeas. Lemon. My husband is not a picky eater, but given the choice, these are not the ingredients he would choose as the foundation for a meal.

Earlier this week I pinned this recipe for a Chickpea Crepe. That recipe reminded me of David Lebovitz's Socca recipe. Which inspired the following homemade recipe. Which I've eaten for dinner, lunch....and possibly again for tonight's dinner.

Mediterranean Socca Wrap with Minted Chicken Salad and Tahini Lemon Vinaigrette
(serves one, with some leftovers for the next meal)

Socca (unleavened pancake or crepe)
1/4 cup garbonzo bean flour (found at Whole Foods Market and in most natural food departments)
1/4 cup + 2 tablespoons water
1/2 tablespoon olive oil
1/2 teaspoon herbes de provence
1/4 teaspoon fennel powder
1/4 teaspoon cumin
1/4 teaspoon salt

Minted Chicken Salad
1/4 cup leftover chicken (cut or shaved into small bite sized pieces)
1/2 cup thinly sliced romaine lettuce
1/4 cup grated carrots
4-5 chopped black olives (kalamata, oil cured, nicoise, etc.)
10 thinly sliced Persian cucumber rounds
5 mint leaves, chiffonade

Tahini Lemon Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon chopped thyme
1/4 teaspoon honey
1 tablespoon tahini

ONE: Pour all of the Socca ingredients into a bowl. With a whisk, stir the batter until there are no lumps. The batter should be very thin (slightly thinner than pancake batter). Add a drip more water if necessary. Cover and keep at room temperature for an hour or so.
TWO: Heat oven to broil. Place a non-stick 10" pan into the oven while it preheats. Once the oven preheats, and your pan is screaming hot -- with a pot holder in one hand and your Socca batter in the other, pour enough batter into the pan to cover the bottom and swirl around (like you would a crepe).
THREE: Bake for 2 minutes, being careful not to allow the pancake to get too crisp on the edges. Flip over and bake for an additional minute. You want the pancake to be soft and flexible enough to wrap around the salad. Make additional pancakes with the remainder of your batter.
FOUR: Place a tortilla/pancake onto a piece of aluminum foil (with about a 2 inch border beyond the pancake itself).

FIVE: Pour ingredients for vinaigrette into a jar with a lid and shake until combined. 
SIX: Add salad ingredients into a bowl and dress with vinaigrette.
SEVEN: Place a handful of salad into the center of the tortilla and wrap the tortilla and its ingredients over itself to form into a roll.
EIGHT: Roll the wrap with the aluminum foil, to create a tightly formed wrap. Unravel one end of the foil and enjoy!

* Recipe is gluten and dairy free

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