Author Notes
This is my favorite 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. —eat-drink-garden
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Ingredients
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1
whole-wheat flour tortilla
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2
slices jack cheese
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1
large handful of arugula (or other greens)
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squeeze of lemon
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drizzle of olive oil
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Squirt of Sriracha sauce (Thai hot sauce)
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5-6
thyme leaves
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Pinch
sea salt
Directions
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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.
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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.
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Place the cheese slices on the now warm side and sprinkle the thyme on top.
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As the cheese melts, in a small bowl toss the arugula with the oil, lemon and salt.
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Give a gentle squeeze of Sriracha or salsa on the warm cheese.
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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.
I produce the Santa Barbara based blog Eat Drink Garden. The inspiration for every meal, for every cocktail, and for every blog entry is from my garden. I learned a few years ago that if you choose seasonal fruits and vegetables, you don't need to do too much to them in order to make them beautiful and delicious every time.
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