Roasted Habanero Pineapple Wrap

Thank you for sharing!

Last Updated on June 3, 2015 by Chef Mireille


Blogging Marathon #21
Theme: Sandwiches and Wraps

This simple wrap with a few raw vegetables takes on an intense flavor profile because of this Roasted Habanero Pineapple Salsa

Although salsa is an originally Mexican creation, many countries of the world have adopted this condiment using the flavors indigenous to their own culture and cuisine.    I used Caribbean ingredients of my heritage to create this delicious salsa that can be used in wraps, grilled meats and whatever else you use salsa on.

By roasting all the ingredients in this salsa, there is a sweet, smoky flavor that comes out.

Roasted Habanero Pineapple Salsa
Roasted Habanero Pineapple Salsa

Ingredients:

  • 3 tablespoons olive oil.
  • 3 medium tomatoes, cut in half
  • 12 shadoe beny leaves (a large handful of cilantro can be substituted)
  • 5 shadoe beny leaves, finely chopped
  • a few branches of thyme
  • 4 cloves garlic
  • 2 Scotch Bonnet Peppers (Habaneros), cut in half
  • 1/2  large pineapple, cut into small dice
  • 4 scallions, finely chopped
  • salt and black pepper, to taste

Preheat oven to 350 F.
Sprinkle cut side of the tomatoes liberally with salt and black pepper.
Pour 2 tablespoons of the olive oil on the bottom of an oven safe dish.  Place the whole Shadoe Beny leaves in the oil.  Place tomatoes, garlic cloves, thyme and Scotch Bonnets on top.
Roast in oven for 1 1/2 hours.

Chop tomatoes, garlic and Scotch Bonnet finely.
Heat remaining oil in a saucepan. Add scallions and saute until softened.
Transfer chopped tomatoes, etc. to the saucepan with the pineapple and salt.  Bring to a boil.  Simmer for 20 minutes.
Add chopped shadoe beny and adjust salt, as needed.
Let cool and then chill in the refrigerator.

Roasted Habanero PineappleWrap

Ingredients:

  • red cabbage, thinly sliced
  • carrot, grated
  • lettuce
  • store bought wrap
  • salsa

Take your favorite wrap. (mine is green because I used a spinach wrap).  Place a large handful of cabbage and then a few tablespoons of the carrot on the wrap and then top with a generous helping of the salsa.  Top with a lettuce leaf and roll, folding in the sides as you go.

Since this is such a healthy wrap, there is no need to feel any guilt for having a few fried plantain chips with it!

This colorful wrap  is aesthetically appealing making you want to dig in to this healthy sandwich!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Sending to Cooking Up Nice’ Sandwich & Burger event

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Chef Mireille 

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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