Julia Engstrom's Pecan Chicken Wraps / original recipe

1 lb boneless, skinless chicken breast

1 cup mayonnaise
1/2 cup lemon flavored yogurt
2 tablespoons honey
1 teaspoon fresh lime juice
3 ribs celery, finely diced
1 cup pecans, toasted and coarsely chopped
1/2 cup dried cranberries, coarsely chopped
Salt and pepper, to taste
4 ounces Boursin cheese at room temperature
1 large round flat bread or 3 whole-wheat tortillas
1 tablespoon minced parsley


Cook chicken by baking, broiling or poaching. Cool chicken completely and finely dice meat. In a large bowl, whisk together mayonnaise, yogurt, honey and lime juice. Stir in chicken, celery, pecans and dried cranberries. Season with salt and pepper.

Spread Boursin cheese over the flatbread or tortillas. Spread chicken mixture evenly and thinly over center of bread. Roll toward you, pressing mixture into wrap as you roll. When finished, trim ends and lay seam side down on a baking sheet. Chill in the refrigerator for at least 1 hour but no more than 4 hours. Slice roll in rounds about 1/2 inch wide. Arrange the slices on a platter and sprinkle with parsley.

Click here for original article published 12/10/2008

Julia Engstrom's Mediterranean Sea Bass with Olives and Lemons

4-6 servings

White sea bass (6 oz each) skinless, boneless
1 tsp Harissa (Middle Eastern hot chili powder)
½ teaspoon Turmeric
7 tablespoons olive oil
1 ripe tomato
1 white onion, thinly sliced
1 garlic clove thinly sliced
1 lemon
10 tablespoons green pitted olives, chopped
½ bunch flat leaf parsley
Salt and pepper

Blend half olive oil with Harissa and turmeric. Brush on filets and set aside as they come to room
temperature. Peel and dice tomato. (Separate cutting board). Heat second half of olive oil in heavy skillet, adds onion, garlic, and cook until onion is soft. Add the tomato lemon and olives and simmer for 7-8 minutes letting flavor develop, simmering while the fish is cooking...

FOR THE FISH: add 2 additional tablespoons of olive oil to a hot skillet. Sear fish for 3- minutes per side. Put on warm platter, top with tomato olive mixture and garnish with chopped Italian parsley and the remainder of the lemon, sliced into rings.