Portable recipes: Ideas for your beach and picnic days
From the counter to the backpack: Mallorcan food to-go
With the arrival of high summer, our butcher shop routine changes. Customers no longer ask for roasts or stews, but for cuts that can go into a cooler and be enjoyed at the beach or in the mountains. As butchers, but also as Mallorcans who love our island, we know which foods travel well and stand up to the summer heat.
Cold dishes with cured meats are always a safe bet. Our mature sobrasada, with its high content of natural preserving fat, is a perfect companion for day trips. Combined with fresh cheese or vegetables, it makes for satisfying bites that don’t need immediate refrigeration. The same goes for ham and longaniza, which last several hours out of the fridge.
For those wanting a more complete option, wraps are the perfect solution. Compared to traditional sandwiches, the tortilla seals the contents better, preventing juices from soaking through. Plus, their compact cylindrical shape makes them ideal for carrying in lunch containers.
Cold chicken is another classic for beach days. Cooked in advance, it keeps its texture and flavor, and is less perishable than other meats. If seasoned with spices or herbs, it also benefits from natural preserving properties.
A butcher’s tip: for any dish you’re taking to the beach, choose slightly fattier cuts than usual. Lean meat tends to dry out when cold, while a bit of fat keeps it juicy even hours after cooking.
The wrap I’m sharing today brings together the best of our Mallorcan pantry: juicy chicken, sobrasada for depth of flavor, and crunchy veggies. A flavor explosion you can enjoy with your feet in the sand or under the shade of a pine tree. Bon profit and happy summer!
Recipe: Chicken wrap with sobrasada and vegetables
Ingredients
- 4 large wheat tortillas
- 300 g chicken breast
- 100 g sobrasada
- Mixed lettuce
- 2 medium tomatoes
- 1 cucumber
- 1 red onion
- 150 g cream cheese
- 1 tablespoon mustard
- 1 teaspoon honey
- Olive oil
- Salt
- Pepper
Preparation
- Slice chicken into thin strips, season, and sauté with olive oil until golden. Let cool.
- Wash and slice the veggies: lettuce into strips, tomatoes in rounds, cucumber in sticks, onion in fine julienne.
- Mix sobrasada (skin removed) with cream cheese into a pink spread.
- In a separate bowl, mix mustard, honey, olive oil, salt, and pepper for vinaigrette.
- Spread the sobrasada mix over the tortillas, leaving a 2 cm border.
- Add the cooled chicken strips.
- Top with vegetables, not overfilling.
- Drizzle with vinaigrette.
- Fold the ends and roll tightly.
- Wrap in cling film and chill for at least 30 minutes.
- Cut diagonally, keeping the bottom half in film to make eating easier.
