If you mourned the day Trader Joe's India Relish disappeared, like I did, you'll be happy to hear that Tomato Chutney does  decent job of filling that void.  Lately, it seems like I'm just looking for excuses to use this bold, spicy condiment (note: it's very spicy, unlike the other chutneys Trader Joe's carries, which tend to be sweet and mild).  I enjoy it in everything from curries, to scrambled eggs, and now as a dip for this warm toasted wrap.

I was tempted to call this a panini wrap, because a panini press is perfect for achieving the crisp outer crust.  But the truth is that you don't really need a panini machine.  I used a cast iron skillet and just placed a bag of flour (or anything semi-heavy) on the wraps to hold them down while they toasted.  I've seen TV chefs suggest that you wrap a brick in foil, but who has bricks lying around in a kitchen?  So if you're like me, just use a bag of flour.

What's nice about toasting the assembled wraps is that the tortillas "glue" into place when toasted.  No butter or olive oil necessary; simply dry-toasting will glue the seams together.  You wouldn't believe how scrumptuous wraps are when they're warm and have a crisp crunch to the outside.  Another bonus is that the grilled/toasted wraps don't fall apart like regular wraps do, so they're easier for my toddler kids to eat.

You can use just about anything for the stuffing.  I happened to have leftover lentils and brown rice, so I created a healthy filling using those and Swiss chard.  Kefir and cheese in lieu of a cream sauce worked nicely to bind it all together.  I had Kefir on hand so that's what I used, but plain yogurt or sour cream would be just as good.

If you have a milder palate, mix equal parts Tomato Chutney and yogurt, and use the mixture as a dipper.  This also happens to be a terrific marinade for Tandoori Chicken.

Grilled Lentil Wraps

1 small onion, chopped
2 Tbsp olive oil
1 pkg frozen Organic Brown Rice, cooked according to package instructions (about 2 cups)
2 cups Steamed Lentils
1 cup cooked Swiss chard or spinach
3/4 cup kefir or plain yogurt
1 cup shredded cheese
8 flour tortillas

1. Heat olive oil in a skillet over medium heat.  Cook onions for 5 minutes or until translucent.
2. Add rice, lentils, and Swiss chard.  Stir until combined and remove from heat.
3. Mix in kefir and cheese.
4. Heat ungreased griddle or skillet over medium heat.  Assemble wraps by placing filling in the middle and folding all sides toward the middle.  Place wraps, seam side down, on hot skillet.  Place a bag of flour or some other object on top to achieve the effect of a panini press.  Toast for 3-5 minutes on each side until toasted brown and crispy.

Serve with Tomato Chutney

Makes 8 wraps