As I mentioned earlier, Greek yogurt is one of my great loves- it’s thick, creamy, low fat (depending upon the brand), and an excellent addition to a multitude of dishes. That being said, can you BELIEVE today was the first day I ever tried Chobani Yogurt?
In my defense, I’ve always been hesitant to buy Chobani because, for a broke grad student, it’s pretty pricey. However, due in no small part to my new food resolution, I decided that the time had finally come for me to try out one of the most talked about Greek yogurts in the blogosphere.
I’ve got to say: this was true love at first Bite. Chobani is everything I dreamed (and read) it would be. It’s super smooth and creamy, with delicious nuggets of pineapple just waiting to be scooped into your mouth. Unlike other fruit on the bottom yogurts, Chobani doesn’t have a weird syrupy fruit base. It tastes like…well, like fresh pineapple added to a creamy treat.
So delicious, I basically had to lick the container clean.
At 4 wwpoints+, it is a great mid day snack or an addition to a green smoothie. I don’t typically put dairy items in my Green monsters, but I bet Chobani would taste delicious. Chobani comes in a number of flavors, so I also picked out mango and honey. If those flavors taste anything like the pineapple version, I will have truly fallen in love.
I also finally tried Flatout Flatbread.
I had two reasons for not trying Flatout wraps- first of all (of course), I thought they were slightly overpriced. That problem was solved because they are on sale at Harris Teeter this week.
Second problem is that I have had some bad ‘wrap’ experiences. In my opinion, wraps are either really delicious and perfect, or dry and flavorless.
I am happy to say that I was way too quick to judge Flatout Wraps- I bought the Multi-grain with Flax, and they are absolutely delicious. The texture of the wrap is surprisingly moist, especially considering that they are sold in the bread section and not the freezer section. They are nice and floppy, so they don’t twist, break, or crack when you wrap them in whatever filling you choose.
Speaking of which, I decided today was a perfect day to make a tuna wrap. What are the secrets to Jessamyn’s Tuna Wrap?
First of all, for the record, I HATE FAT-FREE MAYONNAISE. I’m sure you’re thinking, “why the hell did she put it in her tuna?” My response? “Because I’m ridiculous, that’s why!” It’s really just because I have trained myself to eat mayo in tuna- when I realized that (BIG SURPRISE) mayo is bad for you, I decided to fill my pantry with jars of fat-free mayonnaise. However, what I failed to recognize during this pantry revamp is that
a) fat-free mayo tastes awful.
b) the ingredients are worse than regular mayo ingredients.
Plus, I’m a Southern Girl- I should know not to buy anything other than Duke’s Mayonnaise. Speaking of Official Condiments of Southeastern USA, Texas Pete is a required ingredient in most dishes- when I was high school, we had an (informal) contest to see who could eat the most Texas Pete (FROM PACKETS!) in one sitting.
(Yes, I did go to a liberal all-girls boarding school. How’d you know? )
I also really like to add dijon mustard to most things- I definitely prefer to pass the Grey Poupon, but Great Value is no slouch either.
I set the tuna mixture on a bed of greens, and at the last minute I decided to thinly slice a radish on top of my wrap. Radishes have such a delicious crunch and a very refreshing flavor- they taste good with pretty much everything, ESPECIALLY tacos.
The whole wrap?
Tuna- 3 wwpoints+
Mixed greens- 0 wwpoints+
Flatout Wrap- 3 wwpoints+
Dijon Mustard- 0 wwpoints+
Fat-Free Mayo- 1 wwpoints+
Radish- 0 wwpoints+
TOTAL: 7 wwpoints+
Verdict? Get thee to your local grocer and buy Flatout wraps and chobani yogurt. DE-licious.