It’s one thing to know you can bring in your own ice chest, but it takes real courage to jump out of the usual PBJ/Baloney fare. That’s why we asked Matthew Boutte, Chef for New Braunfels’ beloved Huisache Grill, to give us a hand.
Matthew is a gifted Chef with a flair for taking the ordinary and making it special. Here’s his recipe for your next ice chest picnic at Schlitterbahn:
Healthy Garden Spinach Wrap
“I love this for a great light healthy spinach wrap!”
1.5 lemons juiced
10 thin slices of red onion
1 cucumber thinly sliced
10 each kalamata olives thinly sliced
3 each Roma tomatoes thinly sliced
1 grilled chicken breast
1 table spoon of roasted red pepper humus
3 table spoons of feta
3 table spoons of salad or olive oil
1/4 tea spoon of kosher salt
1/2 tea spoon of fresh black pepper
1 pack of garden spinach wraps (makes 6 wraps)
- Mix cucumber, red onion, tomato,feta, olives, lemon juice, oil salt and pepper.
Mix all together in a bowl.
- Place one spinach wrap flat on the counter and spread humus in the middle of wrap
- Place about 3/4 of a cup of mix on top of the humus then a small amount of grilled chicken then roll like a burrito.
- Wrap tightly in plastic then place in a sandwich bag. This will keep the burrito from getting wet and hold its form in the ice chest.
About Chef Boutte: Matthew Boutte, Huisache Grill. Born in New Orleans, Boutte went to University of New Orleans for psychology. While in college he worked in restaurants and discover he had knack for it. Switching gears, Boutte decided to peruse a culinary career. He started out working at what was the best restaurant in New Orleans “Commanders Palace.” Boutte started in the panty and worked his way up to lead line cook in two years. He learned all he could there and moved on to more restaurants, determined to learn as he went.
He has worked in Portland, coming to the attention of the monthly regional news letter from Charlies Produce in Portland as the featured chef, and has been the guest Chef speaker on Eating out in the Northwest. Boutte also participated at the “Portland Bite,” “Taste of the Nation Portland,” “Leonetti Wine Dinner,” and did food demonstrations at “Bam on the Beach” with Emeril Lagasse.
While in Portland, Boutte worked at Portland City Grill in downtown Portland at the Unico US Bank Tower on the 30th floor as the Sous Chef. This restaurant was in the top ten busiest restaurants privately owned in the country.
Boutte is now the Chef at Huisache Grill in New Braunfels, Texas.