Spiced chicken wraps

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Ingredients:

2 Tbsp Cajun seasoning: ½ tsp cumin

½ tsp paprika

½ tsp cayenne pepper

½ tsp black pepper powder

½ tsp rock salt

¼ tsp dried oregano

¼ tsp dried rosemary

¼ tsp dried thyme

 

1 Tbsp olive oil

180 gm uncooked boneless skinless chicken breast.

1/4 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

Cooking oil to spray the grill.

1 avocado

1 tsp. fresh lime juice

2 tsp. chopped jalapeno peppers

1 tsp. minced garlic

Salt as required

2 burrito-size corn tortilla(s)

1/2 small uncooked green onion(s), finely chopped

1 cup fresh mixed baby greens

1 tsp. fresh lemon juice, for sprinkling on wrap

 

Method:

  1. In a small, shallow bowl, combine 2 tablespoons of Cajun seasoning and olive oil. Season both sides of chicken with salt and pepper; dredge in seasoning mixture and turn to coat.
  2. To make the avocado paste for the wrap adhesive, mash the ripe avocado with the minced, green onions, garlic, lime juice and jalapeno and season. Mash together to a smooth paste.
  3. Heat up a grill to a smoking hot temperature, drizzle some cooking oil to grease, and place the marinated chicken breast to grill.
  4. Flip over to grill well without pressing the meat much to avoid drying out.
  5. Take off the grill and rest for a couple of minutes.
  6. Slice the grilled breast on a slant across the grain and keep aside.
  7. Place the warmed tortilla bread and spread the avocado paste all over the inside and place the cut lettuce on the spread.

Place the sliced grilled chicken on the lettuce base, and roll the bread tightly with a butter paper around. Warm the wrap for a couple of minutes, unwrap the paper and serve at room temperature, drizzled with olive oil.

 

Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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