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Chicken Wraps
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Ingredients: | |
2 ears | corn |
4 | skinless, boneless chicken breast halves |
1/2 tsp | salt or to taste |
Fresh-ground pepper | |
3 | green onions, coarsely chopped |
Juice of 1 | lime |
1 small | jalapeño, stemmed, coarsely chopped |
1 tbsp | extra-virgin olive oil |
1/2 tsp | cumin |
2 | tomatoes, diced, or 12 cherry tomatoes, halved |
2 tbsp | chopped cilantro |
4 whole-wheat flour tortillas or flatbreads
Method:
1.Heat grill or broiler. Place ears of corn in the microwave; cook on high about 2 minutes; let cool. Remove husks. Cut off kernels; set aside.
2.Meanwhile, season chicken with 1/4 tsp of the salt and pepper to taste. Grill or broil, turning once, until cooked through, about 10 minutes.
3.For salsa, combine green onions, lime juice, jalapeño, oil, cumin, remaining salt and pepper to taste in a food processor or a blender; pulse until finely chopped.
4.Place contents in bowl; stir in the tomatoes, cilantro and reserved corn.
5.Coarsely chop or shred chicken; divide among the flat-breads.
6.Top with salsa; roll up flatbreads.
7.Serve.
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