Spicy Chicken Wraps-

Vietnamese food

Make 4 servings
4 burrito size 12 inch wraps or tortillas: flour, whole wheat, etc.
A large tomato, coarsely chopped
A small head Romane lettuce, wash and leave them whole or cut into 1-in length
4 Tbs mayonnaise
2 Tbs sourcream
2 tsp hot sauce of your choice
1cup cheese
2 green onion, thinly sliced
A handfull of fresh cilantro
1 spicy grilled chicken recipe, cut into thick or thin slices

Spicy grilled chicken
1 lb boneless, skinless chicken breast (about 1 whole breast with the tenderloin removed )
1 tsp olive oil
1 tsp salt
1 tsp ground black pepper
1 tsp sugar
1 tsp flaked red pepper
1 tsp white vinegar
1 garlic cloves, finely chopped
1 small shallot, finely chopped
Mix all ingredient together and add chicken. You may pound chicken to 1/2 inch thick to even the meat. Marinade for at least 1 hour at room temperature or in the fridge for 3-4 hours. Grill about over medium heat for about 12-15 minutes until chicken no longer pink in the center and the internal juice clear.  Cover and let the breast rest a few minutes before cut into thin trip.

Assembly

  1. In a small bowl mix mayonnaise, sour cream,  hot sauce.  Add chicken and toss well. If you like you can drizzling the sauce on the filling later while rolling.
  2. Warm wraps in microwave or hot pan until it is soft.  Divide chicken, veggie and adding any topping of your choice among wraps.  Fold up one end along the filling and the other two side ends, roll tightly around filling. Cut into two halves or slices. Serve immediately or cover and refrigerate up to 3 hours.

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