Tuesday,14 August, 2018
Current issue | Issue 1232, (5 - 11 February 2015)
Tuesday,14 August, 2018
Issue 1232, (5 - 11 February 2015)

Ahram Weekly

Chicken salad and cheese wraps

Serves 4-6
2 chicken breast fillets (halved)
4 large tortillas

Chicken Marinade:
1/2 tsp crushed garlic
Zest of one lemon
Juice of two lemons
1 tbsp balsamic vinegar
1 tsp honey
1 tbsp extra virgin olive oil
Salt + pepper + oregano

Salad Mixture:
1 cup iceberg lettuce
1/2 cup avocado (diced)
1/2 cup sweet corn kernels
1/2 cup spring onion (sliced with stems)
1/4 cup grated carrot
1/4 cup ranch dressing
1/2 cup mixture of Edam and Parmesan cheese (grated)
Salt + pepper + oregano (only a touch)

Mix marinade ingredients in a non-reactive container. Cut four chicken fillets into halves; lengthwise. Immerse into marinade mixture and combine. Cover and marinate, refrigerated for overnight. Remove from marinade. Heat a top stove corrugated griddlle on high. Grill chicken on both sides, until grill marks appear. Remove from griddle onto a plate, covered, and allow to rest. Meanwhile, mix salad ingredients to combine well. Cut grilled chicken fillets into cubes. Stir into salad mixture. Lay tortillas flat. Spoon an amount of chicken salad mixture to fill across the diameter of each tortilla. Roll starting from your end, securing mixture inside wrap and up to the other end. Cut each wrap in half. Arrange wraps in one layer onto a baking dish or tray. Bake in a preheated oven at 200 degrees, only for three or four minutes; just until cheese melts and tortilla is hot. Serve immediately with a dollop of sour cream aside.

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