Turtle Crossings Thai Chicken Fancy Wrap

Chicken Recipes 'To-Go'

Thai Chicken Recipes

Ingredients:

1 whole chicken breast

MANGO SALSA

1 mango, sliced
2 jalapeno chiles, fine diced
2 limes, juice only
1/2 red onion, diced
1/2 red bell pepper, cored/ seeded/diced
2 tbsp olive oil
2 tsp chipotle pepper sauce
1/4 cup fresh cilantro, chopped
1 ; salt & pepper to taste

THAI SAUCE

1/4 cup peanut butter
1/4 cup barbecue sauce
2 tbsp soy sauce
2 tbsp chipotle pepper sauce

TO ASSEMBLE & SERVE

2 large handfuls spinach
2 large flour tortillas
1 cup cooked jasmine rice flavored w/turm, eric, cumin & chil
1 cup black beans
1 sour cream

Instructions:

1. Grill chicken breast until cooked through, then coarsely chop. 2.
Place mango salsa ingredients in a bowl; mix thoroughly. 3. Place
Thai sauce ingredients in a bowl; mix thoroughly. 4. In a skillet,
saute spinach over high heat for 1 minute. 5. On a grill or in a
large skillet, heat flour tortillas until pliable. 6. Set a tortilla
on the counter. Place half of the chicken, spinach, rice, black
beans, mango salsa, Thai sauce and sour cream on the half of the
tortilla closest to you. Wrap, tucking in the sides on the first
roll, then finish rolling. Repeat with the second tortilla and
remaining ingredients.

Source: Turtle Creek restuarant, East Hampton, New York (printed in
the Chicago Sun Times, January 15, 1997)






Servings: 2

 

 

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.



Fables "The Milkmaid and her Pail" "Don't count your chickens before they are hatched." - Aesop


Turtle Crossings Thai Chicken Fancy Wrap Recipe provided by Recipes To-Go

 

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“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?”
" Marcel Boulestin (1878-1943)"