Post by blackcrowheart on Jul 13, 2006 11:01:38 GMT -5
Chicken, Avocado and Tomato Wraps
From Food and Wine Magazine
SERVES: 6
ingredients
Two 1/2-pound skinless, boneless chicken breast halves, pounded 1/4 inch
thick
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Vegetable oil, for the grill
1/2 pound Swiss chard leaves or spinach leaves
2 cups whole milk yogurt, drained overnight
2 large garlic cloves, minced
Four 9-by-10-inch sheets of lavash
6 ounces Monterey Jack cheese, thinly sliced
2 avocados, cut crosswise into 1/4-inch slices
1 tablespoon plus 1 teaspoon fresh lemon juice
Hot sauce
2 large yellow tomatoes, sliced 1/4 inch thick
directions
Light a grill or preheat a grill pan. Brush the chicken breasts with olive
oil and season with salt and pepper. Lightly brush the grate or grill pan with
vegetable oil and cook the chicken over a hot fire until browned and just
cooked through, about 3 minutes per side. Transfer to a plate and let cool to
room temperature.
In a medium saucepan of boiling water, blanch the chard leaves for 1 1/2
minutes; blanch the spinach for 30 seconds. Drain well. Let cool slightly, then
squeeze dry and coarsely chop. In a large bowl, mix the chard with the 2
tablespoons of olive oil and season with salt. Stir in the drained yogurt and the
garlic and season with salt and pepper.
For each wrap, arrange 2 sheets of lavash on a work surface, overlapping the
short sides by 5 inches. Tuck half of the cheese slices under the overlapping
flap to within 1/2 inch of the edge. Spread half of the avocado slices on
top of the overlapping flap and sprinkle with half of the lemon juice; season
generously with salt, pepper and hot sauce. Top with half of the tomato slices
and season with salt and pepper. For each wrap, fold 1 of the flaps of
lavash over the tomatoes and spread half of the chard on the lavash. Top with a
chicken breast, trimming it to fit. Fold the second lavash flap over the
chicken. Repeat to assemble the second sandwich. Tightly wrap the sandwiches in
foil and refrigerate until firm or for up to 4 hours.
Light a grill. Unwrap the sandwiches and brush both sides with olive oil.
Lightly brush the grate with vegetable oil. Grill the sandwiches over a low
fire, cheese side down, for about 4 minutes, or until the cheese melts and the
lavash is crisp. Using 2 large spatulas, carefully flip the sandwiches and
grill for 5 minutes longer, or until they are heated through and very crisp.
Transfer to a cutting board. Using a serrated knife, cut each sandwich crosswise
into thirds and serve.
Recipe by Marcia Kiesel
From Wrap Party
This recipe originally appeared in August, 2001.
From Food and Wine Magazine
SERVES: 6
ingredients
Two 1/2-pound skinless, boneless chicken breast halves, pounded 1/4 inch
thick
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Vegetable oil, for the grill
1/2 pound Swiss chard leaves or spinach leaves
2 cups whole milk yogurt, drained overnight
2 large garlic cloves, minced
Four 9-by-10-inch sheets of lavash
6 ounces Monterey Jack cheese, thinly sliced
2 avocados, cut crosswise into 1/4-inch slices
1 tablespoon plus 1 teaspoon fresh lemon juice
Hot sauce
2 large yellow tomatoes, sliced 1/4 inch thick
directions
Light a grill or preheat a grill pan. Brush the chicken breasts with olive
oil and season with salt and pepper. Lightly brush the grate or grill pan with
vegetable oil and cook the chicken over a hot fire until browned and just
cooked through, about 3 minutes per side. Transfer to a plate and let cool to
room temperature.
In a medium saucepan of boiling water, blanch the chard leaves for 1 1/2
minutes; blanch the spinach for 30 seconds. Drain well. Let cool slightly, then
squeeze dry and coarsely chop. In a large bowl, mix the chard with the 2
tablespoons of olive oil and season with salt. Stir in the drained yogurt and the
garlic and season with salt and pepper.
For each wrap, arrange 2 sheets of lavash on a work surface, overlapping the
short sides by 5 inches. Tuck half of the cheese slices under the overlapping
flap to within 1/2 inch of the edge. Spread half of the avocado slices on
top of the overlapping flap and sprinkle with half of the lemon juice; season
generously with salt, pepper and hot sauce. Top with half of the tomato slices
and season with salt and pepper. For each wrap, fold 1 of the flaps of
lavash over the tomatoes and spread half of the chard on the lavash. Top with a
chicken breast, trimming it to fit. Fold the second lavash flap over the
chicken. Repeat to assemble the second sandwich. Tightly wrap the sandwiches in
foil and refrigerate until firm or for up to 4 hours.
Light a grill. Unwrap the sandwiches and brush both sides with olive oil.
Lightly brush the grate with vegetable oil. Grill the sandwiches over a low
fire, cheese side down, for about 4 minutes, or until the cheese melts and the
lavash is crisp. Using 2 large spatulas, carefully flip the sandwiches and
grill for 5 minutes longer, or until they are heated through and very crisp.
Transfer to a cutting board. Using a serrated knife, cut each sandwich crosswise
into thirds and serve.
Recipe by Marcia Kiesel
From Wrap Party
This recipe originally appeared in August, 2001.