Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Garlic cloves; crushed |
| 4 smalls | Skinless boneless chicken breasts |
| 2 \N | Sweet or mild onions; peeled, cut into 1/2 inch slices |
| \N \N | Freshly ground pepper |
| \N \N | Kosher salt; if desired |
| ¼ cup | Balsamic vinegar |
| 1 tablespoon | Ground cumin |
| 2 \N | Garlic cloves; minced |
| \N \N | Kosher salt |
| \N \N | Freshly ground pepper |
| 1 large | Tomato; seeded/ diced |
| 4 larges | Mushrooms |
| 2 mediums | Carrots; julienne cut |
| 8 ounces | Roasted red peppers; thinly sliced |
| 1 \N | Palm hearts; thinly sliced/o pt |
| 16 \N | Cilantro sprigs |
| 8 \N | Lavash-style flatbreads |
Recipe by: Dorothy Lane Markets Combine garlic and pepper and rub on chicken breasts. Grill chicken and onion slices and separate onion into rings. Salt if desired. Combine ingredients for marinade in a medium bowl.
Add tomato, mushrooms, carrots, and red peppers and mix gently. Add cooked onion rings to vegetables and toss again. Thinly slice cooked chicken across the grain and on the bias.
To assemble, lay out lavash breads and cut 8 (6x12 inch) rectangles. Place equal amounts of vegetables at one end, spreading vegetables across width of bread. Arrange chicken on vegetables. Top with cilantro. Roll lavash tighly to form rolls. Slice each roll on bias. Makes 6-8 servings.
jmerrill@...
MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 13, 1998