Yield: 4 Servings
|6 ounces||Saffron rice; uncooked|
|1 tablespoon||Olive oil|
|Ground red pepper to taste|
|2||Skinless boneless chicken breasts, cook/cut in strips|
|4||Chicken apple sausage links (1 lb), cooked/sliced|
|10 mediums||Shrimp; cook/peel/in half|
|4||Plum tomatoes; diced|
|½ cup||Cilantro; chopped (opt)|
|1 tablespoon||Lemon juice|
|1||Clove garlic; minced|
|4 larges||Flour tortillas; 10 inches|
1. Cook rice according to package, using 1 tablespoon olive oil in place of butter called for. Add ground red pepper to taste; cool to room temperature.
2. Combine rice, chicken, sausage, shrimp, tomatoes and cilantro in medium bowl. Toss well; add more red pepper if needed.
3. Stir together mayonnaise, lemon juice and garlic in another small bowl.
4. Warm tortillas if desired. Divide filling among tortillas, spooning filling into bottom quarter. Fold bottom flap over filling then fold the two sides in toward center; overlapping slightly to close. Serve with lemon mayonnaise.
Source: Toast, a Lincoln Park restuarant in Chicago, Illinois (printed in the Chicago Tribune, January 15, 1997)