Turtle crossing's thai chicken fancy wrap
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken breast | |
| 1 | Mango; sliced | |
| 2 | Jalapeno chiles; fine diced | |
| 2 | Limes; juice only | |
| ½ | Red onion; diced | |
| ½ | Red bell pepper; cored/ seeded/diced | |
| 2 | tablespoons | Olive oil |
| 2 | teaspoons | Chipotle pepper sauce |
| ¼ | cup | Fresh cilantro; chopped |
| ;salt & pepper to taste | ||
| ¼ | cup | Peanut butter |
| ¼ | cup | Barbecue sauce |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Chipotle pepper sauce |
| 2 | larges | Handfuls spinach |
| 2 | larges | Flour tortillas |
| 1 | cup | Cooked jasmine rice flavored w/turmeric, cumin & chili |
| 1 | cup | Black beans |
| Sour cream | ||
Directions
MANGO SALSA
THAI SAUCE
TO ASSEMBLE & SERVE
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)