Chicken Wraps With Mango, Basil and Mint |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Martha Stewart Living. If you can't get lavash, you could substitute large tortillas or toasted pita. Ingredients:
1 garlic clove |
1 shallot |
1/2 cup fresh basil, loosely packed, plus |
8 additional basil leaves |
1 teaspoon olive oil |
1/2 teaspoon coarse salt |
1/4 teaspoon cinnamon |
fresh ground pepper |
2 boneless skinless chicken breasts |
1 mango, half cut into 2 inch pieces, and the other half cut into 1/2 inch thick slices |
2 teaspoons fresh lime juice |
1 pinch cayenne |
4 (3 1/2 ounce) lavash bread |
8 fresh mint leaves |
Directions:
1. Preheat oven to 375. Make the chicken: Place garlic and 1/2 the shallot in a food processor. Add basil and oil, and process til mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2 inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet covered with cooking spray. Bake til cooked through, 12 to 15 minutes. Let cool completely then slice thinly or shred in small pieces.
2. Make the dressing: Finely chop other half of shallot in the clean bowl of a food processor. Add mango and process til smooth. Add lime juice and cayenne and process til combined.
3. Assemble wraps: Spread about 1/4 c mango dressing in center of each lavash. Top with chicken, mango and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic up to 4 hours.
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