MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Chimichurri Wraps
Categories: Poultry, Citrus, Herbs, Fruits, Chilies
Yield: 4 Servings

3 tb Red wine vinegar
2 tb Olive oil
1 tb + 1 ts lemon juice
1/2 c Chopped parsley
1 cl Garlic; minced
1 1/2 tb Minced shallot
1 tb Dried oregano
1/4 ts Red pepper flakes
1/4 ts Sugar
1 1/4 lb Chicken tenders
6 (9") whole-wheat wraps
1 lg Avocado; peeled, pitted,
- mashed
2 c Romaine lettuce; chopped

MMMMM--------------------CILANTRO MINT SAUCE-------------------------
1/2 c Loose packed parsley leaves
1 c Loose packed cilantro
- leaves
1/4 c Loose packed mint leaves
3 tb Raw pumpkin seeds
1 1/2 ts Serrano or Poblano chilies
2 tb Rice wine vinegar
2 tb Lime juice
1/2 ts Ground coriander
1 ts Salt
1/4 c Oil

MAKE THE CILANTRO MINT SAUCE: In a work bowl of your food
processor, place the parsley, cilantro, mint, pumpkin
seeds, Serrano peppers, vinegar, lime juice, coriander,
and salt. Process until a paste is formed, about 1 minute.

Scrape down the sides of the food processor, and then
process again, while slowly pouring the oil in through the
feeder tube. Transfer to a bowl, and chill for 20 minutes.

MAKE THE CHICKEN: In a glass bowl or large resealable
plastic bag, combine vinegar, olive oil, lemon juice,
parsley, garlic, shallot, oregano, red pepper flakes and
sugar; stir to mix well. Add chicken; toss to coat. Cover
and refrigerate 1 hour.

Heat broiler. Coat broiler pan with nonstick spray. Broil
chicken for about 3 minutes per side.

Spread wraps with mashed avocado, dividing equally. Place
chicken in center of wrap and top with lettuce. Drizzle
with 2 tablespoons Cilantro Mint Sauce, and fold the left
and right sides of the wrap in to the center, followed by
the bottom, then top, sides. Cut in half and serve.

Family Circle | August 2015

MM Format by Dave Drum - 17 August 2015

Uncle Dirty Dave's Archives

MMMMM

... To be Frank, I'd have to change my name...
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