10 ounces raw skinless, boneless chicken breast
4 cups vegetable broth*
1/4 cup red onion strips, thinly sliced
1/2 cup fresh diced tomato
2 cups your choice fresh julienne lettuce
4 eight-inch flour tortillas
3 1/2 tablespoons lime juice
2 1/2 tablespoons grapeseed oil
2 teaspoons sugar
1 teaspoon minced jalapeno peeled, seeded** or canned variety of your choice Chile pepper adding quantities to taste
1/2 teaspoon minced fresh ginger
1/4 teaspoon ground black pepper
2 tablespoons fresh chopped mint
2 tablespoons fresh chopped cilantro
2 tablespoons fresh chopped basil
1/2 teaspoon salt
* Vegetable broth can be easily made with Minors regular or low sodium Vegetable Base.
** Chile preparation: It is best to use latex or synthetic vinyl gloves when handling chile peppers, or wash hands frequently. Roast chile peppers under broiler or over open flame until lightly blackened. Wrap in cellophane and allow to “sweat” and cool. Remove the blackened parts and seeds without washing (to preserve the oils). Dice or use as directed.
Bring vegetable broth to a boil in cook pot, add chicken breast, cover and cook over medium heat for 10 minutes. Turn off heat and let stand covered for 25 minutes, remove, let cool and cut into thin strips (broth can be reserved for another use). While chicken is cooking and cooling, in a bowl whisk together the lime juice, sugar, ginger, jalapenos, salt and black pepper, then whisk in the grapeseed oil. Combine with cooked chicken and let sit for 5 minutes. Add the mint, cilantro, basil, onion and tomato and toss until mixed well. On flour tortilla, place 1/2 cup of your favorite julienne lettuce and a 1/2 cup chicken salad, roll into a wrap and refrigerate. Serve or pack for a box lunch.
Serving portion: 1/2 cup chicken salad, 1/2 cup lettuce and one 8-inch flour tortilla.
Recipe yields 2 cups chicken salad (4 servings).
Serving size: 0.50 cup(s), (412g)
Calories: 249 Fat Calories: 71
|Amount Per Serving
||% Daily Value
|Total Fat: 7.9g
|Saturated Fat: 7g
|Total Carbohydrate: 26.6g
|Dietary Fiber: 8g