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Published by: dtricket on Jun 26, 2008
Copyright:Attribution Non-commercial


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Makes 8 wraps

2-1/2 lb. skinless, boneless chicken breast tenders
1 recipe Lime Vinaigrette, below
4 plum tomatoes, coarsely chopped
1 cup fresh corn kernels or frozen corn
1 cup peeled, coarsely chopped jicama
3/4 cup peeled, chopped mango (1 mango)
1/2 cup chopped red onion
2 tablespoons snipped fresh mint
2 to 3 tablespoons canola oil
8 10- to 11-inch flour tortillas
1/3 cup bottled lime-flavored mayonnaise
Mint Leaves

Divide chicken tenders between two self-sealing plastic bags set in shallow dish.
Reserve 1/4 cup Lime Vinaigrette. Pour all remaining vinaigrette over chicken, dividing
evenly between bags; seal bags. Marinate in refrigerator 2 to 4 hours, turning bags

Meanwhile, in large self-sealing plastic bag or covered storage container combine
reserved 1/4 cup vinaigrette, tomatoes, corn, jicama, mango, red onion and mint.
Cover; chill 2 to 4 hours.

Drain chicken, discarding vinaigrette. In large skillet, cook chicken, uncovered, about
1/3 at a time, in hot oil over medium heat, 6 to 8 minutes until chicken is no longer
pink. Remove from skillet, let stand until cool enough to handle. Halve pieces
lengthwise. Transfer to covered container; refrigerate up to 24 hours or until ready to

Copyright 2005 – Coco’s Corner Market


Spread tortillas lightly with mayonnaise. Divide chicken evenly among tortillas. Remove
salsa mixture with slotted spoon and place atop chicken. Top with mint leaves; roll up
to serve.

Lime Vinaigrette: In a medium bowl combine 1 tablespoon shredded lime peel, 1 cup
lime juice, 3 tablespoons canola oil, 2 teaspoons ground cumin, and 1/4 teaspoon salt.

Copyright 2005 – Coco’s Corner Market


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