Grilled Vegetable and Chicken Wraps
1/3 cup olive oil
2 tbsp. soy sauce
1 1/2 oz. rice vinegar
1 oz lemon juice
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
1/2 tsp chili powder
1 tbsp cilantro
1 tbsp honey
2 1/2 lb chicken breast
1 tbsp cumin
1/2 each zucchini, cut in long rounds
1/2 each yellow squash
1/2 each red onion, 1/4 inch rounds
1 each bell pepper, in strips
12 flour tortillas
Reserve 1/3 marinade for serving. Marinate chicken and vegetables in remaining marinade up to 4 hours ahead of time. Season chicken with cumin and grill until just done, marking both sides. Grill vegetables until done. Slice chicken on a bias. Cut vegetables into strips. Toss with reserved marinade. Serve wrapped in a flour tortilla.
Source: Chef Christopher Sotkovsky, Pennsylvania Culinary Institute
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