IT’S A wrap
BUTCHER PAPER TIED WITH STRING MAKES THESE CHICKEN SALAD WRAPS A TRULY MOBILE MEAL. WHENEVER POSSIBLE, THE TRUCKS MAKE USE OF FRESH, LOCAL INGREDIENTS TO SUPPORT AREA FARMS.
Makes 4 wraps
2 boneless, skinless chicken breasts
2 tablespoons vegetable oil
2 heads romaine lettuce
1 carrot, julienned
4 whole-wheat wraps
INSTRUCTIONS 1. Dry chicken breasts with paper towels. Season with salt and pepper.
2. In a cast-iron skillet, add 2 tablespoons of vegetable oil. Heat until the oil shimmers. 3. Put the chicken breasts in the pan. Let sear for 3 to 4 minutes. Flip to other side. Place in 400°F oven for 3 to 4 minutes or until juices run clear.
4. Let chicken cool completely, and then
5. Lay sliced chicken and all vegetables in a line and wrap like a burrito. Wrap again in parchment, tie a knot with twine 1 inch from the end, and cut on a diagonal.
Serve with dipping sauce on the side.
Dipping Sauce INGREDIENTS
1 small jalapeno pepper
3 anchovy fillets
2 oz. chipotle
8 oz. mayonnaise
4 oz. parmesan (grated fine)
1 tablespoon black pepper
INSTRUCTIONS 1. Add jalapeno, anchovies and chipotle to food processor and blend until smooth.
2. Add mayonnaise and parmesan. Add salt and pepper to taste, and process until smooth.