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.

Country Sampler's Prairie Style - - Kick Off Your Boots -

Makes 4 wraps

IN­GRE­DI­ENTS

2 bone­less, skin­less chicken breasts

2 ta­ble­spoons veg­etable oil

2 heads ro­maine let­tuce

1 car­rot, juli­enned

2 av­o­ca­dos

1 lime

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

slice.

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.

recipe

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