Honey-miso sauce sweetens chicken wrap
Ditch the creamy ranch and chipotle dressings and make this incredibly easy, three-ingredient sauce the next time you make a chicken wrap. The honey (you can also use maple syrup) helps to caramelize the chicken and tempers the saltiness of the miso paste. Peppery watercress and plump, juicy tomatoes add texture, and by sautéing them with garlic, you don’t need a fatty dressing to add flavour. If you don’t have tortillas on hand, pair the chicken and vegetables with rice or pasta for a quick and healthy weeknight dinner.
Honey-Miso Butter Chicken Wraps
Star Tested
1 tsp (5 mL) unsalted butter, room temperature 1/2 tsp (2 mL) honey or maple syrup 1/2 tsp (2 mL) white miso paste 1 boneless, skinless chicken breast (about 6 to 8 oz./170 to 225 g) 2 tsp (10 mL) canola oil 1 garlic clove, finely minced 1 1/2 cups (375 mL) watercress or spinach, washed and thoroughly dried 4-5 grape tomatoes, washed, dried and halved Salt and pepper, to taste 2 7-inch whole wheat tortillas
In a microwave-safe bowl, melt butter in intervals of 10 seconds on high until butter has completely turned to liquid.
While butter is still warm, stir in honey and miso paste until everything becomes smooth. Brush both sides of the chicken generously with sauce.
Heat 1 tsp (5 mL) oil over medium heat in a small pan. Sauté chicken for 4 to 5 minutes on each side, or until the sauce has caramelized and breast is fully cooked.
Remove pan from heat. Place chicken aside and let rest for at least 2 minutes before slicing.
Wipe pan clean with paper towel. Heat remaining oil in pan over medium heat. Add garlic, watercress and tomatoes. Sauté until greens slightly wilt and tomatoes have softened, 5 minutes. Season with salt and pepper to taste.
Slice chicken into bite-sized strips. Divide the watercress, tomatoes and chicken evenly between two wraps. Serve immediately.
Makes 2 wraps.
Kitchen tips: Reduce the oil splatter: To prevent oil from splattering everywhere when you’re sautéing or frying, use a paper towel to soak up any extra water from the vegetables or meat that you’re about to cook. A quick pat on both sides of the chicken breast will save you from those pesky (and painful) oil splatters from getting on your clothes and all over the stove. Other uses for the sweet miso butter: This butter pairs incredibly well with hearty root vegetables such as squash, sweet potatoes and carrots. Cut the veggies into bite-sized chunks, toss with the butter and arrange them in a single layer on a lined roasting tray. Bake for 40 to 45 minutes at 400 F (200 C) until the vegetables are slightly browned and tender. Have this recipe handy for the upcoming holiday feasts. Use a serrated knife for tomatoes: If your regular knife is too dull to slice through tomatoes, use a ser- rated blade (also, get your knife sharpened).
The teeth will have an easier time gripping the tomatoes, preventing any slippage or squashing, as well as any nasty cuts that come with using a dull blade. Cook with this: Honey. More than just something to add to your tea to soothe a sore throat, honey adds an earthy sweetness to roasted and grilled meats (try brushing your morning bacon or chicken wings with the stuff ) as well as sautéed vegetables.
For another sauce that you’ll surely use all the time, mix a bit of honey with soy sauce the next time you make a stir-fry. karon.lui@gmail.com