Cooked, marinated chicken is combined with a garlic-lime mayonnaise, cilantro, green onion & toasted almonds, and rolled in a flour tortilla.
Ingredients:
• 3 boneless, skinless chicken breast halves, thinly sliced width-wise
• 3 limes, juice and zest
• 4 garlic cloves, minced
• 1/2 cup green onions, chopped
• 1 cup cilantro, chopped
• 1/2 cup slivered almonds, toasted
• 3 Tbsp olive oil
• 1 1/2 cups garlic mayo (recipe follows)
• 4-6 burrito size flour tortillas (12-inch)
• 1/2 tsp salt
• 1/2 tsp pepper
• Nonstick cooking spray
• Garlic Mayo:
• 3 eggs
• 1 1/2 tsp vinegar
• 3 large garlic cloves
• 1 Tbsp lime juice
• 2 pinches salt
• 1 1/2 cups vegetable oil
Method:
In a bowl, add chicken pieces, lime juice and zest, minced garlic, salt and pepper. Marinate in refrigerator at least 15 minutes or overnight. Garlic Mayo: In a blender add eggs, vinegar, lime juice and salt. Blend on medium/high. While mixing, pour in the 1 1/2 cups vegetable oil slowly through the blender cap until mayo becomes thick and resists any more blending. Pour into sealable container and refrigerate. On the stove over high heat, add olive oil in a large skillet. When hot, add chicken pieces and allow to sear, about 5 minutes on each side, or until the juices run clear and chicken is golden brown. Remove chicken pieces and allow to rest and cool enough to handle, about 10 minutes. Once cooled, dice chicken into small pieces, toss with cilantro, green onions, almonds and 1 cup of the garlic mayo. Spoon mixture down center of tortillas, fold up, fold in the ends, and roll up until sealed. In a non-stick skillet over med/high heat, spray a little cooking spray and place chicken tortillas 1-2 at a time. Brown on each side. To serve: Cut the wraps at an angle and serve with remaining 1/2 cup of garlic mayo as a dip.
Notes:
Number of servings: 4-6
