1 kg Boneless, Skinless Chicken Thighs, Cut into 1/4-inch-wide strips,

1 Onion, chopped (1 cup),

2 14 1/2 cans Diced Tomatoes with Jalapeno Chiles,

1.5 tsp Ground Cumin,

1 tsp. Salt,

2 Small Firm, Ripe Avocados,

2 tbsp. Fresh Lime Juice,

1 Cucumber, Peeled,

4 Sandwich Wraps,

8 Large Leafy Lettuce Leaves,

2   tbsp. Vegetable Oil.


In large deep skillet, heat Oil over medium-high heat. Add Chicken and Onion; saute until Chicken is lightly colored and Onion is softened, 5 to 7 minutes. Add Tomatoes with their Juice, cumin and 1/2 tsp. Salt. Bring to boiling; cook, uncovered, stirring occasionally, until thickened and most of liquid have evaporated, about 20 minutes. Remove from heat. Mixture can be made ahead and refrigerated, and then brought to room temperature before proceeding. Halve Avocados; remove pit; peel. Cut lengthwise in 1/4-inch-thick slices. In small bowl, toss Avocado with 1 tbsp. Lime Juice and 1/4 tsp. Salt. Halve Cucumber crosswise, then halve lengthwise; seed. Cut pieces into thin lengthwise slices. In bowl, toss with remaining 1 tbsp. Lime Juice and 1/4 tsp Salt. On work surface, spread out 1 Sandwich Wrap. Cut off 1 inch from edge of each Wraps. Arrange Sandwich Wraps, cut side away from you. Spread one-fourth of Chicken mixture, about 1 cup, across lower fourth of Wrap, about 1 inch from bottom. Top Chicken mixture with 2 Lettuce Leaves, one fourth of the Avocado and one-fourth of the Cucumber Strips. From bottom edge, tightly roll up Sandwich wrap. Arrange, cut edge down, on work surface; slice diagonally in half. Repeat with remaining Wraps and fillings. Wraps can be made up to 6 hours ahead and individually wrapped in plastic, and then refrigerated. For best flavor, serve at room temperature. CHICKEN TOMATO WRAPS are ready to serve.

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