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COOKING WITH GALA

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CHICKEN WRAPS 

1 1/2 pounds boneless, skinless chicken, cut in bite sized cubes 
1/8 ts ground cumin 
3/4 ts minced garlic 
1 tb fresh lime juice 
kosher salt and pepper to taste

1 avocado, peeled, pitted and mashed with some lime juice and salt
4 flour tortillas
1 ripe pear, peeled and cut in small dice
2 med oranges, peeled and segmented
cilantro sprigs
Lime Aioli 
1/4 cup mayonnaise 
1 teaspoon minced garlic 
1 1/2 teaspoons fresh lime juice, or to taste 
1/8 teaspoon kosher salt, or to taste 
Pinch freshly ground pepper 

Toss the first 5 ingredients together and allow to marinate for at least 30 minutes, and up to a few hours, refrigerated, stir occasionally. 

Meanwhile make the aioli by mixing together 1/4 c mayonnaise, 1 ts minced garlic, 1.5 ts lime juice, salt and pepper and set aside. 

Season the chicken with salt, if desired, and cook in a hot skillet or grill on skewers. 

For each wrap, spread avocado on half of a tortilla and aioli on the other half, spoon diced pear onto the aioli then add chicken, orange segments and cilantro sprigs. Roll up or fold the tortilla and serve while still warm.  Serves 4 

The marinated chicken is good on its own, in a quesadilla or as a topping for nachos. If you want a full meal, serve Spanish rice on the side or included in the wraps.