Monday, April 19, 2010

Gotta love the road.. And be ready for it with curried chicken wraps

Any trip, any road for any "migraineurs" will generate the following dreadful question: what am I going to eat on the road? Those food exits are for me the exit to hell. From Starbucks to Mc Donald to Roy Rogers, Julian’s Steakhouse, Blimpie Subs, Dunkin D., the array of pizzas, fried fishes, ketchupy, un-healthy, far from fresh things called food seems to be my only choice. Always in a rush to leave for the week-end, leaving behind my world famous egg sandwich, curried chicken wraps are then the perfect solution:

1/4 cup mirin
1/4 cup water
pinch of salt
1 tablespoon of white vinegar
5 black peppercorns
juice of 1/2 lemon
2 sprig fresh thyme
2 boneless, skinless chicken breasts, about 4 ounces each
2 teaspoons olive oil
1/2 shallot, finely chopped
3 teaspoons curry powder
1/4 cup milk or heavy cream
1/2 cup green grapes, halved
freshly ground black pepper
2 large whole wheat flour tortillas
2 lettuce leaves, shredded

1. In a large saucepan combine the water, mirin, white vinegar, salt, peppercorns, and thyme. Saute the chicken breasts for 2-3 mninutes then add enough water to cover them. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Remove from heat and let the chicken cool in the liquid.
2. To make the curried sauce, heat the oil in a small saucepan over medium-low heat. Add the shallots and cook until it becomes very soft, about 5 minutes. Add the curry powder and cook for 2 more minutes. Remove from heat and cool. Stir in the milk ( or heavy cream)
3. When the chicken is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the chicken into small pieces, place it in a bowl and toss it with the curried sauce and grapes. Season to taste with salt and pepper. Refrigerate until ready to serve.
For the wraps:
4. Lay the tortillas out and divide the curried chicken mixture among the tortillas. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.
5. Cut the wraps in half on the diagonal and serve.
Serving Size: 1 wrap

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