Sublime Mexcan and Puerto Rican Fusion

PROCEDURE

PREP

Begin by preparing the marinade using a mortar and pestle. Combine the garlic, whole peppercorns, coriander seeds, cumin seeds, and half of the kosher salt, crushing the ingredients until they form a coarse paste. Add the remaining salt along with the lemon zest and a drizzle of olive oil, continuing to mix until the marinade is fragrant and well blended. Place the chicken breasts into a bowl and coat them thoroughly with the marinade, ensuring all surfaces are evenly covered. Cover the bowl and allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 6 hours for deeper flavor development.

SAUCE

While the chicken marinates, prepare the yogurt sauce by combining the avocado and plain Greek yogurt in a separate bowl. Season lightly with salt and pepper, then use an immersion blender to blend until the mixture becomes smooth and creamy. Add the chopped cilantro, parsley, and green onions, blending gently just until incorporated to maintain the freshness of the herbs. Transfer the sauce to an airtight container and refrigerate until ready to use.

Chicken Prep

To cook the chicken, heat a sauté pan over medium heat and drizzle in a small amount of olive oil. Add the marinated chicken breasts and cook until a golden crust forms on each side, avoiding overcrowding the pan to ensure proper browning. Once the chicken has developed color, add butter along with the rosemary and thyme, basting the chicken with the melted butter and herbs to enhance flavor. Reduce the heat to medium-low and add the water or chicken stock, allowing the mixture to simmer until the chicken is fully cooked and tender. Remove the chicken from the pan and allow it to cool slightly before shredding or dicing it into bite-sized pieces.

assembly

In a large mixing bowl, combine the shredded chicken with the diced cucumber, tomatoes, jalapeño, red onion, corn, and fresh herbs. Add the prepared yogurt sauce and mix until all ingredients are evenly coated and well combined. Warm the tortillas in a dry skillet just until they become soft and pliable, taking care not to overheat them. To assemble the wraps, place lettuce onto each tortilla followed by the chicken mixture in the center, then fold the bottom upward, tuck in the sides, and roll tightly to create a secure wrap. Serve immediately while fresh and warm.

Chicken Salad Wraps

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

  

• 2 ea Chicken Breasts
• 6 ea garlic
• t tsp whole peppercorn
• 1 tsp coriander seed
• 1 tsp cumin seed
• 1 tsp lemon zest
• 1 tbsp kosher salt
• 2 tbsp olive oil
• 1 ea avocado
• plain greek yogurt
• 1 tbsp butter
• 1 sprig rosemary
• 1 sprig thyme
• 2 ea garlic clove
• 1 cup water/ stock
• 1 ea cucumber medium dice
• 1 ea Jalapeno Sliced thinly
• 1/5 ea Red onion medium dice
• 1 cup tomato medium dice
• 6 ea green onions Sliced thinly
• 3 tbsp cilantro rough chop
• 3 tbsp parsley rough chop
• 1/5 cup corn canned or charred and shucked
• Burrito sized tortillas

Equipment

• bowl
• Immersion Blender
• Saute pan
• cutting board
• Kitchen Knife

Method

 

1. Using a mortar and pestle, fill with garlic, peppercorn, coriander and cumin seed and half the kosher salt. mix and crush well until a pastel starts to form.
2. add in other half of salt as well as lemon peel and mix. drizzle in olive oil and mix one last time
3. in a bowl add in the chicken breasts and mix with marinade. let rest for at least 30 min in fridge or no more than 6 hrs.
4. in a bowl add in avocado and yogurt, make sure to season with salt and pepper. use an immersion blender to mix and create a smooth consistency.
5. add in cilantro, parsley and green onions at end making sure to not over blend.
6. once sauce is created, place in a airtight container and label.
7. pan med hi heat, drizzle in a tsp of olive oil and cook the chicken breast about 6 min on each side. making sure to not over crowd to develop fond
8. add in butter, rosemary and thyme and baste. cut heat to medium low and add in water or chicken stock. let simmer for about 10 min
9. remove from heat and separate the stock with the chicken. reserve stock for other purposes. rest chicken in fridge until cooled down.
10. once chicken is cooled, shred into pieces with your hands and or create a medium dice.
11. add cream, tomatoes, corns, onions. celery, jalapeno and herbs to your liking.
12. warm your tortilla on a skillet just until pliable not charred to roll wrap.
13. add the lettuce first and then meat to the center of the wrap. then using the bottom of the wrap fold up and tuck, fold in the sides and roll while tucking