Grilled Chicken with Avocado and Jicama Salad Wrap
Wrap sandwiches are popular because they’re delicious and easy to eat. Chicken salad is always a favorite, and this variation has it all. Delicate baby spinach and crunchy jicama and green onions perfectly balance the buttery avocado and tangy mustard dressing.
Makes 2 servings
Ingredients:
Ginger-Lime Chicken:
1/4 cup Major Grey’s chutney
1 teaspoon minced garlic
2 teaspoons grated fresh ginger
1 teaspoon minced jalapeño pepper
2 teaspoons fresh lime juice
1 tablespoon Dijon mustard
pinch allspice
pinch cumin
salt to taste
8 ounces precooked chicken strips
Filling Components:
1/2 cup shredded baby carrots
1 cup julienned jicama
1/4 cup julienned red bell pepper
1/4 cup chopped scallions
1 ripe avocado
1 lime, halved
pinch coarse salt
1/4 cup light cream cheese
1 tablespoon fresh snipped chives
2 large tortillas or herbed wraps
1 cup fresh spinach leaves
Preparation:
Prepare the Ginger-Lime Chicken:
Combine the chutney, garlic, ginger, jalapeño, lime juice and mustard in a blender; pulse until blended. Add in a pinch each of allspice and cumin and season to taste with salt. Toss thoroughly with the chicken strips and set aside for 15 minutes, to allow the flavors to absorb.
Prepare the Filling Components:
First, combine the carrots, jicama, bell pepper and scallions in a large bowl, toss with the ginger-lime chicken strips.
Second, slice the avocado in half with a sharp paring knife and remove the pit. Use a large kitchen spoon to scoop the avocado flesh from its skin and slice into a small bowl. Juice the lime halves over the avocado slices; season with a pinch of coarse salt. Set aside.
Third, thoroughly blend the cream cheese with the chives. Set aside.
Assemble the Wraps:
First, heat the wraps for about 20 seconds in the microwave.
Second, divide the cream cheese mixture evenly between the wraps and spread thinly – this will keep the wraps from getting soggy. Layer with the spinach, followed by the avocado slices. Spoon the chicken salad mixture evenly across the middle of each wrap. Fold the ends in by about 1 inch and then roll tightly into a cylinder. Enclose in waxed paper, followed by plastic. Refrigerate.
Makes 2 servings
Ingredients:
Ginger-Lime Chicken:
1/4 cup Major Grey’s chutney
1 teaspoon minced garlic
2 teaspoons grated fresh ginger
1 teaspoon minced jalapeño pepper
2 teaspoons fresh lime juice
1 tablespoon Dijon mustard
pinch allspice
pinch cumin
salt to taste
8 ounces precooked chicken strips
Filling Components:
1/2 cup shredded baby carrots
1 cup julienned jicama
1/4 cup julienned red bell pepper
1/4 cup chopped scallions
1 ripe avocado
1 lime, halved
pinch coarse salt
1/4 cup light cream cheese
1 tablespoon fresh snipped chives
2 large tortillas or herbed wraps
1 cup fresh spinach leaves
Preparation:
Prepare the Ginger-Lime Chicken:
Combine the chutney, garlic, ginger, jalapeño, lime juice and mustard in a blender; pulse until blended. Add in a pinch each of allspice and cumin and season to taste with salt. Toss thoroughly with the chicken strips and set aside for 15 minutes, to allow the flavors to absorb.
Prepare the Filling Components:
First, combine the carrots, jicama, bell pepper and scallions in a large bowl, toss with the ginger-lime chicken strips.
Second, slice the avocado in half with a sharp paring knife and remove the pit. Use a large kitchen spoon to scoop the avocado flesh from its skin and slice into a small bowl. Juice the lime halves over the avocado slices; season with a pinch of coarse salt. Set aside.
Third, thoroughly blend the cream cheese with the chives. Set aside.
Assemble the Wraps:
First, heat the wraps for about 20 seconds in the microwave.
Second, divide the cream cheese mixture evenly between the wraps and spread thinly – this will keep the wraps from getting soggy. Layer with the spinach, followed by the avocado slices. Spoon the chicken salad mixture evenly across the middle of each wrap. Fold the ends in by about 1 inch and then roll tightly into a cylinder. Enclose in waxed paper, followed by plastic. Refrigerate.
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