Tuesday, August 3, 2010

Oh hey, I'm back. With Zesty Garlic Chicken Wraps

No photo because I forgot to take one. Shaaame.

These were really tasty. My father ate two, which means they must be good or he was just really hungry.

Adapted from Crepes of Wrath ( http://crepesofwrath.net/2010/06/14/zesty-garlic-chicken-wraps/ )



2 chicken breasts, sliced into thin 2-inch long strips
1/4 cup olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/4 cup lemon juice
4 cloves garlic, minced


4 cloves garlic, whole and peeled
1 teaspoon olive oil
1/4 cup sour cream
1/4 cup Parmesan cheese, grated
1 teaspoons milk
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper


4 soft tortillas
1 tomato, diced
1-2 handfuls of lettuce
1/2 cup cheese (your choice)


1. Whisk together marinade ingredients together in a bowl. Add chicken to a large ziploc bag, then add marinade. Combine, and let set in the refrigerator for at least 30 minutes or overnight.

2. Meanwhile, preheat the oven to 375F. Add peeled garlic cloves to a baking sheet. Lightly bush them with oil. Cook for 5-10 minutes until golden and soft. Be careful because garlic likes to burn on the bottom, so rotate every few minutes.

3. While that cooks, mix together the sauce ingredients in a bowl. Take the garlic out of the oven and peel away any hard crusties, and smush the insides to make a sort of paste.

4. Cut up the lettuce, tomatoes, and any other things you like on your wraps.

5. Cook the chicken on a lined baking sheet for 15-20 minutes on 375F. Keep some, but not all, of the marinade on the baking sheet.

6. Serve hot or cold on tortillas with the sauce and fixings.

Note: This recipe is time consuming. Do not attempt if you're short on time.

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