Subject: Grilled Chicken Wraps
From: Unicorn (unicorn@indenial.com)
Date: Sat Jun 01 2002 - 02:28:50 EDT
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F O O D F U N N Y
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Reader Moria Siegel sent me two food funnies and I couldn't decide
which one I liked best, so here are both of them:
A young man left his dorm and moved to an apartment and went shopping
for cleaning equipment. His cart was loaded with a broom, mop,
dust-pan, sponges and a full array of cleaning products, topped off by
a lone food purchase -- a large bag of potato chips. Seeing the
checkout clerk's quizzical look, he explained, "I'm a very messy
eater."
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T O D A Y ' S R E C I P E
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If you are planning on grilling at your picnic then you can take these
along in the marinade. Otherwise, cook them ahead and transport them
chilled. Either way, they are tasty and nutritious.
Grilled Chicken Wraps
8 skinless, boneless chicken breast halves
2 - 4 cloves garlic, finely chopped
1/2 cup (125 ml) soy sauce
1/4 cup (60 ml) rice wine or sake
2 Tbs (30 ml) lime juice
2 Tbs (30 ml) sesame oil
1 Tbs (15 ml) honey
1 Tbs (15 ml) grated fresh ginger
1 tsp (5 ml) Chinese five spice powder*
8 flour tortillas or pita breads
* Available in the spice section of most supermarkets and in Asian
specialty shops.
Place the chicken breasts in a shallow glass pan. Stir together the
remaining ingredients except for the tortillas and pour over the
chicken. Marinate refrigerated for 30 minutes to several hours.
Grill or broil the chicken breasts until done, about 3 minutes per
side. Serve immediately wrapped in a tortilla or pita bread, or
transport chilled and wrap immediately before serving. Serves 8.
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