Ok, so summer is always here for us in AZ. Neener Neener to all you East coasters. =)
I thought I would share one of my favorite recipes with you that I discovered in Martha Stewarts magazine. She was in jail at the time, so maybe it was her long lost Aunt's recipe... Who knows, who cares? It's good!
Chicken Wraps with Mango, Basil and Mint
FOR THE CHICKEN
1 garlic clove
1/4 cup loosely packed fresh basil leaves (Fresh from my herb garden! Hope I don't kill it this year)
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cinnamon
Freshly ground pepper
2 boneless, skinless chicken breast halves (about 12 ounces total)
FOR THE DRESSING
1/2 mango, peeled and cut into 2-inch pieces
2 teaspoons fresh lime juice
Pinch of cayenne pepper (I like extra spicey, so we add more individually)
4 lavash breads (3 1/2 ounces each) (we normally use whole wheat tortillas or pitas)
1/2 mango, peeled and cut into 1/2-inch-thick spears
8 fresh basil leaves
8 fresh mint leaves
1.Preheat oven to 375 degrees.
Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper.
Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.
2.Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
3.Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours
We serve this with brown rice seasoned with a little cinnamon and nutmeg and a lovely spinach salad with basalmic dressing.