Adobe Chicken Wraps Recipes

Steps:

• Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
• Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
• Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

Steps:

• Mix chicken, 1/2 cup salsa, the beans, and corn. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with sour cream. Fold one end of the tortilla up about 1 inch over filling fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with salsa.1 Serving: Calories 335 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 40mg Sodium 640mg Carbohydrate 50g (Dietary Fiber 7g) Protein 21g% Daily Value: Vitamin A 4% Vitamin C 12% Calcium 12% Iron 22%Diet Exchanges: 2 Starch, 1 Lean Meat, 4 Vegetable, 1 FatBetty's TipZest it up! Toss sprigs of fresh cilantro on top of the filling, then roll 'em up.

Steps:

• Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
• Preheat oven to 375 degrees F (190 degrees C).
• Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
• Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.