Chicken, veggies, slightly pickled, have tortilla wrap

January 18, 1995|By Seattle Times

The following light-eating recipe, is a delicious new way to use boneless chicken breasts from "Cooking Under Wraps" by Nicole Routhier.

Thai-Style Fajitas

6 servings

CHICKEN:

4 boneless and skinless chicken breast halves (about 1 1/4 pounds)

1 medium clove garlic, peeled and minced

1 medium shallot, peeled and minced

grated peel of 1 lime

2 tablespoons lime juice

1 tablespoon fish sauce

1/2 teaspoon sesame oil

2 teaspoons brown sugar

2 tablespoons minced cilantro

6 flour tortillas

PICKLED VEGETABLES:

1/2 cup rice vinegar

2 tablespoons sugar

1 tablespoon fish sauce

1/4 teaspoon crushed red pepper flakes

1 large English cucumber, peeled, halved, seeded and cut into 1/4 -inch slices

1 large carrot, peeled, halved and cut into 1/8 -inch thick slices

1/2 medium red onion, very thinly sliced

2 tablespoons minced cilantro

Cut chicken into very thin strips. Combine garlic, shallot, lime peel and juice, fish sauce, soy sauce, sesame oil, brown sugar and cilantro. Add chicken and stir to coat. Marinate at room temperature 30 minutes; refrigerate for longer marination.

In a small saucepan combine the vinegar, sugar, fish sauce, and red pepper flakes. Bring to a boil. Combine the cucumber, carrot, red onion and cilantro in a nonaluminum bowl and add the marinade. Marinate at room temperature for 30 minutes or refrigerate for longer marination.

Wrap the tortillas in aluminum foil and put into a 375-degree oven 15 minutes.

Drain the chicken well. Heat a non-stick skillet over medium-high heat until hot. Briefly saute small batches of chicken until cooked through.

Spoon the chicken and pickled vegetables into a warm tortilla, roll and serve.

Per serving: 303 calories; 25 g protein; 6 g fat; 36 g carbohydrates; 892 sodium; 1 g saturated fat

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