Grilled Chicken Salad <i>Wraps</i>
Maceration 8 hours
Ingredients · Servings 4 s
- 60 ml (1/4 cup) of olive oil
- 60 ml (1/4 cup) buttermilk
- 30 ml (2 tbsp) of Dijon mustard
- 1 French shallot, peeled and roughly chopped
- 2 cloves of garlic, peeled and roughly chopped
- 2 small sour gherkins, roughly chopped
- 2.5 ml (1/2 tsp) of salt
- 450 g (1 lb) boneless, skinless chicken breast half, cut in half lengthwise
- 90 g (3 cups) of romaine lettuce, torn into small pieces
- 120 g (1 cup) of carrots, cut into a fine julienne
- 2 Lebanese cucumbers, cut into thin ribbons
- 30 ml (2 tbsp) of mayonnaise
- 30 ml (2 tbsp) of freshly grated Parmesan cheese
- 15 ml (1 tbsp) chopped dill
- 4 large wheat tortillas, approximately 23 cm (9 in) in diameter
Method · 45 min
- In a blender, puree all the ingredients except the chicken.
- In a bowl, toss the chicken with half of the mustard marinade. Cover and marinate for 8 hours or overnight. Transfer the remaining marinade to an airtight container and refrigerate until ready to serve.
- Preheat the barbecue to high heat. Oil the grill.
- Drain the chicken. Cook on the barbecue for 8 minutes or until fully cooked and well charred, turning halfway through cooking.
- On a work surface, cut the cooked chicken cutlets into 1 cm (1/2 in) strips. Place in a large bowl. Add the reserved marinade and the remaining ingredients, except for the tortillas. Mix well. Adjust the seasoning.
- Divide the mixture evenly among the tortillas. Roll up tightly. Cut in half and serve, or wrap individually in parchment paper, seal the ends like a packet, and refrigerate until ready to serve. Perfect for lunch!
A wave of flavors washes over this filling of tender, mustard-marinated chicken. It's served wrapped in a tortilla, like a towel after a swim!
Published in RICARDO Magazine Volume 18 Number 6
