Chicken wraps with mango, basil, and mint
Instructions:
The chicken and the mango dressing can be made a day ahead and refrigerated separately. for the chicken 1 garlic clove 1 / 2 shallot 1 / 4 cup loosely packed fresh basil leaves 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 shallot 1 / 2 mango, peeled and cut into 2-inch pieces 2 teaspoons fresh lime juice Pinch of cayenne pepper for assembling 4 lavash breads (3 1 / 2 ounces each) 1 / 2 mango, peeled and cut into 1/ 2 -inch-thick spears 8 fresh basil leaves 8 fresh mint leaves
M A K E S 4
- Preheat the oven to 375ï€ F. 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 chicken into small pieces; set aside.
- 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.
- 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.