I think I almost cried the other night at dinnertime. I made these wraps and sort of mentally cringed from the anticipation of the protests of my finely honed food testers. The problem is that they seem to have an aversion to chicken, at least the ones younger than nine years old. I courageously grilled the chicken, set up the wraps and handed each child a plate…and held my breath. There was no complaining, no whining, and just the sweet sound of… chewing. I slowly let myself relax…and even began to hope. Could it be true? They were tears of joy.
Mexican-Style Chicken Wraps
- Cook & Prep: 1 h
- Serving: 6
Stir together the chicken, soy sauce, oil and garlic in a bowl. Marinate for at least 30 minutes or cover and refrigerate overnight.
Preheat a grill or grill pan to high.
Place the chicken on the grill, and grill the meat, turning once, for about eight minutes or until it is no longer pink inside. Remove from the heat and let rest for 10 minutes.
Meanwhile, cut the avocado into large cubes.
Squeeze the halved lime over the avocado to prevent it from browning, and set aside.
Use a peeler to peel the onion into very thin slices.
Place one piece of chicken on each tortilla and top with avocado, cherry tomatoes, onions, corn, a dollop of pareve sour cream and cilantro.
Roll up into wrap.
This can easily be served buffet-style for a quick and delicious meal.
Use boneless chicken breasts for a lower-fat alternative.
Photography: Daniel Lailah
Styling: Amit Farber