Honey Lime Teriyaki Chicken Wraps with Hot Sweet & Sour Cilantro Carrots

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Honey Lime Teriyaki Chicken Wraps with Hot Sweet & Sour Cilantro Carrots

carrots adapted from,  Kathleen Daelmans

makes 10 wraps


FOR THE CHICKEN:

1 pound boneless, skinless chicken breast

1/2 cup reduced sodium soy sauce

2 tbs runny honey

2 whole limes juiced,  divided


FOR THE CARROTS:

3-4 large, thick carrots

1/4 cup chopped cilantro

1 TBS brown sugar

1 lime, juiced

1 1/2 tsp Frank's Red Hot sauce


FOR THE WRAPS

10 flour tortillas, 10" round

1 lime, cut into small wedges

a handful of cilantro leaves, about 1/2 cup loosely packed

Franks Red Hot Sauce



FOR THE CHICKEN:

Combine soy sauce, honey and juice from one lime; stir well to dissolve the honey.  Pour marinade into a large Ziploc bag; add the chicken to the bag.  Press out as much air as possible and seal the bag.  Once the bag is sealed, roll the chicken around in the marinade to evenly coat each piece.  Lay the bag down flat, on a large tray to catch any leakage, and refrigerate for 2 hours - flipping the bag over half way through to evenly distribute the marinade on all sides of the chicken.


Heat a large skillet over medium-high heat.  Pour chicken and marinade into hot pan.  Bring to boil, cover partially reduce to a low simmer and cook until most of the liquids have evaporated and the chicken browns and begins to easily pull apart (about 20-25 mins).


Squeeze in the juice of 1 lime to deglaze the pot.  Stir for a few seconds to release any browned bits from the bottom of the pan.  Remove the pan from the heat and break up the chicken into small pieces with the back of a large spoon.  Cover to keep warm, set aside.


FOR THE CARROTS

While the chicken is simmering, peel the carrots and chop off the tops.  With a vegetable peeler slice across the widest end of the carrot making thin round carrot slices.  You'll need about 2 cups worth of thinly sliced carrot rounds.


Toss carrot slices with lime juice, sugar and hot sauce.  Stir in cilantro leaves, toss to coat.


TO ASSEMBLE THE WRAPS:

Divide the chicken evenly into 10 servings, about 1/4 cup of chicken per wrap.

Divide carrots into 10 servings, about 3 TBS of carrots per wrap.


Arrange the chicken and carrots in a strip in the lower third of the wrap - the part of the wrap closest to you.  Top with an additional TBS of cilantro leaves.


Tightly roll the end of the wrap over the filling, toward the center if the wrap, stopping in the middle.  Fold each side in towards the center to seal the ends, and continue rolling.


Place seam-side down and cut in half.  Serve with lime wedges and hot sauce.

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