Grilled Chicken Wrap - 4 Servings
Prep Time: 20 mins
Cook Time: 35 mins
Chicken Breast (1lb)
Chicken Thigh (Boneless) (1lb)
Andaman Breeze (4 tablespoons)
Vegetable Oil (2 tablespoon)
Hawaiian Sea Salt (1.5 teaspoons)
White Pepper (1/2 teaspoon)
Black Pepper (1/2 teaspoon)
Dish (Per Serving):
Grilled Chicken (5oz)
Large Flour Tortilla (x1)
Fresh Cilantro (Chopped)(Pinch)
Fresh Mint (Chopped)(Pinch)
Fresh Shallots (Sliced)(Pinch)
Green Cabbage (Chopped)(Handful)
Bring a pot of water to a rolling boil. Carefully place the whole chicken breast and thighs into the pot, cover and decrease the heat to low. Boil the chicken for 25 minutes.
Turn off the heat and strain the water through a colander. Remove the chicken pieces and allow them to cool in a mixing bowl for 10 minutes. Once the chicken cools, use two forks to strip and shred the pieces.
In in a small bowl mix the Andaman Breeze, vegetable oil, salt, black and white pepper. Pour the marinade over the chicken. Mix the chicken and marinade to ensure all the ingredients are coated. Set aside to marinade for 10 minutes.
Using either a flame grill or broiler, cook the marinaded chicken over high heat until slightly charred and crispy.
While the chicken is grilling, heat up the tortilla in a large pan over high heat. The tortilla should be warmed up on both sides without being overcooked and crispy. Remove from the pan and place on a large plate or chopping board for construction.
Start with a layer of green cabbage, followed by the shallots, mint and chicken. Add a layer of cilantro and a dash of extra Andaman Breeze sauce for added heat.
Roll the bottom of the tortilla over the cilantro, and then fold over the bottom end of the wrap, and then completely roll the whole wrap. Cover in paper foil to hold the wrap together. Eat immediately or on the go at a later time in the day.