Introduction: Hot and Cold Chicken Wrap
Every day chicken given new life especially with fresh tomatoes. Substitute fresh grilled corn for fried corn for a real summer treat!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Prepare Cold Mix
Prepare cold mix by placing 1/2 cup chopped tomatoes in a bowl. Sprinkle 1/2 teaspoon salt and 1 minced garlic clove, stir. Dice 1/2 of an avocado, 1/4 cup finely chopped white onion, 1/3 cup finely chopped celery and 1/3 cup finely sliced green onions. Add 1 tablespoon olive oil, 1 tablespoon lemon juice. Stir place the avocado pit in the bowl (to stop avocado from turning brown). Refrigerate.
Step 2: Chicken!
Prepare chicken. Dice ¾ lb of chicken (I used boneless). Season to taste with salt, black pepper, and red pepper. Drizzle with yellow mustard, mix thoroughly y to coat chicken cubes, then dust in flour, and fry until golden brown (try this for fried fish, too!) The result is a lightly breaded chicken nugget. Drain on paper towels.
Step 3: Sauce
While chicken is frying. Make sauce. In a saucepan over medium heat combine ¾ cup of half and half, 1 crushed chicken bouillon cube, 3 tablespoons of Dijon mustard, salt, pepper (red and black). Stir over medium heat until sauce thickens and bouillon is dissolved.
Step 4: Fried Corn
With 2 tablespoons of hot oil from chicken, stir fry one can of whole kernel corn, until it starts to brown.
Step 5: Voila!
On warm flour tortilla shells, place some of the cold mix, then arrange fried chicken nuggets, drizzle on sauce top with fried corn, wrap, roll and enjoy!
Participated in the
Chicken Recipes Contest