Mexican Chicken And Vegetable Wraps - Thermador PROFESSIONAL Series Recipes

MEXICAN CHICKEN AND
VEGETABLE WRAPS
INGREDIENTS
2 chicken breast fillets, ½ lb.
2 tbsp. soy sauce
®
¼
tsp. Tabasco
¼
cup sour cream
1 tbsp. chopped chives
Salt and pepper
1 red pepper
Iceberg and romaine lettuce or arugula
8 mushrooms
1 red onion
4 flour tortillas, about
8" diameter
Avocado Spread
1 small, ripe avocado
1 tbsp. lime juice
Rinse the chicken breast fillets under cold water and pat dry. Stir together the soy
sauce and Tabasco® and marinate the chicken breast fillets, covered, for 30 minutes.
Turn once during this time.
Halve the avocado and remove the pit. Scoop out the flesh with a spoon, immedi-
ately drizzle with lime juice and mash with a fork. In a second bowl, mix together the
sour cream and chives. Season both the avocado and the sour cream with salt and
pepper.
Chop the pepper and lettuce into strips and the mushrooms into thick slices. Peel
the onion and cut into eighths.
Place the marinated chicken breasts in the baking pan. Add the pepper, mushrooms
and onion. Do not mix them together.
Tightly wrap the tortillas in parchment paper, put on the wire rack and insert into the
oven at level 3. Insert the chicken breast fillets and vegetables underneath. Cook as
indicated.
Cut the steamed chicken breast fillets into strips. Spread the avocado mix over each
tortilla. Place lettuce, mushrooms, pepper, chicken and onion onto each tortilla. Put
the sour cream on top. Roll up the tortillas and serve immediately.
Serves 4
POULTRY DISHES
SETTINGS
STEAM, 210 – 212°F
15 minutes
Wire Rack + Baking Pan
3 3
1 1
98