Chutney Chicken Wraps
This is a recipe that is quick and easy,
but tastes delicious! It is a weekday staple in our house and we all love it.
From start to finish these wraps take roughly 20 minutes—if you have remembered
to thaw the chicken, which I rarely have J Which
illustrates my point that this can be an easy meatless dish for any
tree-huggers that might wander into your kitchen.
Ingredients
8 boneless skinless chicken thighs
1 jar mango chutney
1 bunch asparagus
1-2 large red or yellow peppers or
5-7 small red or yellow peppers
6 of your favourite wraps (I like spinach
for this)
1 cup humus, premade or homemade (see
recipe)
4 tbsp olive oil
Preheat oven to 420 degrees. Clip the ends
off of the asparagus stalks, cutting any “thickies” in half so that they cook
as quickly as the smaller stalks. Remove the stem and seeds from the peppers
and cut into large strips. Toss in 1 – 2 tbsp of olive oil and place on a
cookie sheet. As soon as the oven has reached 420 degrees, roast the veggies in
the oven for 10 - 12 minutes, turning once.
Meanwhile, heat the remaining olive oil in
a work or frying pan on medium-high heat. A non-stick wok works best because
the meat and sauce do not stick. Add chicken thighs and fry until browned,
around 10 minutes. I often fry in batches, so that the pan isn’t overcrowded
and the meat gets even cooked. After the meat is browned add 3 tablespoons of
the mango chutney and coat the meat. Stir occasionally so that the chutney
becomes caramelized and darkens slightly.
To prepare, warm your wraps in the
microwave with a damp paper towel on top. Spread 2 tbsp of humus onto the wrap
and top with the roasted veggies and chutney chicken, adding a little more
chutney on top. Wrap it up and stuff it in your face!
Homemade Humus
This is a quick humus recipe that leaves
out the tahini paste found in most humus…humuses…humusi. Rest assured you can
still use it to make all your hipster friends jealous of your simple, rustic
dip.
Ingredients
1 can chickpeas
3 – 4 cloves of garlic
1/3 cup olive oil
¼ cup lemon juice (use less if you don’t like
it too lemony)
Salt and pepper to taste
Directions
Preheat your oven to 400 degrees. Rinse
your chickpeas under cold water and drain. Toss the chickpeas with 1 -2 tbsp of
olive oil and spread on a cookie sheet. Roast the chickpeas for 10 – 12 minutes
or until they are golden brown. Remove them from the oven. Add the still-warm
chickpeas to the food processor along with the lemon juice and remaining olive
oil. Blitz on high until it becomes the consistency you want. It should be warm
the first time you serve it, because yummmm. I like mine on the chunkier side
for eating with chips and veggies. Keep your humus in the fridge and eat within
a few days and be sure to Instagram yourself while you do.
Enjoy!
Enjoy!
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