| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Salads, Sandwiches |
1 |
Servings |
INGREDIENTS
| 4 |
|
Garlic cloves; crushed |
| 4 |
sm |
Skinless boneless chicken breasts |
| 2 |
|
Sweet or mild onions; peeled, cut into 1/2 inch slices |
|
|
Freshly ground pepper |
|
|
Kosher salt; if desired |
| 1/4 |
c |
Balsamic vinegar |
| 1 |
tb |
Ground cumin |
| 2 |
|
Garlic cloves; minced |
|
|
Kosher salt |
|
|
Freshly ground pepper |
| 1 |
lg |
Tomato; seeded/ diced |
| 4 |
lg |
Mushrooms |
| 2 |
md |
Carrots; julienne cut |
| 8 |
oz |
Roasted red peppers; thinly sliced |
| 1 |
|
Palm hearts; thinly sliced/o pt |
| 16 |
|
Cilantro sprigs |
| 8 |
|
Lavash-style flatbreads |
INSTRUCTIONS
Recipe by: Dorothy Lane Markets Combine garlic and pepper and rub on
chicken breasts. Grill chicken and onion slices and separate onion into
rings. Salt if desired. Combine ingredients for marinade in a medium bowl.
Add tomato, mushrooms, carrots, and red peppers and mix gently. Add cooked
onion rings to vegetables and toss again. Thinly slice cooked chicken
across the grain and on the bias.
To assemble, lay out lavash breads and cut 8 (6x12 inch) rectangles. Place
equal amounts of vegetables at one end, spreading vegetables across width
of bread. Arrange chicken on vegetables. Top with cilantro. Roll lavash
tighly to form rolls. Slice each roll on bias. Makes 6-8 servings.
jmerrill@prodigy.com
MC formatted and busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Apr 13, 1998
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