Post by Deleted on Jan 14, 2019 20:02:44 GMT -5
Grilled Chicken & Mango Pitas
From: ricardocuisine.com "A Smart Start to 2019" (1/5/2019)
Note from Ricardo Cuisine: A new year always comes with a new vow to eat better and smarter. Eating well doesn't have be a chore, and with our delicious recipes, this is a resolution you'll be sure to keep all year long!
Prep Time: 25 minutes
Cook Time: 10 minutes
Serves 6
Nutritional Info:
Nutrition (per serving):
calories 380, total fat 13 g (saturated fat 2 g), sodium 535 mg, carbohydrates 47 g, fibre 5 g, protein 18 g
Ingredients Coleslaw:
2 cups (170 g) thinly sliced green cabbage
2 green onions, finely chopped
3 tablespoons (45 ml) mayonnaise
2 tablespoons (30 ml) chopped basil
Ingredients Pitas:
2 boneless, skinless chicken breast halves, sliced into cutlets
1 tablespoon (15 ml) olive oil
2 teaspoons (10 ml) curry powder
6 pitas, about 7 inches (18 cm) in diameter
3/4 cup (180 ml) spicy or chipotle hummus
1 mango, peeled & thinly sliced
Directions Coleslaw:
1. In a bowl, combine the cabbage, green onions, mayonnaise & basil.
2. Season to taste with salt & pepper.
3. Keep in the refrigerator while preparing the pitas.
Directions Pitas:
1. Preheat the grill, setting the burners to high. Oil the grate.
2. In another bowl, combine the chicken, oil & curry powder. Season to taste with salt & pepper.
3. Grill the cutlets for 2 minutes on each side or until cooked through.
4. Let the meat rest on a cutting board for 5 minutes, then slice thinly.
5. On a work surface, split the pitas in half to obtain 12 discs.
6. For each sandwich, overlap 2 discs halfway & spread with hummus. Layer with the coleslaw, mango & chicken. Tightly roll the pitas.
7. Arrange the pita rolls on the grill, side by side & seam side down. Heat for 1 1/2 minutes on each side.
From: ricardocuisine.com "A Smart Start to 2019" (1/5/2019)
Note from Ricardo Cuisine: A new year always comes with a new vow to eat better and smarter. Eating well doesn't have be a chore, and with our delicious recipes, this is a resolution you'll be sure to keep all year long!
Prep Time: 25 minutes
Cook Time: 10 minutes
Serves 6
Nutritional Info:
Nutrition (per serving):
calories 380, total fat 13 g (saturated fat 2 g), sodium 535 mg, carbohydrates 47 g, fibre 5 g, protein 18 g
Ingredients Coleslaw:
2 cups (170 g) thinly sliced green cabbage
2 green onions, finely chopped
3 tablespoons (45 ml) mayonnaise
2 tablespoons (30 ml) chopped basil
Ingredients Pitas:
2 boneless, skinless chicken breast halves, sliced into cutlets
1 tablespoon (15 ml) olive oil
2 teaspoons (10 ml) curry powder
6 pitas, about 7 inches (18 cm) in diameter
3/4 cup (180 ml) spicy or chipotle hummus
1 mango, peeled & thinly sliced
Directions Coleslaw:
1. In a bowl, combine the cabbage, green onions, mayonnaise & basil.
2. Season to taste with salt & pepper.
3. Keep in the refrigerator while preparing the pitas.
Directions Pitas:
1. Preheat the grill, setting the burners to high. Oil the grate.
2. In another bowl, combine the chicken, oil & curry powder. Season to taste with salt & pepper.
3. Grill the cutlets for 2 minutes on each side or until cooked through.
4. Let the meat rest on a cutting board for 5 minutes, then slice thinly.
5. On a work surface, split the pitas in half to obtain 12 discs.
6. For each sandwich, overlap 2 discs halfway & spread with hummus. Layer with the coleslaw, mango & chicken. Tightly roll the pitas.
7. Arrange the pita rolls on the grill, side by side & seam side down. Heat for 1 1/2 minutes on each side.