Monday, July 11, 2016

grilled lemon wraps... 25 minutes (plus marinating)

the goods:

3 boneless, skinless chicken breasts, cubed into bite-sized pieces
2 tablespoons olive oil
2 garlic cloves, pressed through a garlic press
zest from 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon salt
pinch of black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon paprika
4-6 small fajita sized flour tortillas
shredded chaddar cheese
baby spinach leaves, stems removed
sliced tomatoes

spicy garlic sauce:
1/2 cup mayonnaise
1/2 cup sour cream
1 clove garlic, pressed through a garlic press
3 teaspoons sriracha
1 teaspoon salt
pinch of black pepper
pinch of cayenne
1/2 teaspoon fresh lemon juice

Place the cubed chicken into a medium-sized bowl, and drizzle with olive oil; add in the garlic, lemon zest, lemon juice, salt, pepper, oregano, cumin, and paprika. Using clean hands, toss all the seasoning with the chicken to evenly coat. Evenly distribute the chicken pieces onto wooded skewers, and allow the chicken to marinate for 20 minutes, or up to overnight.
Prepare the garlic sauce by combining all the ingredients in a small bowl and whisking until completely smooth. Cover and refrigerate until ready to use.
Heat grill to medium-high. Clean and oil hot grates. Cook chicken skewers about 6-8 minutes, turning them occasionally, until cooked through. Allow to rest, lightly tented with foil for 5 minutes while you prepare toppings.
To assemble, sprinkle tortillas with some cheddar cheese, top with warm chicken, baby spinach leaves, tomato slices, and finish by drizzling with sauce.

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