by: apostolia
Total views: 24
Word Count: 365
Date: Sat, 5 Jul 2008 Time: 5:11 AM
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Servings: 12
Ingredients:
1 tablespoon tamari soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Thai chili-garlic paste
1 teaspoon virgin olive oil
1/2 teaspoon sesame oil (optional)
Freshly ground black pepper
1 (4-ounce) boneless chicken breast, pounded thin
2 (8-inch) whole wheat flour tortillas
1/4 cup black bean hummus
1/2 mango, sliced
Watercress
Directions:
Mix first six ingredients (tamari through black pepper) together for Thai marinade. Marinate chicken in Thai marinade for at least 1 hour (you can keep the chicken in the marinade for up to 12 hours).
On an outdoor grill or in a nonstick grill pan over medium heat, grill the marinated chicken for 2 to 4 minutes on each side, or until done, and slice into 1/2-inch strips.
Mist flour tortillas with water and microwave for about 20 seconds (to soften). Spread 2 tablespoons of hummus on one half of a tortilla.
Lay sliced chicken, mango and watercress in the center of the tortilla and roll it tightly toward the hummus spread. Slice each roll into 6 pieces. Repeat with the second tortilla.
