Chicken Wraps With Corn, Red Bell Pepper And Basil-Arugula-Parsley Aioli Recipe

Name: Chicken Wraps With Corn, Red Bell Pepper And Basil-Arugula-Parsley Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bone-in breast halves, about 1 pound; 1 small onion, halved; 1 bay leaf; 1 cup corn, cut off the cob or frozen, thawed; 1 red bell pepper, finely diced; 4 cups arugula, about half of a 5-oz pkg; 1 cup Italian flat-leaf parsley; 1 cup fresh basil leaves; 1 1/2 teaspoons anchovy paste; 3 small scallions, white and green parts, lightly chopped; 1 clove garlic, peeled; 1/2 cup mayonnaise; 1/2 cup plain yogurt, preferably Greek; 1 teaspoon cider vinegar; zest and juice of 1 lemon; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 12-inch spinach or whole wheat tortillas; 1 cup romaine lettuce, chopped into chiffonade; 1 cup arugula; 1/4 cup fresh basil leaves, chopped into chiffonade

Servings: persons

2 bone-in breast halves, about 1 pound
1 small onion, halved
1 bay leaf
1 cup corn, cut off the cob or frozen, thawed
1 red bell pepper, finely diced
4 cups arugula, about half of a 5-oz pkg
1 cup Italian flat-leaf parsley
1 cup fresh basil leaves
1 1/2 teaspoons anchovy paste
3 small scallions, white and green parts, lightly chopped
1 clove garlic, peeled
1/2 cup mayonnaise
1/2 cup plain yogurt, preferably Greek
1 teaspoon cider vinegar
zest and juice of 1 lemon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 12-inch spinach or whole wheat tortillas
1 cup romaine lettuce, chopped into chiffonade
1 cup arugula
1/4 cup fresh basil leaves, chopped into chiffonade

1
Place chicken breast halves in a large saucepan, along with the onion and bay leaf. Just barely cover the chicken with water and bring to a boil over high heat. Reduce heat and gently simmer partially covered for 20 minutes. Remove from heat, cover completely and let chicken cool in the broth. Remove chicken, discard skin and pull meat from the bones. Shred meat and place in a bowl with the corn and red pepper.
2
While chicken cooks, combine arugula, parsley, basil, anchovy, scallions and garlic in a food processor. Pulse to chop well. Add mayonnaise, yogurt, vinegar, lemon zest and juice, salt and pepper and process mixture until smooth.
3
Combine the aioli with chicken, corn and red pepper. Toss well. Check and adjust seasonings.
4
To assemble wraps, spread a quarter of the chicken mixture on each tortilla, leaving a 1/2-inch border. Sprinkle 1/4 c romaine lettuce chiffonade, 1/4 c arugula and a pinch of the basil chiffonade over each tortilla. Roll up the tortillas, secure with a pick and cut each sandwich in half, diagonally. Serve and enjoy!

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 bone-in breast halves, about 1 pound, 1 small onion, halved, 1 bay leaf, 1 cup corn, cut off the cob or frozen, thawed, and more.

Yes, Chicken Wraps With Corn, Red Bell Pepper And Basil-Arugula-Parsley Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Wraps With Corn, Red Bell Pepper And Basil-Arugula-Parsley Aioli

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