Estimated read time: 2-3 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Roasted Chicken Chimichurri Wrap With Grilled Pineapple
Yield: 5 Servings
Ingredients:
Roasted Chicken Chimichurri Wrap
2-1/2 tsp. Olive Oil
1-1/4 tsp. Ground Cumin
1-1/4 tsp. Ground Coriander
1-1/4 tsp. Cracked Black Pepper
5 each 4oz Chicken Breast, Boneless, Skinless
1-1/2 cup Red Bell Pepper, Sliced
1-1/2 cup Green Bell Pepper, Sliced
2-1/2 cup Red Onion, Sliced
2-1/2 each 12" Spinach Wrap
5 each Green Leaf Lettuce, Leaf Chimichurri Sauce
1 cup Fresh Parsley, Chopped
3 tbsp. Red Wine Vinegar
3-1/2 tsp. Water
½ tsp. Fresh Garlic, Chopped
1 tsp. Cracked Black Pepper
¼ tsp. Salt
Grilled Pineapple
1-1/4 each Fresh Pineapple
Preparations:
Roasted Chicken Chimichurri Wrap
1. Pre-heat oven to 320F.
2. Combine olive oil, cumin, coriander, and black pepper to make a paste.
3. Rub spice mixture on chicken, let rest for 30 minutes.
4. Place chicken on a sheet pan, sprayed with non-stick pan coating; bake for 12-15 minutes, or until an internal temperature of 165F is reached.
5. Let chicken cool; slice into ½ inch slices.
6. In a skillet sprayed with non-stick pan coating, sauté the peppers and onions until tender.
Chimichurri Sauce
7. Combine the parsley, red wine vinegar, water, garlic, salt and pepper in a blender on low.
8. Scrape down sides if needed; increase speed until well blended and a good consistency is reached. Grilled Pineapple
9. Preheat grill to medium heat.
10. Remove both ends and all of the rind from the pineapple; discard.
11. Slice down the center from the top; slice in half again, cut out the core of each wedge.
12. Slice the (4) wedges in half again, total 8 wedges.
13. Season the grill grates with non-stick cooking spray; grill all sides of pineapple until golden brown.
Plate Assembly:
Divided evenly, on a warmed wrap, layer leaf lettuce, chicken, pepper and onions.
Drizzle the Chimichurri sauce over the chicken and vegetables; tuck in ends and roll.
Place a half of a wrap atop 2 grilled pineapple wedges per serving.
377 Calories/ 504 mg Sodium/ 21.2% Cal/Fat
