Freekeh is the new trend in supergrains and this makes great use of it. You cook it like rice and can combine it with all kinds of ingredients. Here I've mixed it with chicken, olives, green onions, red peppers, cilantro and a mango chutney/yogurt sauce. Yummy.
|2 cups||cooked freekeh|
|3/4 cup||plain greek yogurt|
|1/3 cup||mango chutney|
|10 oz||Maple Leaf Prime boneless skinless chicken breasts|
|1/2||sweet red pepper|
|12||pitted sliced kalamata olives|
|2 tbsp||chopped cilantro|
|4||leaves romaine lettuce|
|4||10 inch spinach tortillas|
Put the cooked freekeh in a large bowl. Combine the greek yogurt and mango chutney in a small bowl. Measure 1/2 cup of this mixture and add it to the freekeh. Reserve the rest for dipping the toritllas. Dice the chicken in 1/2 inch pieces and add to the freekeh along with the sweet red pepper, green onions, kalamata olives and cilantro. Season to taste with salt and pepper. Mix well. Divide the filling in 4 and roll up in 4 spinach tortillas lined with a lettuce leaf. Serve with the extra sauce.
What can I say but this is delicious!
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