Spicy chicken thighs wrapped in a bed of lettuce, and topped with tangy sweet and sour mango chutney. A tasty way to perk up your holiday lunches or dinners.
|2||Maple Leaf Prime Naturally� Boneless Skinless Chicken Thighs|
|1||medium onion sliced into wedges|
|2||garlic cloves finely chopped|
|1 tbsp||cumin seeds coarsely crushed|
|1 tbsp||vegetable oil|
|1/2 tsp||freshly ground black pepper|
|shredded||into large pieces|
|3 cups||mangoes (2 to 3) peeled and cut into 3/4 inch pieces|
|1/2 cup||white vinegar|
|1||medium onion (about 1/2 cup)|
|1/4 cup||golden raisins|
|1 tbsp||crystallized ginger|
|1/2 tsp||whole mustard seeds|
|red||chilli pepper flakes|
Prepare Mango Chutney
Combine sugar and vinegar in a medium pot and bring to a boil, stir until sugar dissolves.
Add remaining ingredients and simmer, uncovered, until mixture is slightly thickened, about 45 minutes to 1 hour. Stir occasionally during cooking.
Pour into glass bowl, cover bowl with aluminium foil if necessary to keep chutney warm.
Prepare Chicken Filling
Heat cooking oil in medium frying pan on medium-high heat. Add onion, garlic, chicken, cumin, oil, salt, and pepper to frying pan.
Cook onion and chicken until cooked through and slightly charred, about 4 minutes per side.
Let chicken rest 5 minutes before slicing into bite-sized pieces.
Spread lettuce and tomato slices on tortillas, add chicken mixture.
Roll up tortillas and use toothpick to hold in place.
Top wraps with mango chutney.
Left over chicken or turkey may be substituted for the fresh chicken thighs: Cook oil and spices in frying pan, adding chicken after onions are soft and cooking until chicken or turkey is heated through.
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