Makes 4 servings
When time is short but you want to serve something unusual for lunch, here's a sensational warm chicken sandwich to make folks sit up and take notice. Juicy fruit, such as using orange wedges for a garnish, adds a nice balance to the spiciness of the Jalapeño Mayonnaise.
For the mayonnaise
1/3 cup mayonnaise
1 small plum tomato, diced
1 tablespoon minced jalapeño pepper, or to taste
1 scallion, minced
1 teaspoon fresh lime juice
Dash of freshly ground pepper, or to taste
To complete the recipe
2 boneless, skinless chicken breast halves (about 4 ounces each)
2 teaspoons olive oil
Dash of freshly ground black pepper
Four 6- or 7-inch flour tortillas
8 leaves soft leaf lettuce (such as Bibb, Boston, green leaf, or red leaf)
Stir together all the mayonnaise ingredients in a small bowl. Taste and adjust the seasoning. Set aside.
Place a chicken breast halves between 2 sheets of plastic wrap or place in a plastic bag; flatten it to a uniform ¼-inch thickness. Repeat with the remaining chicken.
Heat a stovetop grill pan over high heat. Brush one side of each chicken breast with the olive oil. Reduce the heat to medium-high and arrange the chicken on the grill, oiled sides down; cook for about 4 minutes. Brush the top surfaces with oil; turn and cook for 3 more minutes, or until the chicken is lightly browned and cooked through.
Transfer the chicken to a plate and sprinkle with pepper. Slice the chicken into ¼-inch wide strips; cover to keep warm.
Place the tortillas between two paper towels. Microwave on high for 15 to 20 seconds, or until they are moist and warm. (Or, wrap the tortillas in aluminum foil and heat in a preheated 350°F oven for about 10 minutes while you mix the mayonnaise and cook the chicken.)
Spread each tortilla with about 3 tablespoons of the mayonnaise; top with a layer of greens. Place the chicken strips across the center of each tortilla. Fold the edges over the chicken, overlapping them at the center. Fasten each with a toothpick and serve immediately.
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