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Chicken, Avocado and Tomato Wraps

 

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Chicken, Avocado and Tomato Wraps


Food and Wine Magazine's
2002 Cookbook: An Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill,
©2002, American Express Publishing Corp.

6 servings

“Here, thin sheets of soft lavash, which crisp up nicely on the grill, are
layered with chicken, cheese, avocados, chard, tomatoes and seasoned
yogurt. The yogurt needs to drain overnight, so plan accordingly.”

Two 1/2-pound skinless, boneless chicken breast halves,
pounded 1/4 inch thick
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Vegetable oil, for the grill
1/2 pound Swiss chard leaves or spinach leaves
2 cups whole milk yogurt, drained overnight
[in a cheesecloth-lined sieve or small colander]
2 large garlic cloves, minced
Four 9-by-10-inch sheets of lavash*
6 ounces Monterey Jack, thinly sliced
2 avocados, cut crosswise into 1/4-inch slices
1 tablespoon plus 1 teaspoon fresh lemon juice
Hot sauce
2 large yellow tomatoes [or tomatoes of your choice],
sliced 1/4 inch thick

* Lavash is a thin, leavened Middle Eastern flatbread.

1. Light a grill or preheat a grill pan. Brush the chicken breasts with olive
oil and season with salt and pepper. Lightly brush the grate or grill pan
with vegetable oil and cook the chicken over a hot fire until browned
and just cooked through, about 3 minutes per side. Transfer to a plate
and let cool to room temperature.
2. In a medium saucepan of boiling water, blanch the chard leaves for
1 1/2 minutes; blanch the spinach for 30 seconds. Drain well. Let cool
slightly, they squeeze dry and coarsely chop. In a large bowl, mix the
chard with the 2 tablespoons of olive oil and season with salt. Stir in
the drained yogurt and the garlic and season with salt and pepper.
3. For each wrap, arrange 2 sheets of lavash on a work surface, over-
lapping the short sides by 5 inches. Tuck half of the cheese slices under
the overlapping flap to within 1/2 inch of the edge. Spread half of the
avocado slices on top on the overlapping flap and sprinkle with half of
the lemon juice; season generously with salt, pepper and hot sauce. Top
with half of the tomato slices and season with salt and pepper. For each
wrap, fold 1 of the flaps of lavash over the tomatoes and spread half of
the chard on the lavash. Top with a chicken breast, trimming it to fit.
Fold the second lavash flap over the chicken. Repeat to assemble the
second sandwich. [This is not as complicated as it might sound – just
be patient and give it a try.] Tightly wrap the sandwiches in foil and
refrigerate until firm or for up to 4 hours.
4. Light a grill. Unwrap the sandwiches and brush both sides with olive
oil. Lightly brush the grate with vegetable oil. Grill the sandwiches over
a low fire, cheese side down, for about 4 minutes, or until the cheese
melts and the lavash is crisp. Using 2 large spatulas, carefully flip the
sandwiches and grill for 5 minutes longer, or until they are heated
through and very crisp. Transfer to a cutting board. Using a serrated
knife, cut each sandwich crosswise into thirds and serve.
- Marcia Kiesel

Beer – An ice-cold, very dry pilsner-style beer, such as Pilsner Urquell
or Grolsch, will pair well with the tangy, spicy flavors of this sandwich.

  
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