1 Tb. + 1 tsp. olive oil
1 Tb. each minced garlic & ginger
1 medium red onion, sliced
1 1/2 c. each thinly sliced red & yellow peppers
2 small chili peppers, minced
1/2 lb. skinless, boneless, chicken breast, sliced into 1/2" strips
1 c. fresh or frozen corn
1 1/2 tsps. julienne orange rind
1/2 tsp. salt
6 tsps. rosemary
6 large flour tortillas
1/2 c. sour cream
1/2 c. chopped fresh coriander
Preheat oven to 200. Heat oil in a nonstick skillet
add garlic & ginger & saute over medium heat 3 minutes. Add onions & peppers
saute 5 minutes. Stir in chicken, corn, orange rind & salt
cover & cook 4 minutes or until chicken is tender. Remove from heat
cover & keep warm. In another skillet, heat 1 tsp. of the rosemary over medium heat until it begins to smoke. Place one of the tortillas in the pan & toast 1 minute on each side. Remove to baking sheet & keep warm in oven. Repeat process with remaining rosemary & tortillas. To serve, place 1 tortilla on each plate. Divide vegetable mixture, dressing & coriander evenly over each & let each person roll their own. Serve with stir-fried black beans (from a can) seasoned with a dash of cumin
cold beer & for dessert, top lemon sorbet with shavings of crystallized ginger.
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