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    Lemon Pepper Chicken Wrap


    Source of Recipe


    Posted by Linda Roth

    Recipe Link: Recipe Goldmine

    List of Ingredients




    1 (3 lb.) whole chicken
    1/2 lemon, quartered
    Handful fresh parsley
    2 basil leaves
    Fresh cracked pepper
    Salt
    Pinch of chili powder
    4 (12-inch) flour spinach tortillas, warmed
    1/4 C. red onions, finely diced
    1 Anaheim chile pepper
    1/4 C. cilantro, finely diced
    1/4 C. jicama, finely diced
    1/2 C. celery, finely diced
    1/2 C. tomatoes, finely diced
    2 T. virgin olive oil
    1 tsp. cumin
    Salt and pepper to taste

    Recipe



    Place the lemon, parsley, and basil leaves inside the chicken. Rub the outside of the chicken with cracked pepper, salt and chili powder. Roast the chicken in an uncovered, shallow baking pan for 25-30 minutes at 400ºF. When the chicken has been cooked to desired doneness, remove the meat from the bones and chill for approximately one hour in the refrigerator in a covered dish.

    Roast the Anaheim chile pepper and then place in an airtight container for 10 minutes.

    Remove everything except the flesh of the pepper and dice finely. Place the diced pepper in a mixing bowl, add the chilled chicken and all remaining ingredients and mix together gently.

    Spoon the chicken-vegetable mixture onto one side of each warmed tortilla, roll up, and serve.


 

 

 


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