Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, September 19, 2014

Chicken Wraps with Clover Sprouts and White Bean Spread

A few, simple ingredients here, but each one plays an important—and tasty—role. Lean seared chicken breast, nutritious clover sprouts and great northern beans, multigrain flatbread—what’s not to feel good about?

Even with light ingredients, the taste is deliciously satisfying. And so is the combination of crunchy-creamy-tender texture. (If you can’t find clover sprouts, substitute alfalfa.)

Note: There’s no actual sauce for the wraps in this recipe, but that’s where the mashed beans come in. Smashing warm, soft beans with a mixture of olive oil and chicken broth results in a thick, creamy spread that takes the place of any additional sauce.

And a bonus: The bean spread acts as a binder when you fold over the wraps. No need to worry about fall-out.

Makes 2 wraps

  • 1 tbsp olive oil, plus more for brushing
  • 3/4 cup canned great northern beans, rinsed and drained
  • 3 tbsp chicken broth
  • sea salt
  • freshly ground black pepper
  • 1/2 lb chicken tenders or cutlets, about 1/2 inch thick
  • 2 7-X-10-inch multigrain (or whole-wheat) wraps
  • 1 cup loosely packed clover (or alfalfa) sprouts
  • 1/2 cup julienned (matchstick-sized) red bell pepper strips
Multigrain Flatbreads
Julienned Bell Pepper
  1. Heat a small, nonstick skillet over medium-low heat and add 1 tablespoon of oil. Add the beans and broth and season with salt and pepper. Stir to combine and cook 5 minutes.
  2. Use a potato masher to smash the beans to a smooth consistency. Remove from the heat. (If needed, reheat gently over very low heat before using.)
Beans Beginning to Cook
Mashed Beans
  1. Heat a heavy, preferably cast-iron, skillet over medium-high heat and brush lightly with olive oil. Season the chicken with salt and pepper and sear until lightly charred and just cooked through, 4-5 minutes per side, depending on thickness.
  2. Transfer to a cutting board and let rest 3 minutes. Cut into thin diagonal strips.
  3. Lay the wraps on a work surface and spread the mashed beans over each one, leaving about a 1/2-inch edge all around.
  4. Divide the chicken, sprouts, and bell pepper on top.
Chicken Beginning to Sear 
Chicken after Turning
Seared Chicken 
Sliced Chicken 
Bean Spread Layer 
Chicken Added
Fold up the bottom edges and wrap up the sides, overlapping. Serve right away or at room temperature.

Pan-Seared Chicken Wraps with White Bean Spread

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