by Rhonda35
View
my 5 recipes »
Rhonda35's Notes:
Expand2 bone-in breast halves, about 1 pound Ask a question about this ingredient
1 small onion, halved Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 cup corn, cut off the cob or frozen, thawed Ask a question about this ingredient
1 red bell pepper, finely diced Ask a question about this ingredient
4 cups arugula, about half of a 5-oz pkg Ask a question about this ingredient
1 cup Italian flat-leaf parsley Ask a question about this ingredient
1 cup fresh basil leaves Ask a question about this ingredient
1 1/2 teaspoon anchovy paste Ask a question about this ingredient
3 small scallions, white and green parts, lightly chopped Ask a question about this ingredient
1 clove garlic, peeled Ask a question about this ingredient
1/2 cup mayonnaise Ask a question about this ingredient
1/2 cup plain yogurt, preferably Greek Ask a question about this ingredient
1 teaspoon cider vinegar Ask a question about this ingredient
zest and juice of 1 lemon Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
4 12-inch spinach or whole wheat tortillas Ask a question about this ingredient
1 cup romaine lettuce, chopped into chiffonade Ask a question about this ingredient
1 cup arugula Ask a question about this ingredient
1/4 cup fresh basil leaves, chopped into chiffonade Ask a question about this ingredient
Place chicken breast halves in a large saucepan, along with the onion and bay leaf. Just barely cover the chicken with water and bring to a boil over high heat. Reduce heat and gently simmer partially covered for 20 minutes. Remove from heat, cover completely and let chicken cool in the broth. Remove chicken, discard skin and pull meat from the bones. Shred meat and place in a bowl with the corn and red pepper.
Ask a question about this stepWhile chicken cooks, combine arugula, parsley, basil, anchovy, scallions and garlic in a food processor. Pulse to chop well. Add mayonnaise, yogurt, vinegar, lemon zest and juice, salt and pepper and process mixture until smooth.
Ask a question about this stepCombine the aioli with chicken, corn and red pepper. Toss well. Check and adjust seasonings.
Ask a question about this stepTo assemble wraps, spread a quarter of the chicken mixture on each tortilla, leaving a ½-inch border. Sprinkle ¼ c romaine lettuce chiffonade, 1/4 c arugula and a pinch of the basil chiffonade over each tortilla. Roll up the tortillas, secure with a pick and cut each sandwich in half, diagonally. Serve and enjoy!
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Not sure if this uses enough basil to fit the category, but it sure is yummy!