Paella Wrap Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Saffron rice, uncooked
1 tbsp: Olive oil,
Ground red pepper to taste,
2: Skinless boneless chicken breasts, cook/cut in strips
4: Chicken apple sausage links, (1 lb), cooked/sliced
10 medium: Shrimp, cook/peel/in half
4: Plum tomatoes, diced
1/2 cup: Cilantro, chopped (opt)
1/2 cup: Mayonnaise,
1 tbsp: Lemon juice,
1 Clove: garlic, minced
4 large: Flour tortillas, 10 inches
Directions:
1. Cook rice according to package, using 1 tablespoon olive oil in
place of butter called for. Add ground red pepper to taste; cool to
room temperature.
2. Combine rice, chicken, sausage, shrimp, tomatoes and cilantro in
medium bowl. Toss well; add more red pepper if needed.
3. Stir together mayonnaise, lemon juice and garlic in another small
bowl.
4. Warm tortillas if desired. Divide filling among tortillas, spooning
filling into bottom quarter. Fold bottom flap over filling then fold
the two sides in toward center; overlapping slightly to close. Serve
with lemon mayonnaise.
Source: Toast, a Lincoln Park restuarant in Chicago, Illinois
(printed in the Chicago Tribune, January 15, 1997)
Source from luhu.jp
place of butter called for. Add ground red pepper to taste; cool to
room temperature.
2. Combine rice, chicken, sausage, shrimp, tomatoes and cilantro in
medium bowl. Toss well; add more red pepper if needed.
3. Stir together mayonnaise, lemon juice and garlic in another small
bowl.
4. Warm tortillas if desired. Divide filling among tortillas, spooning
filling into bottom quarter. Fold bottom flap over filling then fold
the two sides in toward center; overlapping slightly to close. Serve
with lemon mayonnaise.
Source: Toast, a Lincoln Park restuarant in Chicago, Illinois
(printed in the Chicago Tribune, January 15, 1997)
Source from luhu.jp