Well, Christmas has passed and, as is likely the case in most households, we are pushing for healthier eating! There's something so refreshing about a crisp, crunchy, colorful meal after the holidays! So, I put my creative mind to work (haha) and came up with this yummy tortilla wrap! I did use a marinade recipe as a guide, but like I usually do, I changed it up a bit! Here's how it went:
zest of 1 orange plus the juice
teaspoonish of sugar
1 clove minced garlic
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4ish cup soy sauce
(as you can see, I didn't exactly follow a recipe)
boneless, skinless chicken breasts (although, chicken thighs would probably taste good as well)
-Flatten the chicken and cut each one in 2 to 3 parts (I fed 11 people with just 4 chicken breasts)
-place chicken in marinade, cover and refridgerate all day
-grill chicken, let rest, and slice into strips
In the meantime...
Citrus Cilantro Rice
-using the liquid to rice ratio for basmati rice, I created this yummy, fragrant, and colorful rice to add to our wraps.
Chicken broth and orange juice as the liquid
zest of 1 orange
finely diced onion
Sautee onion until soft. Add liquid and zest and bring to a boil. Add rice, cover and cook for 20 minutes. Halfway through cooking time, add chopped cilantro, stir, cover, and complete the cooking.
Orange Cilantro Vinaigrette
Juice of 1 orange
Extra virgin olive oil
red wine vinegar
(I usually use the ratio of 1 vinegar to 3 oils, but sometimes it doesn't work out, so I adjust with more of either one until it tastes right! Which is how this vinaigrette ended up with red wine vinegar!)
Warm small sized tortillas on a medium heat burner for a smoky taste. Layer on basmati rice, black beans, chicken, green cabbage, red bell pepper, cilantro, and red onion. Drizzle with orange cilantro vinaigrette. Fold up and enjoy this crunchy, fresh, healthy meal!! A perfect follow-up to the heavy, creamy, comfort foods of the season!!!