Wednesday, June 12, 2013

Grilled Chicken Tortilla with Mango and Alfalfa

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Its my brother's birthday yesterday and we failed to celebrate it as we all got home late and no one was able to cooked for the celebration.  So we decided to celebrate it today as today is holiday because its Philippines Independence Day.

Today I want to make something we haven't have before or something that never been cooked in our home. I decided to make grilled chicken tortilla with shredded lettuce, with the chicken marinated in coriander, fish sauce, lemon and chopped chilies.  So yesterday night, before I went home, I went to the grocery to find does ingredients.  To the vegetable section,  I went to look for lettuce and coriander but to my disappointment, there was no available coriander and the lettuce is too big that I don't know what to do with the left over.  Change of plan, I grabbed some parsley and found a small plastic box of alfalfa sprout.  To my surprised, its really affordable.  So I grabbed a 125g box and to the fruit stands, I saw these beautiful mangoes but decided to just buy in the public market as the mangoes in the grocery are expensively priced.

This is the first time I'll be using alfalfa sprout as my ingredient.  I fell in love with this thin little sprouts when we ordered Yellow Cab's Dear Darla Pizza.  The sprout is so good that it somewhat resembles the taste of Mexican Turnip (singkamas) minus the juice.  I also asked my mom to buy a couple of sweet ripe mangoes in the public market.  Initially I'm planning to try avocado as topping for my tortilla but I think its not avocado season so I opted with ripe mangoes.  


1/2 kilo                                   Chicken Breast
3 teaspoons                            Cumin Powder
3 cloves                                  Garlic, shredded
1/4 cup                                   Chopped Parsley
2 teaspoons                             Fish Sauce
Juice and rind of one lemon
Alfalfa Sprout
One Ripe Mango, sliced
Tortilla Wrap

1.  Marinate chicken breast in cumin, garlic, parsley, fish sauce, lemon juice and lemon rind mixture for 1 hour.
2.  Heat non-stick pan and brushed with olive oil.  Grilled the chicken on top of the hot pan.  (I know it's tempting to pressed the chicken against the pan to brown it faster but please avoid from doing so, as you will also murder the juiciness of the chicken.)  Let the chicken rest for at least 15 minutes before slicing.
3.  Slightly brown the tortilla wrap over the stove.
4.  To assemble, place the sliced chicken along the center of the tortilla, add generous amount of the alfalfa and top with sliced mango and fold your tortilla to create a taco-liked shaped.
5.  Drizzle with desired dressing, in my case I used ready made thousand island dressing or top with shredded cheese if you like.

The chicken breast is perfectly done.  It has the right firmness and it was able to maintain its juiciness.  A bite of the dish will give a lingering taste of spiciness from the cumin, a crisp and distinct taste from the alfalfa and a tropical sweetness of the mango.  The chicken is bursting with a hint of lemon and spicy goodness goodness of the cumin that is well complimented by the sweetness of the mango.  While the alfalfa adds this distinct flavor and a crunchy bite to this dish.


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