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Red Deer Foodie

…getting busy in the kitchen!

Monthly Archives: April 2013

For those of you who have haven’t discovered Thug Kitchen yet… get your ass over to this blog STAT.  WARNING though – if you are not a fan of swearing, then you will need to brace yourself, and by this I mean take an ativan or down a big glass of wine first.  Anyways, a friend sent it to me and I am totally in love with the recipes AS WELL as the hilarious instructions that go with the recipes.  Todd and I LOVE cilantro, so when I spied the recipe for Cilantro Pesto, I knew it would become a new fave in my kitchen.  I decided to pair it with chicken and stacked it up on some warm tortillas with a corn salsa fresca and some ripe avocado slices – super nom.  Bonus recipe: I had some of the pesto left over and also stuffed some pork loin chops with it the following night – delish!  Super easy to make , which means you need to make it NOW!

IMG_0570

Chicken Wraps with Cilantro Pesto

Chicken Ingredients:  IMG_0566

3-4 boneless, skinless chicken breasts

1 tsp sea salt

1/2 tsp each cumin and chili powder

2 tbsp coconut oil

Cilantro Pesto Ingredients (adapted from Thug Kitchen)

1 cup baby spinach leaves

1 bunch cilantro & stems

1/4 cup olive oil

4 cloves garlicIMG_0565

2/3 cup slivered almonds

1 tsp lemon zest + juice of half lemon (or about 2 tbsp)

pinch of salt

Corn Salsa Fresca Ingredients:

1/2 cup grape tomatoes, chopped

1/3 cup corn kernels

1 tbsp finely chopped jalapeno

juice of half a lime (use the other half of the lime for the chicken)

pinch of salt

serve with: warm tortillas, ripe avocado, lime slices

Method:

Combine the spices for the chicken and set aside. Heat coconut oil over medium high heat in a large skillet.  Pat the chicken breasts with a paper towel and then rub in the spices.   Cook for about 8 mins per side, until cooked all the way through.  After flipping the chicken for the first time, I squeezed in the half lime I had left over from the salsa!  Once cooked, remove from pan and set aside, cover with foil.

While your chicken is cooking, make your pesto and your salsa!  Combine all of the pesto ingredients in your food processor and whir away until a smooth consistency is reached, then set aside.  For the corn salsa, simply combine the ingredients in a bowl and also set aside.  This is pretty easy hey?

Now that everything is ready, thinly slice the chicken breasts and warm the tortillas.  Assembly is simple from there; spread some pesto on the tortilla, add some chicken and top with avocado and the salsa.  Garnish with lime slices and finito!

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