Asian Blackberry Chicken Wrap
Asian Blackberry Chicken Wrap
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 2 tablespoons Fustini’s Asian Blackberry Balsamic Vinegar
- 1 clove garlic, sliced thin
- 1 fresh ginger, sliced
- 2 scallions, sliced thin
- 2 tablespoons soy sauce
- 1/2 pint fresh blackberries
- 4 tablespoons Fustini's Ginger & Honey balsamic
- 2 tablespoons Fustini’s Persian Lime olive oil
- 3 chicken breasts, skinless, boneless
- spinach tortilla
- Creamy Asian Blackberry Dressing
- sliced romaine
- sliced water chestnuts or toasted cashews
- diced tomato
- fried rice noodles
- grated carrot
- zucchini, fine julienne
- fresh blackberries
- 3-4 fresh blackberries
- 1 clove garlic
- 1 tablespoon Fustini’s Ginger and Honey balsamic
- 2 tablespoons Fustini’s Asian Blackberry balsamic
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 1/2 cup mayonnaise
- salt and pepper to taste
Directions
- Whisk together balsamic, garlic, ginger, scallions, soy sauce, blackberries, balsamic and olive oil. Add the chicken breasts, stir to coat well and marinate overnight or for up to 3 days. Prepare a hot grill. Grill chicken until an internal temperature of 165 degrees is achieved. Let rest for five minutes then slice thinly against the grain. Place chicken slices in a tortilla along with any of the remaining ingredients.
- Blend all ingredients together, season with salt and pepper and refrigerate until ready to use.
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