Recipes for Steam Cooking

poultry dishes
98
MEXICAN CHICKEN AND
VEGETABLE WRAPS
INGREDIENTS
2 chicken breast llets, ½ lb.
2 tbsp. soy sauce
¼ tsp. Tabasco
®
¼ cup sour cream
1 tbsp. chopped chives
Salt and pepper
1 red pepper
Iceberg and romaine lettuce or arugula
8 mushrooms
1 red onion
4 our tortillas, about
8” diameter
Avocado Spread
1 small, ripe avocado
1 tbsp. lime juice
SETTINGS
STEAM, 210 – 212°F
15 minutes
Wire Rack + Baking Pan
11
33
Rinse the chicken breast llets under cold water and pat dry. Stir together the soy sauce
and Tabasco® and marinate the chicken breast llets, covered, for 30 minutes. Turn once
during this time.
Halve the avocado and remove the pit. Scoop out the esh with a spoon, immediately driz-
zle with lime juice and mash with a fork. In a second bowl, mix together the sour cream and
chives. Season both the avocado and the sour cream with salt and pepper.
Chop the pepper and lettuce into strips and the mushrooms into thick slices. Peel the onion
and cut into eighths.
Place the marinated chicken breasts in the baking pan. Add the pepper, mushrooms and
onion. Do not mix them together.
Tightly wrap the tortillas in parchment paper, put on the wire rack and insert into the oven
at level 3. Insert the chicken breast llets and vegetables underneath. Cook as indicated.
Cut the steamed chicken breast llets into strips. Spread the avocado mix over each tortilla.
Place lettuce, mushrooms, pepper, chicken and onion onto each tortilla. Put the sour cream
on top. Roll up the tortillas and serve immediately.
Serves 4