Mango Chicken Chutney Wrap

Hiya,

I have been on a bit of a cooking marathon lately, It is a nice change from all the boring-ish food we have been having lately, This is something that is derived from This dish That my sister made some months ago. I love flat bread and the endless possibilities it brings.

Mango Chicken Chutney Wrap

The Hardware
Heavy Fry Pan (oven safe)
Knife

The Software
4 Breast of Chicken
1 bell pepper, I used green
3 onion
8 large mushrooms
1 head of garlic
1 tbsp cumin seeds
6 pcs of flat bread, I used spinach.
2 C cooked rice
2 tsp organic corn oil
4 oz of Mango Chutney, the one I used.

The Application
Heat 1 tsp oil in pan, chop onions, bell peppers, and mushrooms, while coming to med-high heat. Place the cumin in the pan. Now add the vedge and fry for 1-2 min, remove and set aside. Add the rest of the oil to pan and sear the chicken on both sides till browned. While chicken is gaining colour, use a chef knife and cut the top off a head of garlic. Top with chutney, add the head of garlic to the pan, and roast in a 350 d oven for 35 min.

Once the chicken is fully cooked remove it from the pan and cut into strips.

The Assembly
Lay down a piece of flat bread, now take the head of garlic that roasted with the chicken and squeeze it so that the cooked garlic comes out like toothpaste, place a dab on the flat bread and spread like butter.
top that with a few tbsp of cooked rice.
top that with a small handful of the cooked vedge,
top that with one sixth of the chicken,
fold like a buritto and enjoy. I usually Zap mine in the microwave for 30 seconds prior to eating just so that everything is at even temp.

My next project in the coming days is trying to make a homemade gelatin thingy with kiwi. We are trying to cut out all preservatives, dyes, and artificial flavors from our diets.. so that means JELLO is out the window

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