Wednesday, September 3, 2008

Apple, Pecan, and Chicken Wraps

It only seems fitting to start the blog entries with a Pearce adaptation. When we were in New Hampshire we stopped at the Moat Mountain Smoke House and Brewing Company. David and I both ordered the Grilled Chicken Wrap with Sweet Potato fries. We also both enjoyed a glass of their I.P.A. with our meal. When our meal came I was surprised because not only was this the cheapest meal we had on our vacation, but it was also the tastiest. I had to get a copy of the menu to take a look at what I was eating again! Here was the description: Grilled Chicken Wrap with Apples, Pecan, and a Molasses Peppercorn Vinaigrette. With not a whole lot to go on... I did a little searching to find a recipe for Molasses Peppercorn Vinaigrette and with a little experimentation I was able to get pretty close to recreating these yummy wraps at home. Last night was the second time I made them. My tweaks to my original recipe did not work out so well, so here is how I did it the first time:
Peppercorn Molasses Vinaigrette1 1/2 cups cane vinegar (You may substitute rice wine vinegar) 1 cup molasses 1/2 cup balsamic vinegar Pinch of salt Pinch of black pepper Combine cane vinegar, molasses, balsamic vinegar, salt and pepper in a medium saucepan. Bring to simmer and reduce liquid down to about 1 cup. Consistency should be slightly syrupy with a sweet-and-sour flavor. Allow to cool before using. (Makes 1 cup. Store refrigerated for up to 2 weeks.)
Ingredients:
½ cup pecans roasted and coarsely chopped
1 stalk celery finely chopped
1 medium red onion finely chopped
1 large apple (we used Granny Smith) coarsely chopped
2 chicken breasts cooked and chopped
¼ cup or less gorgonzola
1 cup spring greens lettuce mix
Multi-Grain tortillas In a large bowl combine chopped pecans, celery, red onion, apple, gorgonzola and chicken. Slowly drizzle and mix in about ½ cup of the cooled vinaigrette and gradually add more to taste. On a multi-grain tortilla add about ½ cup of the chicken mixture (depending on the size of the tortilla) and a small sprinkling of lettuce and top with a sprinkle of fresh ground pepper. Roll up in tortilla, cut in half, and serve. Makes 4-6 medium size wraps. These are great with Sweet Potato fries.

Last night I completely eliminated the gorgonzola, as it was really overpowering the first time. It definately needs a little, so I cut the amount above. You could possible substitute goat cheese for a milder flavor.


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