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Whole Wheat Wrap with Chimichurri Roasted Chicken, Fresh Black Grape and Mango Salad

Recipe and photo courtesy of the California Table Grape Commission

From: Chef Scott Samuel, CIA Greystone. Yield: 12-16 servings.

Chicken Whole Wheat Wrap:
2 lb. chicken thighs, boneless and skinless
4 whole wheat lavash
2 cups grape and mango salad (recipe follows)
6 romaine leaves, stems removed, torn
¾ cup chimichurri sauce (recipe follows)

Grape and Mango Salad:
1½ cups grapes, sliced
½ cup mango
2 Tbsp. honey
1 Tbsp. lemon juice
2 Tbsp. olive oil
¼ tsp. kosher salt
1 cup sour cream

Chimichurri Sauce (yields 12 oz.):
¾ oz. fresh Italian parsley, packed
¾ o. fresh cilantro, packed
¼ oz. fresh bay leaves, stems removed
¼ oz. fresh oregano
¾ oz. garlic cloves, peeled
2 oz. lemon juice
1½ oz. red wine vinegar
4 oz. extra virgin olive oil
.12 oz. crushed red pepper flakes
¼ tsp. ground black pepper
.1 oz. salt
1 oz. scallion, very thinly sliced

For chimichurri sauce: Weigh out all of the ingredients. Place fresh herbs and garlic in a food processor and grind finely. Transfer to a storage container. Stir in lemon juice, vinegar, olive oil, red pepper flakes, black pepper, salt and scallions. Cover, label and date; refrigerate.

For chicken: Toss chicken thigh with ½ cup chimichurri sauce and let marinate for 60 minutes. Preheat oven to 375°F and roast chicken in a glass baking dish for 20-25 minutes. Remove and let rest for 10 minutes; chill completely. Slice chicken thighs into ¼” slices and set aside, chilled.

For grape and mango salad: Combine all the components and toss to combine. Let stand for 15 minutes to meld flavors.

For sour cream mixture: Mix the 1 cup of sour cream with the remaining ¼ cup of chimichurri sauce in a small bowl and set aside; chill.

To assemble wrap: Lay out 4 whole wheat lavash breads and spread a thin layer of sour cream mixture onto the bottom half of each. Place pieces of lettuce on each, top with a thin layer of the sliced chicken, and then some of the grape salad. Proceed to roll each one up like a pinwheel. Spear each roll-up with about 4 to 6 toothpicks. Cut into 2” to 3” wide rolls and serve.

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