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This is worth a try It’s yummy for a rollup or for a dinner main protein.
I have a food sensitivity with eggs so Mayo is out. There really isn’t any measuring involved so I will just explain it But you will need a few things, I have posted this chicken dish before but it has evolved since. The Moroccan spice (Ras El Hanout) and a fry pan that is oven safe. If in the US the McCormick spice selection is in most of the bigger markets has this spice. Look alphabetically (M) for Moroccan. The substitute for the mayo is plain greek yogurt, lemon juice squeezed and fresh chopped mint or dried mint. If you have a decent Asian section at your location you may find Thai Basil in the produce section, thats best.
To save time and if your market has these things, purchase some onions and peppers already cooked, my store has some fire roasted trays that are $2. If I’m making a rollup I just purchase a small bag of spring mix lettuce and large flour tortillas. Ok let’s cook, season some boneless chicken breast with S&P if you like a little zing lightly dust them with some cayenne pepper first and then dust with the Ras EL Hanout. Sear each side on Medium high with a little olive oil. Add in the pepper and onions and put the pan into a 375 oven for approx. 10 min. for boneless breasts, 25 for bone in thighs.
Once cool enough to handle chop as you would any chicken for a salad and add in the chopped lettuce. Dress lightly with the yogurt mix (on the dry side) but smear some mix onto the tortilla. I use this same cooking and spice method for a nice economical meal, Chicken thighs are the cheapest cut but the most tasteful, as a side dish I use basic white rice with veggies and spice added in. I will often fry the rice in the same pan the chicken was cooked in to absurd any cooking goodness left in the pan.
I have a food sensitivity with eggs so Mayo is out. There really isn’t any measuring involved so I will just explain it But you will need a few things, I have posted this chicken dish before but it has evolved since. The Moroccan spice (Ras El Hanout) and a fry pan that is oven safe. If in the US the McCormick spice selection is in most of the bigger markets has this spice. Look alphabetically (M) for Moroccan. The substitute for the mayo is plain greek yogurt, lemon juice squeezed and fresh chopped mint or dried mint. If you have a decent Asian section at your location you may find Thai Basil in the produce section, thats best.
To save time and if your market has these things, purchase some onions and peppers already cooked, my store has some fire roasted trays that are $2. If I’m making a rollup I just purchase a small bag of spring mix lettuce and large flour tortillas. Ok let’s cook, season some boneless chicken breast with S&P if you like a little zing lightly dust them with some cayenne pepper first and then dust with the Ras EL Hanout. Sear each side on Medium high with a little olive oil. Add in the pepper and onions and put the pan into a 375 oven for approx. 10 min. for boneless breasts, 25 for bone in thighs.
Once cool enough to handle chop as you would any chicken for a salad and add in the chopped lettuce. Dress lightly with the yogurt mix (on the dry side) but smear some mix onto the tortilla. I use this same cooking and spice method for a nice economical meal, Chicken thighs are the cheapest cut but the most tasteful, as a side dish I use basic white rice with veggies and spice added in. I will often fry the rice in the same pan the chicken was cooked in to absurd any cooking goodness left in the pan.