Ingredients
- 12 Each 12" Spinach Herb Wraps (10251)
- 9 Oz. Plain Yogurt
- 5 Each Garlic Cloves, whole, minced
- 2 Tbsp. Ground Coriander
- 1 1/2 tsp. Ground Cayenne Pepper
- 2 Tbsp. Paprika
- 1 Each Fresh Lemon, squeezed
- 24 Each Chicken Tenders, cut into 4ths
- 2 1/2 Fl. Oz. Vegetable Oil
- Saffron-Cashew Basmati Rice see related recipe
- Spicy Creamy Tomato Sauce see related recipe
Directions
- Combine yogurt, garlic, coriander, cayenne, paprika and lemon juice in mixing bowl, whisk until smooth. Pour mixture over chicken, rub to incorporate and marinate under refrigeration for up 6 hours.
- Pre-heat a griddle or non-stick skillet, remove chicken from marinade and wipe off excess, pat dry. Add oil to pre-heated griddle and sauté chicken until cooked through. Reserve warm in a covered pan on a hot line for assembly.
- For one wrap: Spoon 4 ounce of rice onto the top middle third of a warmed Mission® Wrap, top with 10 pieces of chicken, ladle 2 ounces of tomato sauce over the chicken, fold up the bottom and then fold in the sides to form an open-ended wrap. Serve in paper sleeve or foil. Repeat for remaining wraps.
Ingredients- 1 Qts. Water
- 1/2 tsp. Saffron Threads
- 1 Each Cinnamon Stick
- 1 Tbsp. Salt
- 1/4 tsp. Pepper
- 2 Fl. Oz. Butter, Melted
- 21 Oz. Basmati Rice
- 6 Oz. Roasted Cashew Halves
- Cilantro, Fresh, Chopped
Directions
- Combine water, saffron, cinnamon stick, salt and pepper in a medium sauce pan and bring to a simmer.
- Meanwhile add melted butter to another medium saucepan, add rice and heat over medium heat, stirring frequently while water comes to a simmer. Once water is just at a simmer add to rice, reduce heat to low and cover. Cook rice for 10-12 minutes or until all water is absorbed. Turn off heat and allow rice to sit covered for 5 minutes.
- Fluff rice with a fork and add cashews and chopped cilantro. Reserve on hot line for assembly.
Ingredients- 3 Oz. Unsalted Butter
- 2 Tbsp. Olive Oil
- 6 Each Whole Garlic Cloves, minced
- 2 Oz. Fresh Ginger, peeled, minced
- 4 Each Fresh Serrano Peppers, seeded
- 3 Oz. Tomato Paste
- 4 tsp. Smoked Paprika
- 2 tsp. Garam Masala
- 16 Each Roma Tomatoes, seeded, diced
- 3 tsp. Salt
- 16 Fl. Oz. Water
- 16 Fl. Oz. Heavy Cream
- 1 Tbsp. Ground Fenugreek
- 1/4 cup Fresh Cilantro, minced
Directions
- Place a large skillet over medium heat, and add the butter and olive oil. When butter has melted, add the garlic, ginger, and serrano pepper. Sauté for 2-3 minutes.
- Add the tomato paste and cook for 3 minutes. Add the paprika and garam masala, and sauté for about 1 minute.
- Add the tomatoes, salt, water and cream. Bring to a boil, then turn down the heat to a simmer, and cover. Cook for 20 minutes. Remove pan from heat, and allow the sauce to cool for 5 minutes.
- Pour sauce into a blender or food processor, and process until smooth. Pour back into the pan, and bring back up to a boil. Add the fenugreek. Reduce heat to a simmer, and cook, covered, for about 10 minutes.
- Stir in minced cilantro and reserve warm for assembly.
