California Strawberries
The Ripe Ingredient
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ARAMARK 2nd Place Contest Winner: California Strawberry Chicken Wrap
2 quarts fresh California strawberries, halved or quartered
6 cups balsamic vinegar
1 1/2 cups sugar
1/2 cup cumin
1/2 cup oregano
1/2 cup seasoning salt
1/4 cup black pepper
24 skinless, boneless chicken breasts (5-oz. each)
2 cups plain yogurt
24 spinach wraps
1 1/4 pounds spring salad mix
4 avocados, sliced
12 oz. alfalfa sprouts
Directions
In saucepan, cook one-half of the strawberries, the vinegar and sugar over medium-low heat until syrupy. Combine cumin, oregano, seasoning salt and pepper; sprinkle on chicken. Grill over gas or charcoal until done. Lightly coat each breast with strawberry sauce, reserving some sauce for later use. Refrigerate chicken until completely cooled. Mix yogurt with 4 teaspoons strawberry sauce.
For each serving, slice 1 chicken breast. Line 1 spinach wrap with some salad mix, sliced chicken, a few strawberries, 3 slices avocado and 1/2 ounce sprouts. Add a drizzle of strawberry sauce; tuck in ends and roll up. Cut wrap in half, place on plate and garnish with more sauce and strawberries. Serve 1 ounce yogurt mixture on the side.
Nutritional Information
Yields: 24 wraps
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