This is a recipe I developed for the National Chicken Council. As delicious as they are pretty, these wraps are a cinch to make and are always a crowd-pleaser. They are one of the most popular orders I get at TigerLily, my catering company. If you don’t have time to poach the chicken breasts, use shredded leftover chicken or purchase a rotisserie chicken at the grocery store. —Rhonda35
bone-in breast halves, about 1 pound
small onion, halved
corn, cut off the cob or frozen, thawed
red bell pepper, finely diced
arugula, about half of a 5-oz pkg
Italian flat-leaf parsley
fresh basil leaves
1 1/2 teaspoons
small scallions, white and green parts, lightly chopped
clove garlic, peeled
plain yogurt, preferably Greek
zest and juice of 1 lemon
freshly ground black pepper
12-inch spinach or whole wheat tortillas
romaine lettuce, chopped into chiffonade
fresh basil leaves, chopped into chiffonade
Place chicken breast halves in a large saucepan, along with the onion and bay leaf. Just barely cover the chicken with water and bring to a boil over high heat. Reduce heat and gently simmer partially covered for 20 minutes. Remove from heat, cover completely and let chicken cool in the broth. Remove chicken, discard skin and pull meat from the bones. Shred meat and place in a bowl with the corn and red pepper.
While chicken cooks, combine arugula, parsley, basil, anchovy, scallions and garlic in a food processor. Pulse to chop well. Add mayonnaise, yogurt, vinegar, lemon zest and juice, salt and pepper and process mixture until smooth.
Combine the aioli with chicken, corn and red pepper. Toss well. Check and adjust seasonings.
To assemble wraps, spread a quarter of the chicken mixture on each tortilla, leaving a ½-inch border. Sprinkle ¼ c romaine lettuce chiffonade, 1/4 c arugula and a pinch of the basil chiffonade over each tortilla. Roll up the tortillas, secure with a pick and cut each sandwich in half, diagonally. Serve and enjoy!