Thai Chicken with Tahini Wrap

This is a tasty recipe that is loaded with anti-inflammatory such as ginger,garlic, turmeric, honey and cabbage. It also has vitamins C, D, E and Folic Acid.  It is a great lunch or a nice light dinner.

Marinade:

1 Cup                    Orange Juice

1 Tablespoon     Paprika

1 teaspoon          Turmeric

2 teaspoon          Cumin

1 ½ teaspoon      Orange Zest

1 Tablespoon      Fresh Ginger Minced

2                              Whole Boneless Skinless Chicken Breast

With a mallet pound out the chicken to a uniform thickness. Place all the dry ingredients into a zip close bag with the chicken and coat the chicken completely just be moving it around the bag. When coated add the orange juice, orange zest and ginger. Close bag and refrigerate.While the chicken is marinating, prepare the dressing and vegetables.

Dressing:

3 Tablespoon     Tahini

½ Cup                   Orange Juice

½ Cup                   Sour Cream or Yogurt

2 Clove                 Garlic (minced)

1                              Shallot (minced)

2 Tablespoon     Soy Sauce (Good Quality like Tamari)

1 Tablespoon     Sushi Vinegar

¼ teaspoon        Chili paste

2 Tablespoon     Honey

1 Tablespoon     Cilantro

Mix all the dressing ingredients together in a bowl and whisk until everything is incorporated.If whisking is an issue you can put all the ingredients in the blender in pulse until well mixed. Place in refrigerator and chill.

Filling:

½ Cup                   Shredded Cabbage

1                             Carrot Julienned

½                           Cucumber peeled, seeded and julienned

½ Cup                   Bean Sprouts

1/8                        Red Onion sliced really thin

½                           Zucchini julienned

6 Whole Wheat Wraps ( I used the rectangular ones. I find it easier to wrap)

The longer you marinade the chicken the more flavors it will have.  I only marinaded mine for the time it took me to prepare the dressing and the vegetables and it tasted great.  Make sure your grill is really hot and grill the chicken for about 8-10 minutes per side depending on the thickness of the chicken. Let the chicken rest for about 5 minutes.  Slice the chicken into thin strips.

Layer the vegetables close to the end of the wrap leaving about 1 inch on either side(the short side) and about 2 inches from one edge(the long side) of the wrap. .  Drizzle the dressing over the vegetables. Layer chicken strips on top of vegetables.

Fold up the sides and while holding them in grab the end on the wrap with your thumbs and fold over the filling then start to roll the wrap toward the end the wrap. I like to cut the wrap into 2 pieces to make it a little easier to hold.  Serve and enjoy!

Tags: anti-inflammatory, arthritis, Chicken, chili paste, cumin, ginger, marinade, nutrients, orange, paprika, rheumatoid, Rheumatoid Arthritis RA, Tahini, Thai, turmeric

This entry was posted on Saturday, July 25th, 2009 at 9:01 am and is filed under Autoimmue Disease, Diet/Nutrition, Health/Fitness, Recipe, Rheumatoid Arthritis RA. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.