Bite with Belkys: Mojito Chicken Wrap from Off the Grille

The Chef: Roberto Gordo

The Restaurant: Off the Grille

The Dish: Mojito Chicken Wrap

Ingredients for Marinade:

• fresh chicken breast
• lime juice
• 1/2 yellow onion
• 1/4 cup fresh cilantro
• 2 tbsp. olive oil
• 1/4 tsp. salt
• pinch black pepper
• pinch paprika

Directions:

- Mix all ingredients for marinade together in a bowl and refrigerate at least four hours or overnight.

Vegetable ingredients:

• 1 medium yellow squash (julienned)
• 1 medium zucchini (julienned)
• 1/2 yellow onion, sliced

- Set all vegetables to the side

Directions for Chicken:

- Remove from fridge.

- Rub on mojito garlic paste (garlic, olive oil, lemon juice, cilantro)

- Put chicken on grill for 8-10 minutes or until done.

- In the meantime, in a hot saute pan, add onion, olive oil and a pinch of salt and pepper.

- When the onions are cooked add the squash and zucchini with a splash of marinade.

- Add 1/2 chopped tomato, 2 tsp balsamic vinegar and 1 tsp white distilled vinegar to the pan.

- Remove the chicken from the grill and let it rest.

- Cut chicken into julienne strips and add to the veggies.

- If you like hot sauce, you can add a few drops.

Directions for the Wrap:

- Using a 12-inch flour tortilla add cheese, the chicken and the veggies and roll up.

Serving suggestion: Iced tea.

Off the Grille
12578 SW 88 St.
MIAMI, FL 33186
305-274-2300