Sunday, June 3, 2012

Happy Call Pan Grilled Chicken Wrap

This recipe is the healthier version of Happy Call Pan Cheesy Chicken Wrap. This one also has a slight twist in terms of the herb used. The meat was nevertheless tender and it was simple to prepare! This took me about an hour to prepare and cook but I allowed it to marinate in the fridge for 2 hours. 


Happy Call Pan Grilled Chicken Wrap Recipe
This recipe yields 9 1/2-sized chicken wraps good to feed 6 people with some side dishes
Ingredients:

9 pcs chicken thigh (I used frozen chicken thighs)
Some salt
Bottled mixed herbs
Black pepper

5 leaves of romaine lettuce
2 tomatoes
Missions wrap (3 pcs)





Steps:
The ingredients!  

De-bone the chicken thighs and pat dry. Arrange the chicken thighs skin up first.

Grind some black pepper on the skin of the chicken thighs.

Sprinkle some bottled mixed herbs on the chicken thighs. About 1/2 tsp of mixed herbs per thigh will be suffice.

Sprinkle a small pinch of salt on each of the chicken thighs.

Gently rub the marinate in.

Flip the chicken thighs over. Pat the meat with kitchen roll to dry it. 

Grind some black pepper on the skin of the chicken thighs.

Sprinkle some bottled mixed herbs on the chicken thighs. About 1/2 tsp of mixed herbs per thigh will be suffice.

Sprinkle a small pinch of salt on each of the chicken thighs.

Massage the chicken with love! XD Leave the chicken in the chiller to marinate. Do not cover the chicken with food wrap etc if possible so as to allow the meat to dry up.

Heat up the Happy Call Pan on Medium-High heat. I added a tsp of olive oil to give the meat some flavour.
Cook the chicken skin side up with the Happy Call Pan snapped close for about 3 minutes. 

Flip the chicken thighs over and cook for another 3 minutes.

Flip it to and fro every now and then to prevent it from browning too much on one side. Cook the meat for a total of 8 - 10 minutes or till meat is cooked.

The chicken will secrete water as it was frozen. When chicken is cooked, remove from heat and allow it to rest on a plate. Do not 'dry' the chicken on kitchen roll as it will rob the chicken of it's awesome flavour. Do wipe the Happy Call Pan with kitchen roll before cooking the next batch of chicken thighs.

Wash and dry the romaine lettuce. I de-seeded the tomatoes and sliced them. I don't like the soggy seeds in the tomato but it's up to your preference.

The wraps that I used. Each wrap uses 1/2 a piece of wrap.

The chicken thighs!

Fold the wrap skin in half and tear it into half. Prepare some toothpicks to hold the wrap together.

The dinner that night! We also had Singapore Satay, Stuffed Chicken Aubergine and Boiled Baby Carrots. 

Arrange the items you'd like to have in your wrap. I like my chicken over my lettuce and tomato. You may choose to add some sauce of your preference here.

Loving my Hello Kitty plate! ((: Fold in the skin of the wrap and secure with 2 toothpicks. One will not suffice and the wrap may tear.

Enjoy! 


I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 


2 comments:

  1. the wrap is ready to eat?
    sorry, i nvr try this kind of wrap before.. bleck.. =P

    ReplyDelete

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