Here it is, the moment you’ve all been waiting for. Today I unveil my first New Years Resolution Original Recipe Creation! I developed Version 1 of this recipe on January 22nd. It was lacking a balance of flavor and the fried lemon wasn’t as successful as the fried tangerines in the Stir Fried Beef with Tangerines. I developed Version 2 on February 5. By happy circumstance a plan b (or would it be plan c?) the lettuce cups were transformed into a wrap. Applying mayonnaise to the wrap really provided the chicken mixture with that missing component. When you make this feel free to add your favorite sandwich toppings – tomato, lettuce, etc.
In Version 1 I made a sauce using pomegrante molasses and honey. But still the chicken mixture was too dry. I made a note to cook the ground chicken as if it were taco meat. So I added chicken stock. I also increased the herbs and added chopped onions, a serrano pepper, and garlic to help create a depth of flavor. In tasting the meat during Version 2 I was pleased. We decided that that pomegranate sauce wasn’t necessary – and I wanted to see if my son would try it – which I couldn’t do with honey in the recipe.
One thing I knew for certain for this first recipe creation of the year was that I wanted to fry lemons. Version 1 I used regular lemons but they were still bitter. I decided to go on a search for Meyer lemons. I’m so glad I found them because they fried up much more nicely – I also increased the amount of cornstarch. The cornstarch created an almost tempura-like batter to the lemons. These lemons were amazing!
I still wanted to serve the chicken in lettuce cups. I still had the head of bibb lettuce from Version 1 but it was up against the back wall of the fridge and was frozen. I salvaged a couple leaves for photography purposes – and Stuart ate them. I almost put my serving in a pita pocket but decided instead on using a tortilla. Stuart stated that they still needed a sauce of some kind. I agreed and added mayo to my wrap. It was perfect! It’s amazing how something so simply can help to meld the flavors and give it “completion.”
I hope you give my recipe a try and let me know what you think!
Fried Lemon and Chicken Wraps
- 2 C + 1 tbsp vegetable oil, divided use
- 1 meyer lemon, sliced in circles
- 1 tbsp cornstarch
- 1 shallot, chopped
- 1 serrano pepper, seeds removed and diced
- 1 clove garlic, minced
- 1 lb ground chicken
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 C chicken broth
- 4 tortillas
- In a large skillet, heat oil over medium-high heat until it reaches 350 degrees F.
- Toss lemon slices in cornstarch. When oil has reached temperature fry lemons for 4 minutes. Remove to a paper towel lined plate.
- Remove oil to a heat proof container and carefully wipe out skillet. To the same skillet, add a fresh tablespoon of oil. Saute the shallot, serrano, and garlic until tender. Add the ground chicken and season with basil, thyme, S+P.
- When chicken is fully cooked add chicken broth and cook until absorbed.
- Cut fried lemons into quarters.
- Spread mayo on tortilla, add the chicken and some lemon slices. Optionally, add lettuce and tomato, or your other favorite sandwich toppings.