Fried Lemon and Chicken Wraps

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.

recipe development

In Version 1 I made a sauce using pomegrante molasses and honey. Wesley eating  sew you think you can cookBut 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.

frying lemonsOne 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!

An Original Recipe

Fried Lemon and Chicken Wraps

Ingredients:

  • 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
  • mayo

Steps:

  1. In a large skillet, heat oil over medium-high heat until it reaches 350 degrees F.
  2. Toss lemon slices in cornstarch. When oil has reached temperature fry lemons for 4 minutes. Remove to a paper towel lined plate.
  3. 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.
  4. When chicken is fully cooked add chicken broth and cook until absorbed.
  5. Cut fried lemons into quarters.
  6. Spread mayo on tortilla, add the chicken and some lemon slices. Optionally, add lettuce and tomato, or your other favorite sandwich toppings.

Fried Lemon and Chicken Wraps | Sew You Think You Can Cook

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