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Chicken and Green Apple Wraps
Recipe by National Chicken Council
Yield 6 servings
4 -- boneless, skinless chicken breasts, trimmed
-- Extra virgin olive oil
-- Salt and pepper
For the Spiced Vinaigrette:
3/4 cup cider vinegar
1/4 cup pure maple syrup
2 tablespoons Dijon mustard
3/4 cup orange juice
1 cup extra virgin olive oil
2 -- Granny Smith apples, peeled, cored and chopped
1/2 cup lightly toasted pecan pieces
1/2 cup spiced rum
1 tablespoon Tabasco sauce
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground pepper
For the bacon:
1 1/2 tablespoons packed brown sugar
1/4 teaspoon cayenne
1/4 teaspoon black pepper
6 slices thick cut bacon (preferably Applewood)
For the candied pecans:
-- Nonstick vegetable oil spray
1 cup pecans
2 tablespoons light corn syrup
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
6 -- burrito sized whole wheat tortillas
4 cups baby arugula
12 slices brie cheese, about 1/4 inch thick and 2 1/2 inches long
1 large Granny Smith apple, cored, quartered, thinly sliced (you will need 18 slices)
Preheat oven to 400F degrees. Line a baking sheet with parchment paper or foil. Place the chicken breasts on the baking sheet and rub them with olive oil. Season with salt and pepper. Roast chicken for 20 to 25 minutes or until cooked through. Set aside until cool enough to handle. Turn the oven temperature down to 350F degrees.
While the chicken roasts, prepare the vinaigrette: Combine all of the ingredients for the vinaigrette in a blender or in the work bowl of a food processor. Pulse the mixture until almost smooth (the apple and pecan pieces should still add texture to the vinaigrette). Transfer the mixture to a bowl, cover, and chill.
Prepare the bacon: Stir together the brown sugar, cayenne, and black pepper in a small bowl. Arrange bacon slices in 1 layer on a baking sheet lined with parchment paper and bake in a 350F degree oven for 15 minutes. Turn the slices over and sprinkle with the spiced sugar. Continue baking until the bacon is crisp and brown, 15 minutes more, then transfer to paper towels to drain.
To prepare the pecans: Spray a baking sheet with nonstick spray. Combine pecans, corn syrup, sugar, salt, pepper, and cayenne in medium bowl; toss to coat. Spread the nut mixture on prepared baking sheet. Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes (pecans may be baked simultaneously with the bacon). Cool completely on baking sheet and then coarsely chop.
When the chicken has cooled, shred it into bite-sized pieces. Crumble the bacon when it is cool enough to handle. Coarsely chop the pecans when they are cool enough to handle.
Assemble the wraps: Heat each of the whole-wheat tortillas for 10 seconds in a microwave or wrap in foil and warm in the oven for 5 minutes (wraps need to be pliable.) In a medium bowl, toss the mixed greens with 3/4 cup of the Spiced Vinaigrette. Divide the mixed greens among the wraps, arranging them in a line down the center of the wraps, but leaving a one-inch border. Top the greens with 2 slices of brie. Place about 2/3 cup shredded chicken on top of the brie, and drizzle with a little more vinaigrette. Divide the crumbled bacon on top of the chicken, followed by 2 tablespoons candied pecans and 3 slices of apple. Fold in the ends of the tortillas and tightly wrap the filling, with the seam facing down. Cut the wraps in half on a diagonal and arrange decoratively on a plate.