I can’t believe that it is already getting close to the beginning ofÂ February! Â To close out January, I wanted to share a gluten free chicken wrap recipe with everyone. When I attended school in Charlottesville before I went gluten free, I loved going to a restaurant called Zazus. They had some of the best wraps I had, including an Asian chicken teriyaki wrap. Their chicken wrap is filled with moist grilled chicken, fresh rice, a zesty Asian slaw and sweet teriyaki sauce. The problem with this wrap is I can’t eat it anymore. Between the flour tortilla and teriyaki sauce, it’s a gluten nightmare. That’s why I wanted to come up with a gluten free variety inspired by it.
Rather than grilling the chicken for this recipe, I wanted to do a different method of cooking. I decided to make poached chicken. Poached chicken is a quick and easy method of cooking chicken, especially for those nervous about under cooking chicken. The main Â goal behind poaching is to gently cook food in a simmering liquid. This is normally done for gentle food such as fish and eggs or food such as chicken that dries out easily. For this recipe, I cook the chicken in a broth that is favored with various aromatics. The act of cooking the chicken is as simple as boiling the stock, adding the chicken, and letting it cook in the warm liquid.
Prep Time: 20 minutes
Cook Time:Â 22 minutes
52 oz chicken stock
2 cloves garlic, crushed
1 lemon, sliced
2 handfuls of black peppercorn
1 handful of dried chopped onion
1 pound chicken breast
half of one green cabbage, shredded
half of one red cabbage, shredded
4 scallions, chopped
2 tbsp olive oil
1 inch of ginger root, freshly grated
1/4 cup white vinegar
3 tbsp gluten free soy sauce
juice of 1 lemon
salt and pepper
gluten free tortillas
2 cups cooked rice
gluten free teriyaki sauce
Add the stock, garlic, lemon, pepper, onion, and bayleaf to a pot. Bring the liquid to a boil, and add the chicken. Bring the poaching liquid back to a boil, and cook for 3 minutes. Remove the pot from the heat and cover. Wait 9 minutes, then flip the chicken and cover again. Wait 9 minutes and then remove the chicken from the poaching liquid.
To make the slaw, add the cabbage and scallions to a large bowl. In a small bowl, mix the remaining of the slaw ingredients together. Pour the dressing over the cabbage mix, and toss until coated.
To assemble the wrap, chop the chicken into bite size pieces. For each wrap you want to make, wrap the tortillas in a damp paper towel and microwave for 10 seconds to soften them.
For each wrap, add several spoonfuls of rice, slaw, and chicken. Drizzle teriyaki sauce over top. Fold the short ends of the tortilla in, and tightly wrap the tortilla into a wrap. Cut in half and serve.