Friday, July 31, 2009

Crumb-Coated Baked Chicken Wrap with Citrus Mayonnaise

We purposely made extra Crumb-Coated Baked Chicken so we would have something for lunch today. But what to do with it, we wondered?

So I suggested making wraps. But you can't just throw the chicken and some lettuce in and expect it to be good. That's when we thought about making our own mayonnaise to accompany the wrap.

And since the recipe for the chicken had some heat in it -- chili powder, cayenne and hot sauce -- we decided our mayonnaise would need some citrus for balance. So we took some mayo and added a fair amount of lemon juice, chives, dill, pepper and a pinch of cumin.

I spread the mayo right on top of the chicken. In the background on our plate was the potato salad we made earlier this week.

Melissa found the mayo had just a tad too much lemon, but I thought it was fine. The heat in the chicken coating was a bit subdued from last night, but there was still enough in the pieces I had to balance out the lemon in the mayo. And we added some romaine and small slices of Parmesan to the wrap, too.

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