Emeril's Kicked-Up Sandwiches by Emeril Lagasse

Author:Emeril Lagasse
Language: eng
Format: epub, azw3
Publisher: HarperCollins
Published: 2011-01-09T16:00:00+00:00

CHOPPED SALAD WRAP WITH PAN-ROASTED CHICKEN, ROQUEFORT, AND BACON

6 wraps

Chopped salads were created to be eaten easily with only a fork. Tidy it up this way in a tortilla and you can even eat it without! It’s chopped, dressed, and wrapped. These sandwiches are made extra delicious with the homemade ranch dressing spread and the creamiest blue cheese you can find.

1 pound boneless, skinless chicken breasts (or skip step 1 and use leftover cooked chicken, turkey, or ham)

1½ teaspoons Emeril’s Original Essence or Creole Seasoning

3 tablespoons olive oil or vegetable oil

½ teaspoon Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons chopped fresh parsley leaves

2 tablespoons minced green onion

1 teaspoon minced garlic

½ cup plus 2 tablespoons sour cream

1 teaspoon salt

½ teaspoon freshly ground black pepper

1½ cups chopped iceberg lettuce

1½ cups chopped radicchio

½ cup chopped cucumber

½ cup grated carrot

½ cup halved cherry tomatoes

8 ounces applewood-smoked bacon, chopped and cooked until crisp

2 hard-boiled eggs, chopped

1 avocado, peeled, pitted, and chopped

4 ounces Roquefort, Gorgonzola dolce, or your favorite blue cheese

¼ teaspoon crushed red pepper

Six 10-inch flour tortillas

1. Preheat the oven to 400°F.

2. Season the chicken all over with the Essence. Heat 1 tablespoon of the oil in an ovenproof skillet over high heat, add the chicken, and cook for 2 minutes per side. Then transfer the skillet to the oven and cook for 8 minutes longer, until the chicken is just cooked through and the thickest part registers 165°F on an instant-read thermometer. Set the chicken aside to cool. When it is cool enough to handle, chop the chicken and refrigerate it until ready to use.

3. Combine the mustard and vinegar in a small bowl. Whisk in the remaining 2 tablespoons oil. Set the vinaigrette aside.

4. In a medium bowl, combine the parsley, green onion, garlic, sour cream, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Refrigerate until ready to use.

5. In a large bowl, combine the iceberg lettuce, radicchio, cucumber, carrot, tomatoes, bacon, eggs, and avocado. Break up the cheese into small pieces and add them to the bowl. Add the chopped chicken, and season with the remaining ½ teaspoon salt, the remaining ¼ teaspoon black pepper, and the crushed red pepper. Using a large spoon, gently combine all the ingredients. Give the reserved vinaigrette a quick whisk, add it to the bowl, and toss to combine.

6. Heat a large skillet over medium-high heat. Add a tortilla and cook on both sides until lightly browned, about 1 minute. Remove the tortilla from the pan and repeat with the remaining tortillas.

7. To assemble: Spoon a generous tablespoon of the sour cream mixture in a line across the center of a warmed tortilla. Measure a generous cup of the salad, and spoon it in a line on top of the sour cream. Working from left to right (or if you prefer, right to left), fold one side of the tortilla over the mixture by about an inch, and hold it in place with your hand. With your other hand, roll the tortilla away from you, fitting it tightly around the mixture.

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