Lunchbreak: Griller wrap with spicy mango vinaigrette from Green Bean

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Chef Mike Watson

Green Bean
734 W. Fullerton Avenue

Griller Wrap

gluten free tortilla
2 oz mixed green lettuce
3 oz chicken breast
1 oz diced pineapple
1 oz blistered tomatoes
1 oz buffalo mozzarella
1 oz diced zucchini
1 oz grilled asparagus
1.5 oz spicy mango vinaigrette

Spicy Mango Vinaigrette

1 oz fresh or frozen Mango chunks
6 oz low calorie chipolata mayo
pinch of kosher salt and white pepper

Blend until smooth.

Blistered Tomatoes

1 pint of grape tomatoes
2oz of extra virgin olive oil
Pinch of kosher salt

Place tomatoes on cookie sheet and cover in oil. Sprinkle salt and pepper over tomatoes. Bake at 375 until tomatoes burst. (Approximately 4-5 minutes). Let cool before adding to the wrap.

Chicken Marinade
Use the oil from blistered tomatoes as marinade over night

Cook chicken at 375 until an internal temperature of 165 is reached in the center of the breast.
Place the gluten free tortilla down and add in:
chicken breast
diced zucchini and asparagus
mix green lettuce
pineapple chunks
mini fresh mozzarella balls
Add 2 tsp of mango vinagrette and serve.

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