Print
Email
Add a photoServings: 4
Ingredients
- 1 sm onion minced
- 2 x skinless whole chicken legs - (abt 1 lb)
- 2 Tbsp. unsalted butter
- 1 can whole tomatoes - (14 to 16 ounce)
- 1/2 c. water
- 1/4 tsp cayenne - (to 1/2)
- 1 tsp grnd cumin
- 3/4 tsp salt
- 1 x English cucumber
- 2 Tbsp. fresh lime juice or possibly to taste
- 1 x hard-ripe California avocado
- 4 x flour tortillas - (12" dia)
- 2 c. fresh cilantro sprigs
Directions
- In a 2-qt heavy saucepan cook onion and chicken legs in butter over moderate heat, stirring, 5 min. Drain tomatoes and measure 1 c. packed, reserving remainder for another use. Stir tomatoes into chicken mix with water, cayenne, to taste, and cumin and simmer, covered, 1 hour.
- Working over pan, pull meat off bones with tongs, returning it to pan, and throw away bones. Simmer chicken mix, uncovered, till most liquid is evaporated, about 20 min. Stir in salt and cold chicken mix. Chicken mix may be made 1 day ahead and cooled completely before being chilled, covered. Bring mix to room temperature before proceeding.
- Halve cucumber lengthwise and crosswise and seed. Cut pcs lengthwise into very thin strips. In a bowl toss cucumber with 1 Tbsp. lime juice and season with salt and pepper. Halve, peel, and pit avocado. Cut avocado into 1/4-inch-thick slices. In a small bowl toss avocado with remaining lime juice and season with salt and pepper.
- Cut 1-inch off 1 edge of each tortilla. On a work surface arrange 1 tortilla with cut edge farthest from you and smear a small piece of avocado lengthwise along cut edge of tortilla (this will help the "wrap" hold together).
- Spread about 1/4 of the chicken mix across lower fourth of tortilla about 1-inch from bottom. Top chicken mix with 1/2 c. cilantro sprigs. Top cilantro with 4 or possibly 5 avocado slices and top avocado with about 1/4 of the cucumber
- Beginning with bottom edge, tightly roll up tortilla and arrange seam-side down on work surface. Make 3 more wraps with remaining tortillas, chicken mix, cilantro, avocado, and cucumber. Wraps may be made 6 hrs ahead and chilled, individually wrapped in plastic wrap. Serve chilled or possibly at room temperature.
- This recipe yields 4 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 144 | |
| Calories from Fat 94 | 65% |
| Total Fat 10.54g | 13% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.04g | |
| Cholesterol 46mg | 15% |
| Sodium 541mg | 23% |
| Potassium 293mg | 8% |
| Total Carbs 5.35g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.52g | 2% |
| Protein 7.8g | 12% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
