Chicken Wrap with Purple Stokes & Goat Cheese

Stoked out on purple stokes!

Purple stokes are from the sweet potato family, and I highly recommend picking some up when you see them. The best place to buy them locally is Grass Roots. These delicious sweet potatoes are high in antioxidants that can help prevent cardiovascular disease and cancer. They also help boost your immune system and can reduce inflammation. Did I mention they also taste delicious? For this recipe the purple stokes are simply roasted and added to a tasty chicken wrap. You can also peel, boil and mash them with milk and butter for a tasty treat to serve alongside grilled fresh fish. Enjoy!

Chicken Wrap with Purple Stokes & Goat Cheese
Makes 4 wraps.Chicken Wrap

  • 4 tortillas (I used spinach)
  • 1 lb small purple stokes
  • 4 ounces crumbled goat cheese
  • 5 ounces of arugula
  • 1 lb boneless chicken breast tenders
  • 1 tbs olive oil
  • 2 tsp madras curry powder
  • 2 tsp garam masala
  • 1 tsp white pepper
  • ½ tsp salt

Cucumber Salsa

  • 2 garlic cloves
  • 1 small shallot
  • 3/4 cup tightly packed flat-leaf parsley leaves
  • 1/3 cup olive oil
  • 1/2 cucumber, minced

Preheat oven to 425⁰. Mix the curry powder, garam masala, salt, and pepper in a small bowl. Pat each chicken tender dry, drizzle with a little olive oil and lightly coat each strip with seasoning mix. Marinate in the fridge until the ready to cook. Scrub the purple stokes, using a sharp knife poke a couple small holes in each one. Place the potatoes on a lightly oiled baking sheet and roast for 40 minutes.

While the potatoes are roasting make the cucumber salsa. Place the garlic, shallots and parsley into a food processor and pulse to chop the shallot and garlic. Slowly add the olive oil a little at a time while pulsing, until smooth. Remove the mixture from the food processor and add in a pinch of salt and the minced cucumber. At this time taste and add more salt and olive as desired. Cover and place in the fridge until ready to use.

Place the chicken on a lightly oiled baking sheet and roast for 20-25 minutes, or until cooked through. Remove the potatoes from the oven and let cool. Once they are cool peel off the skin and slice into quarter inch rounds. Once the chicken is cooked you can assemble the wraps.

To assemble the wrap spread the cucumber salsa on each tortilla, top with arugula, chicken, potatoes then the goat cheese. Wrap it up like a burrito, slice down the middle and enjoy!

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!

 

 

This entry was posted in Poultry.