Mojo Chicken Wraps

Tried making mojo chicken, super happy with the chicken marinade, the sear wasnt great on a stainless pan but worked well in nonstick. Made a cilatntro lime rice and reduced gravy from the marinade, then tossed cabbage with oil salt and vinegar. Wrapped in a lavash wrap.

By Michael Coffin

Ingredients

• 1 cup orange juice
• 1 tbsp butter
• 2 tbsp lemon juice
• 5 Tbsp lime juice
• Avocado
• Black pepper
• Boneless, skinless chicken thighs
• Cumin
• Dried chiles
• Fresh Cilantro
• Fresh Garlic
• Olive oil
• Onion
• Oregano
• Red Cabbage
• Rice
• Salt
• White wine vinegar

Instructions

1. Add 3 tbsp of lime juice, 3 tbsp of lemon juice, 3 tbsp of olive oil, 1 cup of orange juice, 1.5 tsp salt, 1 tsp black pepper, 2-3 tsp oregano, 5 minced garlic cloves, 3-4 tbsp oregano, 1-2 tsp cumin, 1/8 a yellow onion chopped. Mix well in a big bowl, add 1 lb of chicken thighs and mix well massaging the meat.
2. Let chicken marinade in the fridge for at least 2 hours, maximum 8 hours.
3. 30 minutes before you take out chicken, cook 1 cup of rice in a rice cooker. once cooked, add 1 tbsp of butter, 2-4 tbsp of lime juice, 1-2 tsp salt, 3 cilantro minced. Mix well. I also added green onion but not required.
4. Take chicken out and pat dry and sear on a hot pan with oil until 165 internal with good crust.
5. In a saucepan put leftover marinade and simmer for 20 minutes. strain the contents keeping the liquid. add the liquid back to low heat and add 1 tsp chicken bullion, splash of soy sauce, and 1 tbsp butter.
6. Slice cabbage thinly and combine with a splash of vinegar and oil and a pinch of salt.
7. On a flatbread add a thin layer of rice, sliced chicken, a drizzle of gravy, the cabbage, and sliced avocado. wrap tightly and enjoy.