Tailgating Menu Idea

Kick-off football season with this yummy Zesty Chicken Wrap recipe...Woo hoo! I do love college football. Anyway, I was searching for something to make for this upcoming weekend's tailgating party when I found this great recipe for Zesty Chicken Wrap on the Better Homes and Gardens website.

The Play by Play: This unbeatable meal lineup includes tortillas filled with lime-marinated chicken tenders and homemade tomato-mango salsa.

The first and most important part of planning a tailgate is the preparation. So consider starting with a list of all the items that you’ll need. Click here for a comprehensive list of all the items that will make your tailgate party a true s-u-c-c-e-s-s.

Pre-Game: For the freshest wrap, pack chicken, salsa, and mayonnaise separately in airtight containers.

Game Day: Bring prepared ingredients in insulated carrier with ice packs. Assemble wraps on site when you're ready to eat.

Ingredients:

2-1/2 lb. skinless, boneless chicken breast tenders
1 recipe Lime Vinaigrette, below
4 plum tomatoes, coarsely chopped
1 cup fresh corn kernels or frozen corn
1 cup peeled, coarsely chopped jicama
3/4 cup peeled, chopped mango (1 mango)
1/2 cup chopped red onion
2 Tbsp. snipped fresh mint
2 to 3 Tbsp. canola oil
8 10- to 11-inch flour tortillas
1/3 cup bottled lime-flavored mayonnaise
Mint Leaves

Directions:
1. Divide chicken tenders between two self-sealing plastic bags set in shallow dish. Reserve 1/4 cup Lime Vinaigrette. Pour all remaining vinaigrette over chicken, dividing evenly between bags; seal bags. Marinate in refrigerator 2 to 4 hours, turning bags occasionally.

2. Meanwhile, in large self-sealing plastic bag or covered storage container combine reserved 1/4 cup vinaigrette, tomatoes, corn, jicama, mango, red onion and mint. Cover; chill 2 to 4 hours.

3. Drain chicken, discarding vinaigrette. In large skillet, cook chicken, uncovered, about 1/3 at a time, in hot oil over medium heat, 6 to 8 minutes until chicken is no longer pink. Remove from skillet, let stand until cool enough to handle. Halve pieces lengthwise. Transfer to covered container; refrigerate up to 24 hours or until ready to serve.

4. Spread tortillas lightly with mayonnaise. Divide chicken evenly among tortillas. Remove salsa mixture with slotted spoon and place atop chicken. Top with mint leaves; roll up to serve. Makes 8 wraps.

5. Lime Vinaigrette: In a medium bowl combine 1 tablespoon shredded lime peel, 1 cup lime juice, 3 tablespoons canola oil, 2 teaspoons ground cumin, and 1/4 teaspoon salt.

Photo by Colleen Duffley