Tuesday, September 29, 2015

Mexican Miso Pumpkin Chicken Wrap

Mixing culture-specific flavors together is a creative way to experiment in your kitchen.  Pulling together seasonings and ingredients from different cultural dishes gives you access to a whole new range of meals.  When you love certain Italian herbs, try combining them with spicy Mexican ingredients.  Add a little Asian flare to your hearty European dinner by incorporating chili oil and leafy vegetables.  By integrating your favorite flavors from one cultural dish to another, you can avoid eating similar-tasting meals day after day.   

Using my leftover Mexican-style Grilled Chicken Breast (recipe here) and Japanese miso and kabocha squash, I made a quick, healthy, and hearty lunch wrap incorporating both South American and Asian flavors.  Since this recipe uses leftover ingredients, it is easy to make and takes little time. 

Strap on your cooking boots and spatula, and explore the vast adventures in your kitchen.  With this Mexican Miso Pumpkin Chicken Wrap recipe, you'll expand your palate to a whole new food culture today! 

What You'll Need:
  • 1 Mexican-style grilled chicken breast, cubed
  • 1 low carb. tortilla (or any tortilla of your choice)
  • 1/4 cup mashed roasted kabocha pumpkin (roasted buttercup squash or canned pumpkin work as well)
  • 1 tbsp. cheddar cheese
  • A handful spinach
  • 1/4 tsp. cumin
  • 1/4 tsp. chili powder
  • 1 tsp. miso (I use Cold Mountain's Light Yellow Miso)
  • 1/4 water
  • 2 tbsp. water
  • Salt and pepper to taste
  • Non-stick saucepan with lid
  • Frying pan for the tortilla
  • Mixing spoons/spatula

What You'll Do:

1. Whisk the miso into 1/4 cup of water until the miso thoroughly blends with the water.
2. Place the cubed chicken into a saucepan and pour in the miso water.  Set the pan on medium-low heat and cover it with a lid.
3. When the miso water just begins to boil, mix in the mashed pumpkin.  The pumpkin will cause the chicken mixture to thicken, so stir in about 1-2 tbsp. of water just to create more of a "sauce". 
4. Next, add the cumin and chili powder.  Mix everything together.  Sprinkle salt and pepper to taste, and then mix again.  
5. Add the spinach right on top of the chicken and cover the pan with a lid.  Let the spinach wilt - it takes about 30 seconds or so.  At this point, you can begin heating your pan to warm a tortilla (microwaves work, too).  Once the spinach is wilted, add the cheese and combine the spinach and cheese with the chicken until everything is thoroughly mixed together.  Allow the cheese to melt for about a minute.
6. After the cheese has blended into the mixture, remove the pan from the heat.  Spread the miso pumpkin chicken onto a warmed tortilla, fold up, and enjoy warm!

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