What a treat these were during our recent visit to Newman’s Own in Westport, CT. If you’re not a fan of wasabi in the salsa, feel free to skip it.
• ON-DEMAND: Listen to Faith and the gang describe these fajitas (chef Michel Nischan of Wholesome Wave made them for us!) on The Faith Middleton Food Schmooze®. •
Recipe and photo courtesy of Newman’s Own
Ingredients
For the chicken
For the cucumber salsa
- 1/4 - 1/2 teaspoon wasabi powder or to taste
- 1/2 cup thawed and blanched edamame
- 1-1/2 cup unpeeled diced English cucumbers
- 1/4 cup diced sweet onions such as Vidalia or Maui
- 1/4 cup diced red bell pepper
- 1/4 cup chopped cilantro
- 4 large flour tortillas, heated, kept warm
- sour cream
- chopped cilantro
Servings: people
Instructions
- Combine chicken and 2/3 cup dressing in large plastic bag. Refrigerate at least one hour, turning several times.
- Meanwhile, blanch edamame in small container of boiling water for 1 minute; rinse in ice water and then drain well. Combine edamame, cucumbers, onions, peppers and cilantro in bowl.
- Using small bowl, whisk together the reserved 1/3 cup dressing and wasabi powder and pour over salsa ingredients. Adjust seasonings to taste. Cover and chill at least 1 hour so flavors can blend.
- Drain marinade from chicken and place marinade in small pan; heat until boiling about 2 minutes and use for basting chicken.
- Place chicken on oiled grill rack and grill over medium heat for about 10-12 minutes or until juices run clear, basting with marinade. When done, place on chopping board, let rest and then slice chicken diagonally into strips.
- Divide chicken among tortillas. Using slotted spoon, divide salsa over chicken and dollop each with sour cream. Sprinkle each with cilantro and roll up to encase filling.
