Warm Grilled Chicken with a Cool Red Cabbage Salad is a one-bite appetizer perfect for any party or outdoors! All possible flavors are intertwined in the snack: sweet sourness, bitterness, saltiness.
These rolls were made by BBQ chef Andreas Rummel at the "Master Class" seminar-tasting.
The portion will be enough for 12 people.
Ingredients
2 chicken breasts
2 tortillas, 30 cm
Black sesame seeds
Sauce:
4 years sh. Teriyaki sauce
A little ginger root
1 lime (juice and grated rind)
2-3 years sh. wasabi
1 year sh. miso (classic soybean paste)
2 v. sh. mayonnaise
Salad:
1 red cabbage
1 year sh. salt
1 year sh. brown sugar
1 year sh. lime juice
1 year sh. sweet chili sauce
How to cook
- First of all, sprinkle the chicken breast with fine salt on both sides. Then, with the lid closed, grill the chicken in indirect heat at 180 °C until nicely browned - it will take about 20 minutes.
- While the chicken is cooking, finely grate the red cabbage. It is recommended to wear a glove - otherwise the red cabbage will stain your fingers. Place the grated cabbage in a bowl, sprinkle with salt and brown sugar, and knead the mass with your hand. The salt and sugar will draw out excess water, which will soften the cabbage. Leave the mixture for 10 minutes.
- Sauce turn. Mix Teriyaki sauce, add grated ginger root, wasabi, miso paste, squeeze lime juice. Finally, add mayonnaise to the mixture to give the sauce a creamy texture.
- When you have prepared the sauce, turn the chicken breast over and let it cook for another 15 minutes.
- Then back to the coleslaw. Grate the lime peel into the salad mixture, then slice the lime and squeeze in the juice. Add the sweet chili sauce as well.
- When the chicken is cooked and cooled, shred it with a fork or your fingers. Mix the shredded chicken with the sauce.
- Take a tortilla, add the salad mixture and, pressing down slightly, roll once. Next to the rolled part of the tortilla, place a similar amount of chicken and press firmly to wrap the rest of the tortilla.
- Place the roll on the grill with the tortilla end down and grill until browned.
- Spread the toasted tortilla thinly with mayonnaise - a silicone brush is perfect for this. Finally, sprinkle with sesame seeds and cut.
Delicious one-bite snacks!
You can also see how the rolls are made by Andreas Rummel himself. Don't forget to turn on the Lithuanian subtitles!
