You can turn chicken inasal into a wrap!
Chicken Inasal Rolls
You can turn chicken inasal into a wrap!
Ingredients
Chicken Inasal Rolls
- 1 Cup cane vinegar
- 1/3 Cup brown sugar
- 2 teaspoons Salt
- 1/4 Cup red onion chopped
- 2 tablespoons ginger chopped
- 2 tablespoons Garlic chopped
- 1 1/2 tablespoons calamansi concentrate
- 500 Grams Chicken use boneless chicken breast with skin on
- 3/4 Cup lechon sauce
- 1 85-gram can liver spread
- 1 tablespoon Garlic chopped
- 1/2 teaspoon Pepper
- Achuete Oil (annatto oil) for basting
- 8 Flour tortillas warmed
- 1 medium Cucumber sliced into 3-inch sticks
- 1 stalk Leeks chopped
Instructions
- Make the marinade: Combine all ingredients in a blender. Process until smooth.
- Pour marinade over chicken. Cover and marinate in the refrigerator for 3 hours. Â
- Make the sauce: place all ingredients in a blender. Process until smooth. set aside.
- Preheat a charcoal grill. Drain chicken from marinade. Grill chicken until cooked through, about 10 to 12 minutes per side, while basting once in a while with atsuete oil. Remove from grill and slice into 3-inch strips. Â
- To assemble, place 2 to 3 strips of chicken on a tortilla. Top with 2 cucumber sticks and some leeks. Drizzle with prepared sauce. Fold sides and roll to wrap the filling. Serve with extra sauce on the side.
TIP: To make atsuete oil, heat 1/3 cup vegetable oil in a small frying pan until very hot. Turn off heat and add 1 tablespoon atsuete seeds. Let sit until oil turns orange. Strain seeds and let oil cool.Â
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