Chicken Dijon Shish Tawook Wrap

Chicken Dijon Shish Tawook Wrap
24 servings


Ingredients Weights Measures
Garlic Paste
egg whites - 12 each
lemon juice 12 fl oz 1-1/2 cups
garlic cloves - 60 each
vegetable oil 48 fl oz 1-1/2 qt.
Marinade for Chicken
olive oil 36 fl oz 3 cups
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
tomato puree 3 lb. 1-1/2 cups
ground cumin - 1/4 cup
ground cloves - 1 Tbsp.
paprika - 1 Tbsp.
ground cinnamon - 1 Tbsp.
ground allspice - 1 Tbsp.
boneless skinless chicken breasts (5 oz.) 7.5 lb. 24 each
Honey-Dijon Sauce
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
honey 3 oz. 1/2 cup
tomato paste 3 oz. 1/2 cup
naan bread - 24 each
plum tomatoes, each cut into 8 slices 3 lb. 12 each
frozen french fried potatoes, fried to crisp 4.5 lb. 2 qt.


GARLIC Paste: Mix egg white, lemon juice and garlic in blender for 1 to 2 min. or until creamy. With blender running, add oil gradually through feed tube at top of blender.

MARINADE for Chicken: Mix 24 oz. of the Garlic Paste (or 2 oz. for trial recipe), oil, mustard, tomato puree and spices in non-reactive shallow pan. Add chicken; turn to evenly coat both sides of each breast. Cover; refrigerate at least 1 hour or overnight to marinate. Remove chicken from marinade; discard marinade.

HONEY-DIJON Sauce: Whisk all ingredients until well blended; set aside until ready to use.

FOR each serving: Grill 1 chicken breast on medium-high heat 4 to 5 min. on each side or until done (165ºF). Chop chicken into bite-size pieces.

WARM 1 naan bread; spread with about 1/4 cup Garlic Paste. Top with 4 tomato slices, 4 oz. chicken, 3 oz. fries and about 1-1/2 Tbsp. Honey Dijon Sauce. Roll up; cut in half.

Kraft Kitchens Tips

Prepare using GREY POUPON Country Dijon Mustard.
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