Chicken Dijon Shish Tawook Wrap

Chicken Dijon Shish Tawook Wrap
24 servings


Ingredients Weights Measures
Garlic Paste
egg whites - -
lemon juice - -
garlic cloves - -
vegetable oil - -
Marinade for Chicken
olive oil - -
GREY POUPON Classic Dijon Mustard - -
tomato puree - -
ground cumin - -
ground cloves - -
paprika - -
ground cinnamon - -
ground allspice - -
boneless skinless chicken breasts (5 oz.) - -
Honey-Dijon Sauce
GREY POUPON Classic Dijon Mustard - -
honey - -
tomato paste - -
naan bread - -
plum tomatoes, each cut into 8 slices - -
frozen french fried potatoes, fried to crisp - -


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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