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Originally published Tuesday, April 29, 2014 at 6:04 AM

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Recipe: Minted Lemon and Olive Chicken Wraps


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Serves 8

2 tablespoons olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

2 tablespoons chopped capers

½ cup oil-cured black olives, pitted and chopped

Pinch red pepper flakes

1 tablespoon coriander seeds, crushed

Zest and juice of 2 lemons

2½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks

1 tablespoon honey

¼ cup chopped fresh mint

Salt and ground black pepper

8 pita breads or baguette sections, to serve

1 cup fresh ricotta cheese

1 cup sliced seedless cucumber

1. In a large sauté pan over medium-high, heat the oil. Add the onion, garlic, capers, olive and red pepper flakes, then sauté for six to eight minutes, or until the onion is tender and starting to brown. Add the coriander, lemon zest and juice, and the chicken. Cook, stirring often, until the chicken is cooked through, eight to 10 minutes.

2. Stir in the honey and mint, then season with salt and pepper. To serve, spoon some of the chicken mixture onto each pita bread or section of baguette, then top with ricotta and cucumber slices.

— Alison Ladman, The Associated Press



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