These crunchy chicken and apple rolls look like horns but taste so good! From helping keep your teeth clean to deliciously providing soluble fiber, no wonder an apple a day keeps the doctor away.
Unicorn Roll Crispy Chicken Fingers and Apples
Makes 4 rolls
1/2 cup/120 ml bottled sweet Thai
chili sauce, plus more for dipping
8 tablespoons/113 g (1 stick) unsalted butter, melted
1 teaspoon/6.7 g sea salt
1 Granny Smith apple, peeled, cored and cut into 16 thin wedges
1 pound/450 g skinless, boneless chicken breast halves
3 1/2 cups/100 g cornflakes, coarsely crushed
4 gluten-free tortillas (recipe for homemade on page 63 of Stealth Health)
8 tablespoons/120 ml Red Spread (page 156) or Golden Spread (page 162)
1 cup/55 g shredded green leaf lettuce
Preheat oven to 425 degree F/232 degree C. Place one baking rack in the top third of the oven and one in the lower third.
In a small saucepan over low, heat sweet Thai chili sauce until warm, about 3 minutes. Remove from heat and whisk in butter and salt. Set glaze aside in pan.
In a medium bowl, toss apples with 2 tablespoons/30 ml of the glaze. Arrange in a single layer on a greased baking sheet. Set aside.
Butter a 9” x 13” /23 x 33 cm baking dish. Pour cornflakes into a shallow dish. Cut chicken lengthwise into 1/2-inch/ 1.3-cm strips. Dip one chicken strip at a time into remaining butter glaze, then dredge in cornflakes, pressing firmly. Transfer coated strips to buttered baking dish.
Place chicken dish on top oven rack and apples on lower oven rack. Bake until chicken is golden and apples are lightly baked, turning pans around halfway through cooking, about 15 to 20 minutes total. Cool chicken strips and apple wedges in pans to room temperature. Sprinkle with a little additional sea salt.
Place tortillas in oven or toaster to warm for a few minutes just before use. Place one tortilla on work surface and spread about 2 tablespoons/30 ml of Red Spread evenly over tortilla. Scatter lettuce over spread.
Place 2 to 3 chicken strips and 4 apple wedges across lower third of tortilla. Roll bottom edge of tortilla up and around ingredients, grasp tightly and then roll up into a snug roll. Cut on the diagonal. Repeat with remaining ingredients.
Red Spread-Red Bell Pepper Dip
Makes about 2 cups (480 ml)
2 fresh red bell peppers, lightly roasted, seeded and peeled (or 4–5 ounces/117–145 g of jarred, roasted red bell pepper)
16 ounces/900 g cream cheese
5 ounces/140 g feta cheese, crumbled
1 teaspoon/5 ml water
½ teaspoon fresh lemon juice
Sea salt and pepper, to taste
Place all ingredients in a blender or food processor and blend until
smooth. Chill to set before using.
Stealth Health 