February 10th, 2014

Winter Kale, Roasted Chicken and Shitaki Mushroom Wrap

Serves 4

3 Tbsp olive oil
2 chicken breasts sliced ½ inch thick
1 large or 2 small shallots thinly sliced
1 medium leek, white and pale green part only, rinsed and thinly sliced
8 oz of shitaki mushrooms sliced
½ tsp kosher salt
½ tsp freshly ground pepper
1 bunch of kale steamed and coarsely chopped
¼ cup chicken broth
1/3 cup of unsweetened dried cranberries
4 oz goat cheese
4 10 inch wraps

Method:
In a large skillet, heat oil over medium-high heat. Cook chicken untill done and remove. 

 
Add shallot, leek, mushrooms, salt, and pepper. Cook, stirring frequently, until vegetables are soft, about 8 minutes.

Add kale and cook until wilted, about 8 minutes. Add broth and cranberries; boil and scrape any brown bits from the pan’s bottom. Return chicken to the pan.

Remove pan from heat and stir in goat cheese. Divide the chicken among the wraps and enjoy!