Chop onion and celery using Food Chopper. Add 2 tbsp (30 mL) each to (2-cup/500-mL) Prep Bowl; set aside. Add remaining onion and celery to Classic Batter Bowl. Cut carrot into julienne strips using Julienne Peeler. Cut strips into 1-in. (2.5-cm) pieces using Chef’s Knife; add to batter bowl. Add ketchup, 2 tsp (10 mL) of the rub and chicken; mix until incorporated using Mix ‘N Chunk.
Stack tortillas on flat side of Large Grooved Cutting Board. Using Chef’s Knife, cut off rounded edges of tortillas to form large squares. Then, cut tortilla stack in half horizontally to form six rectangular pieces total. Arrange all six pieces on Cutting Board in two columns with long sides facing you.
Heat Grill Pan over medium heat 3-5 minutes. Using Small Scoop, place two level scoops of chicken mixture along the long side of each tortilla; gently spread out mixture along the long side. Roll tortillas up tightly and form into a cigar (cylinder) shape.
Spray pan with oil using Kitchen Spritzer. Place tortillas seam-side down, parallel to the ridges in pan. Cook 2½-3 minutes per side or until grill marks appear.
Meanwhile, for sauce, add remaining 1/4 tsp (1 mL) rub, sugar and mayonnaise to onion and celery in prep bowl; mix well.
U.S. Nutrients per serving: (1 appetizer): Calories 45, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 6 g, Fiber 0 g, Protein 2 g
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