Chicken Marbella Wraps

While we are all aware of celebrity chefs, Chicken Marbella seems to have been a “celebrity recipe” of the 1980’s.  “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso published in 1982 introduced home cooks to a variety of exciting new flavors and techniques. Classic and popular Chicken Marbella combines the brininess of capers and olives with the sweetness of prunes; and while the recipe is decades-old it continues to be delicious.  Whenever I make it, I make enough for there to be leftovers, and I put the leftovers into wraps.

Making wraps is an easy way to enjoy leftover Chicken Marbella. Start by roughly separating the chicken from the wet(ter) ingredients, then shredding the chicken and coarsely chopping the other ingredients.

To assemble the sandwich, place a spinach wrap or tortilla on your work surface. Spread a handful of arugula in a row across the center, stopping short of the edges of the wrap. Place a handful of the chopped prune, olive and caper mixture over the arugula (sandwiching the wet ingredients between the arugula and chicken helps to keep it in the center of the finished wrap). Place a handful of the shredded chicken over the other ingredients. Finally, fold and roll the wrap.

Notes:

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Equipment that I used:

• Plastic Cutting Board: For this recipe, I used a plastic cutting board to separate the leftover chicken from the other ingredients, and then for chopping the chicken.