Chef Chris Mortenson
St. Helena, Calif.
In place of the usual tortillas or flatbreads, chef Mortenson thinly slices jicama to enclose the filling in these wraps and create a low-carb snack. Mangoes and a zesty chili-citrus sauce add a tropical twist to the recipe.
8 oz. guajillo chili paste
2 oz. cider vinegar
1 3/4 oz. chipotles in adobo
3 tbsp. grapefruit juice
1 tsp. grated grapefruit zest
3 cilantro stems
3/4 tsp. ground oregano
1/2 bay leaf
1/2 clove garlic
3/4 tsp. ground black pepper
1 large jicama, peeled, sliced 1/16-in. thick
1 fresh mango, peeled, seeded, cut into 12 long wedges
Garnish options: Sea salt, Aleppo chili powder, micro cilantro, crumbled cotija cheese
1. For pastor sauce: In food processor, combine all ingredients and process until pureed. Cover and refrigerate for up to 6 days.
2. For wraps: Blanch jicama slices in boiling water until very flexible, about 10 seconds. Quickly plunge into ice water to cool; remove from water and pat dry.
3. To assemble, lay jicama slices on work surface and brush with pastor sauce. Place one mango wedge on bottom third of each slice and roll up. Repeat; top with choice of garnishes. Assembled wraps can be held refrigerated up to 1 hour before service.
Photo courtesy of the National Mango Board