In The New Classics cookbook is a variety of recipes, some of which you’ll find on Martha’s website, including the one I’m going to show you today.  I’ve copied quite a few recipes that I hope to share with you, actually!

Today’s recipe from The New Classics cookbook is chicken wraps with mango, basil and mint.  This one was the first recipe that stood out at me while skimming the book.  It sounded very interesting, and on top of that I just love wrap sandwiches!

These are quite easy to make, and while doing so you’ll find that these wraps have an intriguing combinations of flavors.  The chicken is baked in a rub that includes garlic, shallot, fresh basil, salt, pepper and cinnamon.  Yes, that was cinnamon!  It works though, this chicken tastes amazing.

To accompany the chicken, you’ll be making a mango dressing.  This includes mango, of course, but also more shallot, lime juice and cayenne pepper.

Assembly is easy.  Spread the mango dressing on the bread, layer with chicken, mango slices and a few leaves of basil and mint.   Wrap and enjoy!  I preferred this cold, but they most definitely can be eaten while warm.

Okay, my main problem with these is that there isn’t enough filling.  I followed the recipe exactly, but ended up with having to use just two slices of chicken, two slices of mango, and only about a tablespoon of mango dressing per wrap.  If I were to make these again, I would definitely be using more, and bigger mangos and more chicken so I could fill the wraps more.

Chicken Wraps With Mango, Basil, and Mint
Adapted from Martha Stewart Living Cookbook: The New Classics
Recipe also available on marthastewart.com
Makes 4 wraps

Ingredients:
For The Chicken
1 garlic clove
1/2 shallot
1/4 cup loosely packed fresh basil leaves
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cinnamon
Freshly ground pepper
2 boneless, skinless chicken breast halves (about 12 ounces total)

For The Dressing
1/2 shallot
1/2 mango, peeled and cut into 2-inch pieces
2 teaspoons fresh lime juice
Pinch of cayenne pepper

Assembly
4 lavash breads (3 1/2 ounces each)
1/2 mango, peeled and cut into 1/2-inch-thick spears
8 fresh basil leaves
8 fresh mint leaves

Method
Preheat oven to 375 degrees. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.

Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.

Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.

While in France I did find some, and purchased it to bring home.  The funny thing is, after I tasted it, I didn’t like it!  I also thought it was strange to put chocolate on bread.  So I don’t think I even finished the small jar of it that I had brought home.

Years later, and I do mean years later, after I moved to Australia, I noticed that Nutella was plentiful in all the grocery stores.  I decided to try it again, because it sure did look nice, so maybe my tastes had changed over the years.  Luckily for my tastebuds, I loved it!  Unlucky for my waistline, however!  Nutella has nearly been a staple in our household since then.

I’ve tried plenty of my own Nutella creations in the past, including my popular peanut butter and Nutella swirl cookies, and Nutella-coffee frosting.

This is my second year submitting to World Nutella Day; this year I made a variation of the fried peanut butter and banana sandwich.

It’s a fried Nutella and banana sandwich with a cinnamon-sugar crust.  This has already had mixed reactions.  Some love the idea, some hate the idea and think it’s disgusting.  Someone even suggested that instead of frying the bread, to toast it in the toaster.

If I’m going to eat a banana with Nutella, I usually just spread a layer of Nutella on a naked banana, slice it into rounds, then eat it.  I’ve even eaten a plain un-fried Nutella and banana sandwich.  But, as I thought with the fried peanut butter and banana sandwich, the extra step of frying it brings a new depth to the taste.

Now, I wouldn’t go and make one of these sandwiches every day, but it does make a nice treat once in a while!

The recipe is below, but please note that I just estimated the amounts of what I used.  This is a recipe where you can use however much (or less) of anything that you like!

Nutella & Banana Sandwich With Cinnamon-Sugar Crust
serves 1

Ingredients
2 slices wholemeal bread, or bread of your choice
Approximately 1/2 teaspoon butter
Cinnamon-sugar, you can buy this at the store or make it yourself
1 ripe banana
Approximately 1 tablespoon Nutella, or similar

Directions
Heat a skillet over low-medium heat.  Meanwhile,  spread a thin layer of butter on one side of each slice of bread.  Sprinkle a good amount of cinnamon-sugar on the buttered side of each slice.

Slice the banana into enough rounds so that you can layer the unbuttered side of one slice of bread with the rounds.  Spread Nutella on the unbuttered side of the other slice of bread.

Carefully place the bread with the bananas, buttered side down, into the skillet.  Immediately place the other slice of bread, Nutella side down, right on top of the bananas.

Fry until golden brown, then flip the sandwich over and fry until golden brown.  Keep your eye on it, it can burn easily!

Let cool, slice diagonally if you like, and enjoy!

So what are you waiting for? Go celebrate World Nutella Day!

See Ms Adventures In Italy, Bleeding Espresso and World Nutella Day for more information.

I’ve had peanut butter and banana together before, and in a regular unfried sandwich as well.  But it tasted quite different fried and warm.  I can’t say it’ll be a regularly made sandwich in our house, but at least I’ve finally tried it!