Reggae Roll Recipes

REGGAE WRAPS

Steps:

• Mix sauce ingredients together and refrigerate.
• In a non stick skillet over moderate heat warm each flat bread on both sides until warm and soft. Remove from pan, cover with foil and place under a kitchen towel to keep warm.
• Pound chicken breasts a little to flatten and create a more uniform thickness.
• Mix ginger, paprika and garlic powder together, adding salt, pepper and cayenne to taste. Drizzle a little olive oil on the breasts and rub with the spice mixture. If you like spicier food feel free to increase the amounts of seasonings to meet your taste.
• Grill whole chicken breast over medium heat until juices run clear and then slice into strips.
• ~OR~ slice each breast into strips and saute until browned and thoroughly cooked. Add a little oil if needed to prevent sticking. Remove chicken from pan or push to the sides, away from hottest part of pan.
• Add onions and bell peppers to pan and cook just until crisp tender or cooked to your liking.
• To serve:.
• Spread cream sauce on a warm flat bread. Add chicken strips, peppers, onions and tomato.
• Top with additional cream sauce, more salt, pepper or spices IF DESIRED. A squirt of fresh lime is also very tasty and refreshing. Customize it to your liking.
• Fold in half like a taco or roll up like a burrito or a wrap.

REGGAE ROLL

Steps:

• Make the chutney: toss the bananas, raisins, lime juice, ginger, jalapeno, and allspice together in a bowl just until combined.
• Assemble: With the short ends facing you, spread each lavash with half of the peanut butter, leaving a 1-inch border.
• Sprinkle with the peanuts and banana mixture.
• Top with lettuce and roll-up.
• Cut in half on the bias.

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.