Photos by Craig T. Kojima and Ken Sakamoto, Star-Bulletin

Gordon Lum, executive chef at Sea Life Park and the
Neal Blaisdell Center, will serve wraps filled with island
produce and a li-hing mui chicken salad.

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Fresh isle produce works
its way into wraps, chow fun

Star-Bulletin

Island-grown fruits and vegetables will be featured in dishes that chefs offer up for sampling at Ag Day Saturday. If you'd like to try them at home, follow this hint: Don't scrimp on the ingredients, and in keeping with the theme, buy local.

Li hing mui
chicken salad wrap

Executive chef Gordon Lum, Sea Life Park/
Neal Blaisdell Center

3 tablespoons seeded, peeled and diced papaya
2 tablespoons diced tomato
1/4 cup diced cucumber
8 ounces boneless/skinless chicken thighs, cut into strips
Nonstick vegetable-oil cooking spray
2 Arturo's spinach tortillas
2 Arturo's tomato tortillas
2 cups mesclun salad mix

Li hing mui dressing:
10 tablespoons li hing mui syrup
5 tablespoons lemon juice
1 tablespoon minced ginger
1 tablespoon salad oil
1/8 teaspoon ground black pepper
1/16 teaspoon salt

Marinate papaya, tomatoes and cucumber in 1 ounce dressing for 45 minutes; drain well.

Marinate chicken in 2 ounces dressing for 1 hour; drain well.

Heat saute pan and spray with nonstick vegetable oil cooking spray. Saute chicken until done; cool.

To assemble wraps: Steam tortillas for 30 seconds until pliable. On each tortilla, place 1 ounce mesclun salad mix, drizzle with 3 tablespoons papaya mixture, and arrange 3/4 ounce chicken on top. Roll tortilla tight.

To prepare li hing mui dressing: Combine li hing mui syrup, lemon juice and minced ginger. Slowly whisk in salad oil. Stir in pepper and salt. Makes 1 cup dressing.

Makes 4 servings:

Approximate nutritional analysis per serving: 400 calories, 9 grams total fat, 2.5 grams saturated fat, 45 milligrams cholesterol, at least 700 milligrams sodium. Per 2 tablespoons dressing only: 60 calories, 1 gram total fat, no saturated fat, no cholesterol, at least 160 milligrams sodium.*

Lahaina sunset wrap

Mark Ellman, chef/restaurateur,
Avalon Restaurant and Maui Tacos

1 regular or flavored tortilla
10 leaves fresh spinach
3 ounces cooked rice (3/8 cup)
2 ounces chicken
1/3 cup mango pesto (see recipe below)

On tortilla, arrange all remaining ingredients. Makes 1 wrap.

Approximate nutritional analysis per serving: 510 calories, 7 grams total fat, 2 grams saturated fat, 50 milligrams cholesterol, 630 milligrams sodium.*

Mango tropical pesto

1-1/2 pounds diced mango
2 tomatoes, diced
1 onion, diced
1/2 bunch cilantro, chopped
1 fresh jalapeno chile, minced
juice of 1 lime
1-1/2 teaspoons pesto sauce
1/8 teaspoon salt or to taste

Combine all ingredients and chill. Makes 16 servings, 1/3 cup each.

Approximate nutritional analysis per 4-tablespoon serving: 30 calories, no fat, no cholesterol, 20 milligrams sodium.*

Ikaika's chow fun

From "Eating Well in Hawai'i" by Alfred and
Patricia Salvador and Joannie Dobbs

1/2 pound skinless, boneless chicken breast
1 teaspoon reduced-sodium soy sauce plus 1/2 cup
1/2 teaspoon garlic powder
1 teaspoon grated ginger
2 cloves garlic, minced
1 teaspoon sesame seed oil
6 cups frozen chop suey vegetables
2 cups julienned cabbage
1 cup sliced mushrooms
1/2 cup julienned char siu
4 cups refrigerated chow fun noodles
1/2 cup Yoshida's gourmet sauce
2 teaspoons hot chile paste
1/2 cup reduced-sodium soy sauce
2 tablespoons katsu sauce

Cut chicken into strips.

In a wok, combine 1 teaspoon soy sauce, garlic powder and ginger. Add chicken. Heat wok over medium high and stir-fry chicken for 3 to 5 minutes. Add garlic, sesame seed oil and chop suey vegetables. Stir-fry for 2 minutes.

Add all remaining vegetables, char siu and noodles. Stir-fry for 5 minutes.

Add gourmet sauce, chile paste, 1/2 cup soy sauce and katsu sauce to noodles. Toss gently. Serve immediately.

Approximate nutritional analysis per serving: 250 calories, 2.5 grams total fat, no saturated fat, 35 milligrams cholesterol, 1,410 milligrams sodium.*