A true favourite
Chicken wraps are probably one of our favourite mid-week dinners. We actually call them fajitas but they’re wrapped more like a burrito. I figured we’d be safe calling them a wrap for this page. Spicy chunks of pan fried chicken, bell peppers, onion, salsa, mozzarella and cheddar cheese. This is all wrapped in a flour tortilla. They taste as good as they sound.
Make them ahead.
Do you want to know one of the best things about this recipe? You can make them ahead of time. Simply cook off the chicken and put a tray together earlier in the day or even the day before. When you’re ready, stuff them in oven and bake for 20 minutes. It’s as easy as that. Dinner is ready.
Leftovers
And here it is again, if you’ve got leftover chicken, by all means add it to the mix. It can also be one of those veggie crisper cleansing rituals before shopping day. And on the off chance you have any chicken wraps left, you can freeze them for about 6 months. They’re really good for lunch if you’re brown baggin’ it. As long as you have a microwave oven available.
Chicken Wraps
Ingredients
- 1 lb skinless boneless chicken breast
- 1 tbsp vegetable oil
- 2 stalks Celery chopped
- 1/2 cup Red onion chopped
- 3/4 cup Red pepper chopped
- 3/4 cup Green pepper chopped
- 1 Jalapeño finely chopped
- 3 Green onions chopped
- 1 medium Tomato chopped
- 1 avocado (optional)
- 1 clove Garlic Minced & divided
- 1 pinch Cayenne
- fresh parsley or cilantro
- 1 tsp cumin
- 1 tsp chilli powder
- Salt & pepper to taste
- 1 Cup cheddar grated
- 1 Cup mozzarella grated
- 1 cup medium salsa
- sour cream or plain yogurt (optional)
- 8 10 inch tortilla shells
Instructions
- Add 1 tbsp of vegetable oil to a large saucepan. Add 1/2 tsp cumin, 1/2 tsp of chilli powder, pinch of cayenne pepper, and stir.
- Cut the chicken into 1/2″ cubes. Meanwhile, heat the saucepan.
- Stirring constantly, cook the chicken in the spice mixture for approximately 10 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add 1/2 tsp cumin, 1/2 tsp chilli powder, a pinch of cayenne, salt and pepper to taste.
- Heat the oil an add all the vegetables except the tomatoes and green onions. Add the garlic and cook the vegetables until al dente. Turn the heat off and stir in parsley and green onion and olives (if using).
- Return the chicken to the pan and mix well. Allow to cool slightly.
- Lay the tortilla shells out flat on the counter. Divide the mixture equally among your shells. Lay the mixture lengthways, but off centre on each shell leave approx. 1½ inch gap to the edge of the shell.
- Add 2 tbsp of salsa to the mixture on each tortilla shell.
- Top off the mixture on each tortilla shell with grated cheese. Mix the grated cheddar and mozzarella together. Hold a bit of the grated cheese back for garnish.
- Rotate the wrap so the mixture is lengthways and close to you. Fold the bottom of the tortilla over the mixture. Fold and hold left side, fold the right side and roll the shell over the longer flap. Leave the seam side down, the weight of the wrap will hold it together. Continue with the remaining shells.
- Place wraps in an appropriate baking dish, sprinkle with grated cheddar and bake at 350℉ in a preheated oven for 20 minutes.
Notes
An easy meal that will always bring a smile.
Whether you eat these as a hand food or a knife and forker, they will always bring a smile. Good food usually does! If you want something on the side, brown beans are nice. A quality sour cream or greek yogurt also adds a nice touch.
