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1. Prepare the Chicken:
Mix the spices: In a large bowl, combine 3 tablespoons of oil with salt, black pepper, paprika, red chili flakes (if using), cumin, and oregano. This will create the seasoning mixture that gives the chicken its spicy, flavorful kick.
Marinate the chicken: Add the chicken thighs or breasts, cut into bite-sized pieces, to the bowl with the spice mixture. Toss the chicken well until all pieces are evenly coated with the seasoning. Let it sit for 5 minutes while you prepare the other ingredients.
2. Cook the Chicken:
Heat the pan: Place a large pan over high heat and let it warm up for about 2 minutes. Once the pan is hot, add the marinated chicken pieces. Spread them evenly across the pan to ensure even cooking.
Cook the chicken: Cook the chicken for 6-8 minutes, stirring occasionally to prevent burning. Make sure the chicken is fully cooked, with no pink remaining in the center of the pieces. When done, turn off the heat and set the chicken aside.
3. Prepare the Vegetables:
Chop the lettuce and cabbage: While the chicken is cooking, chop the lettuce and cabbage into small, thin strips. These vegetables will add crunch and freshness to the wraps.
Shred the cheese: Choose your favorite type of cheese (cheddar, mozzarella, or a Mexican blend work well) and shred it if it’s not pre-shredded.
4. Assemble the Tortilla Wraps:
Spread the mayonnaise: Take one tortilla wrap and spread 1 tablespoon of mayonnaise evenly over the surface. This adds a creamy texture to the wrap and helps hold the ingredients together.
Add the fillings: Layer a few tablespoons of the cooked chicken chunks on top of the mayonnaise. Then, add a handful of the chopped lettuce, cabbage, and shredded cheese. You can adjust the quantities based on your preference.
Wrap the tortilla: Fold the sides of the tortilla inward, then roll it up tightly from one end to the other, ensuring the fillings stay inside. Repeat this process with the remaining tortillas and fillings.
5. Heat the Wraps:
Toast the wraps: Heat a large pan over medium heat. Place each wrapped tortilla seam-side down on the pan and cook for 1-2 minutes per side, until the tortilla is golden and crispy. This step gives the wraps a nice, crunchy exterior and helps melt the cheese inside.
Serve immediately: Once the wraps are golden and crispy on all sides, remove them from the pan and serve hot.
Cooking Tips:
Customizing the spice level: If you prefer less heat, reduce or omit the red chili flakes. For those who love spicy food, feel free to add more chili flakes or even some hot sauce when assembling the wrap.
Tortilla options: You can use regular flour tortillas or try whole wheat, gluten-free, or low-carb tortillas depending on your dietary preferences.
Vegetable variations: Feel free to add other vegetables like tomatoes, cucumbers, or bell peppers for extra flavor and crunch.
Cheese options: Any type of cheese works well in this recipe, but for a more flavorful wrap, try sharp cheddar or pepper jack cheese.
Meal prep: You can cook the chicken in advance and store it in the fridge for up to 3 days. When you’re ready to assemble the wraps, just heat up the chicken and proceed with the recipe.
Storage:
Refrigerate: If you have leftover wraps, wrap them individually in foil or plastic wrap and store them in the refrigerator for up to 3 days. Reheat them in a pan or microwave before serving.
Freeze: You can also freeze the chicken wraps. Wrap them tightly in foil or plastic wrap and place them in a freezer-safe bag. They will keep for up to 1 month in the freezer. To reheat, thaw them in the fridge overnight and then heat them in a pan.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 24g
Fat: 18g
Carbohydrates: 22g
Fiber: 4g
Sugar: 3g
Sodium: 500mg
FAQs:
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