Chicken Tortilla Wraps

by Leena Kohli (@leenakohli)

4.8

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From 5 ratings

Prep Time

10min

Cook Time

20min

Total Time

30min

BreakfastLunchSnackMeat

If you're a fan of flavorful wraps, this Chicken Tortilla Wrap recipe will surely tick all the boxes! These wraps are easy to make with a zesty blend of spices, crispy veggies, melty cheese, and jalapenos. Whether you're looking for a filling lunch or snack, these wraps will hit the spot. So roll up your sleeves, and let's get cooking!

Ingredients

10 Servings

600
gm Chicken Mince
10
Tortilla (10”-12”)
1
Yellow Bell pepper
1
Red Bell Pepper
2
Carrots
2
Onions
cup
½ Oil
tbsp
½ Salt
1tsp
Red Chilli Powder
1tsp
Cumin Powder
1tsp
Black Pepper Powder
1tbsp
Coriander Powder
1tbsp
Kashmiri Red Chilli Powder
1cup
Mayonaisse
1cup
Schezwan Sauce
5
Jalapenos (chopped)
2cup
Cheese (grated)
cup
½ tomato sauce

Method

Wash, pat dry and finely slice the capsicums, carrots and onions. Chop the jalapenos and set them aside.
Heat 2 tbsp oil in a heavy-bottomed pan over medium-high heat.
Add salt, red chilli powder, cumin powder, garam masala, coriander powder and kashmiri red chilli powder. Stir for a few seconds.
Combine the spices and chicken mince, stirring well. Cook the mixture for 7-8 minutes while occasionally stirring until the chicken turns white and thoroughly cooks. Then, turn off the heat and transfer it to a plate.
Add a teaspoon of oil to the same pan and heat it over a medium-high flame. Add the sliced bell peppers and saute for 2-3 minutes. Transfer them to a plate.
Add another teaspoon of oil to the pan and add the sliced onions. And cook for 3-4 minutes until they turn pinkish. Transfer them to the plate.
Add one more teaspoon of oil to the pan, add the sliced carrots, and saute for 2-3 minutes. Transfer them to the plate.
Lay a tortilla on a clean flat surface. Use a knife to spread 1 tbsp of mayonnaise and schezwan sauce on the tortilla.
Place some cooked chicken mince, capsicum, and carrots in the centre of the tortilla.
Add 3-4 pieces of jalapenos on top.
Add grated cheese on top and wrap the tortilla from three sides. Secure it with a toothpick to prevent it from opening.
Assemble all the wraps and set them aside.
Heat a heavy-bottomed pan or grill to medium heat. Brush it with oil and cook each wrap for 2-3 minutes on each side or until the tortilla is crispy and slightly golden from both sides.
Remove from heat and serve immediately with a dipping or tomato sauce.

Tips & Tricks

Use a non-stick or well-seasoned cast iron skillet to cook the tortillas, preventing them from sticking and burning.
When cooking the chicken mince, occasionally stir to prevent it from sticking to the pan.
To fill the wraps, you can also use vegetables like corn, mushrooms, and zucchini.
Add more red chilli powder, or use a hotter variety to make the wraps spicier.
If you don't have schezwan sauce, you can use any other hot sauce or chilli paste.
To make the wraps more nutritious, you can use whole wheat tortillas and add some leafy greens, such as spinach or lettuce, and baby salad leaves to the filling.