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!
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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.
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.
How do I make Chicken Tortilla Wraps step by step?
To make Chicken Tortilla Wraps, start by washing and slicing your vegetables. Cook the chicken mince with spices until fully cooked. Sauté the bell peppers, onions, and carrots separately. Spread mayonnaise and Schezwan sauce on a tortilla, add the cooked chicken and veggies, top with jalapenos and cheese, then wrap and grill until crispy.
Are Chicken Tortilla Wraps suitable for a gluten-free diet?
Chicken Tortilla Wraps can be made gluten-free by using gluten-free tortillas. Ensure that all sauces and ingredients are also gluten-free to accommodate dietary restrictions.
What can I substitute for chicken mince in Chicken Tortilla Wraps?
You can substitute chicken mince with ground turkey, beef, or even plant-based alternatives like lentils or chickpeas for a vegetarian option. Adjust the cooking time accordingly based on the substitute you choose.
How should I store leftover Chicken Tortilla Wraps?
Store leftover Chicken Tortilla Wraps in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a skillet or microwave until warmed through. For best results, reheat on a skillet to maintain crispiness.
What are some good dipping sauces to serve with Chicken Tortilla Wraps?
Chicken Tortilla Wraps pair well with a variety of dipping sauces such as salsa, guacamole, ranch dressing, or a spicy mayo. You can also serve them with a side of tomato sauce for a classic touch.
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