The great thing about this blog is that it has pushed me to try different cuisines and experiment in terms of different ingredients, flavors and techniques. Last week I tried out a lot of Mexican dishes- Mexican fried rice, cheese corn poppers, dips- salsa and sour cream, tortillas, quesadillas and chimichangas. The best part was it is so easy. I came up with this Chicken and Cheese tortilla wrap recipe keeping in mind the fresh, beautiful flavors in Mexican food. I used ready to use Tortilla wraps (I bought it from Spencer’s) so it took not even half an hour to make the dish. My vegetarian friends, do not worry! Uploading my cheese quesadilla recipe soon! Alternatively, you can replace chicken with American corn and make an equally tasty dish!
INGREDIENTS:
- 2 tortillas
- 1 boneless chicken breast cut finely into thin strips
- 3 tbsp mayo
- 2-3 tsp fajita seasoning (Alternatively you can use: ½ tsp red chili powder, ½ tsp paprika, ¼ tsp garlic powder, ½ tsp oregano, ½ tsp onion powder, ¼ tsp cumin powder)
- 1 cup shredded cheddar cheese
- ½ cup finely chopped iceberg lettuce
- ¼ cup boiled corn (optional)
- Salt to taste
- Fresh grounded black pepper to taste
- 1-2 tbsp olive oil, extra for brushing
- 2 medium sized tomatoes, skinned and deseeded, finely chopped into squares
- 1-2 green chilies finely chopped
- 1 small onion finely chopped
- 2-3 tbsp finely chopped coriander leaves
- 3-4 tbsp finely chopped green capsisum
- Lemon juice, to taste
- ½ tsp black pepper powder
- ½ tsp oregano powder
- Salt to taste
- For the salsa, combine all the ingredients- tomatoes, chilies, onions, capsicum and coriander- in a bowl and combine well. Add pepper, oregano and salt to taste and mix well. Add the lemon juice and adjust it according to your taste. (I used half a small lemon).
- In a pan, heat the oil. Add the chicken and fajita mix. Mix and stir for about 4 minutes or till the chicken is cooked). Leave aside to cool.
- Preheat the oven at 180 degrees Celsius.
- Take a tortilla wrap. Spread about 1 tbsp of mayo on the centre of the tortilla, length-wise. Then, spread the 2 tbsp of lettuce and salsa. Add the chicken and corn and season with salt and pepper as per taste. Spread a generous amount of grated cheese and fold the tortilla as shown in the picture. If it unfolds, paste the two flaps of the tortilla with some grated cheese.
- Repeat for the other tortilla.
- Place in a tray and bake for 10 minutes, but make sure that the wrap does not burn.
- Serve hot with leftover salsa or your favourite dips! I had this with tomato salsa and sour cream.