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Chicken Wrap with Salsa

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Chicken Wrap with Salsa
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
0
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Ingredients

for
4
servings
For the salsa
1 tablespoon
1 tablespoon
freshly ground Pepper
2
Tomatoes (150 g)
1 piece
green Bell pepper (25 g)
1
1
small red Onion
1 pinch
1 teaspoon
For the filling
½
½
1
½ bunch
cilantro leaf (about 20 g)
1
1 tablespoon
1 tablespoon
freshly ground Pepper
180 grams
For Wraps
50 grams
50 grams
½ teaspoon

Preparation steps

1.

For the salsa, rinse and quarter the tomatoes. Remove the seeds and finely dice. Rinse the peppers, remove the seeds, and finely dice. Peel the garlic and pass through a press. Peel and finely dice the onion. Mix the tomatoes, onions, peppers, and garlic. Mix in the tabasco, oil, and sugar, then season to taste with salt and pepper.

2.

For the wraps, mix all the ingredients with 60-75 ml (approximately 2 - 2 1/2 ounces) of lukewarm water to form a soft dough. Cover and let rest for 20 minutes. Divide the dough into 5 equal balls, and roll them out on a floured surface to a diameter of 15 cm (approximately 6 inches). Cook them in a non-stick frying pan for 1 minute on each side. Keep in a 50°C (approximately 125°F) oven to stay warm.

3.

For the filling, rinse and halve the peppers. Remove the seeds and membranes, and julienne lengthwise. Peel, halve, and julienne the onions. Rinse and dry the cilantro. Peel the garlic and finely chop. Cut the chicken in 8 cm (approximately 3 inches) long and 2-3 cm (approximately 3/4 - 1 inch) wide strips. Heat the oil in a pan, and sauté the garlic, peppers, and onions. Season with salt and pepper, and drizzle with lemon juice. Add the chicken and cilantro, and toss to combine. Add to the wraps, top with the salsa, and serve hot.

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