Crispy Chicken Wraps (Print Version)
# Ingredients:
01 -
1 lb chicken breast strips or tenders.
02 -
1 cup chunky salsa.
03 -
1/2 cup of water.
04 -
4 extra-large tortillas (10-inch).
05 -
3 cups shredded Mexican cheese blend.
06 -
Cooking oil (olive preferred).
07 -
3/4 tsp of salt.
08 -
1/2 tsp paprika (smoked).
09 -
1/2 tsp garlic powder.
10 -
1/2 tsp dried oregano.
11 -
1/2 tsp ground cumin.
12 -
Sour cream for serving.
13 -
Lime wedges for garnish.
# Instructions:
01 -
Blend the seasonings in a bowl. Rub it all over the chicken evenly.
02 -
Warm oil in a pan. Cook one side for about 2-3 minutes. Flip and cook another 3-4 minutes. Let cool, then shred.
03 -
Pour water and salsa into the pan. Stir and let it thicken for 7-9 minutes. Combine with shredded chicken.
04 -
In a fresh pan, heat a little oil. Lay down a tortilla. Spread shredded cheese evenly. Place chicken mix on one side. Fold it after the cheese melts.
05 -
Cook each side for 1-2 minutes until golden and crisp.
# Notes:
01 -
Prep filling in advance for quick meals.
02 -
Freezing leftovers works great.
03 -
Spend a bit more on good-quality cheese.
04 -
Remove tendons from chicken.
05 -
Let rests before slicing.
06 -
Save extra filling for another day.