Mexican-Inspired Chicken Wraps

Ingredients:

  • 1/2 of a Tomato
  • 1/2 of a small green bell pepper
    • Any color bell pepper will do
  • 1/4 of an Onion
  • Frozen Corn
    • Sub: Canned Corn
  • Butter
    • Small spoonful
  • Cheese (Sliced Mozzarella)
    • Any type of cheese will do
    • Our brand: Porto Alegre (Queijo Mussarela Fatiado), Lactose Free
  • Multi-Grain Whole Wheat Wrap
    • Any wrap will do
    • Our brand: Rapelito, Integral-Multigrãos
  • Pre-shredded and steamed Chicken Breast
    • Prepare the chicken breast and shred it however you want.
    • Keep “recipe-ready” chicken in the fridge or freezer, using the microwave/stovetop to heat

Kitchen Needs:

  • Stovetop
  • Shallow Pot
  • Frying Pan
  • Knife
  • Utensil to Stir

Preparation:

Vegetable Preparation
Tomato, Green Pepper, Onion
  1. Dice
  2. Sautée
    • Place in frying pan with a small amount of butter (or olive oil) to prevent sticking to the pan or burning.
    • Stir it around the pan to prevent burning, until soft and juicy.
  3. Set cooked mixture aside in bowl

Corn

  1. Steam frozen corn
    • Place about 2 fingers of water in the pot, so it doesn’t burn.
    • Add to stovetop, cover with lid, let sit on medium heat until cooked
      • Check it every five minutes, to see if it needs more water.
      • If it isn’t cooked all the way and is out of water, add more.
      • If it is cooked through and has too much water, strain corn.
  2. Set aside cooked corn.
Chicken Preparation
    1. Steam frozen chicken breast
      • Place about 3 fingers of water in the pot, so it doesn’t burn.
      • Add Seasoning to Chicken Breast to Taste
        • Possible Combination: Salt, Pepper, Oregano, Chicken Seasoning Salt
          • Our Seasoning Salt Brand: Maggi Fondor
      • Add to stovetop, cover with lid, let sit on medium heat until cookedCheck it every five minutes, to see if it needs more water.
        • If it isn’t cooked all the way and is out of water, add more.
        • If it is cooked through and has too much water, drain water.
    2. Shred cooked chicken breastimg_0376

 

      • Place two forks on chicken breast, applying pressure pull them in opposite directions. Repeat until the chicken is in small stringy sections to your preference.

 

  1. Set aside
    • To speed up our every day cooking, we often have shredded chicken in the fridge or freezer, ready to be defrosted/heated for our meal needs.

Wrap Time!

  1. Heat a small amount of butter in a frying pan over medium-low heat.
    • Butter to add a little flavor and prevent sticking/burning.
  2. Add a single wrap to the pan, make sure it is flat (not folded) and heat flipping wrap occasionally if desired.
  3. Pile prepped ingredients on top of wrap, while everything is still over medium-low heat.
    • Our chosen order:
      1. One slice of cheese
      2. Vegetable combination (You have enough vegetables for more than one wrap)
      3. Shredded Chicken
      4. More cheese if desired
      5. A pinch of salt
  4. Let sit 
  5. Fold, take off heat, place on plate and EAT!

Optional Sides

We chose to complete our meal with simple lettuce salad (lettuce & chopped raw carrots with a simple homemade vinaigrette dressing), watermelon, and a steamed broccoli/cauliflower combination.

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