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Chicken Tortilla wraps
Simple, earthy cumin spiced chicken, fresh coriander and melty cheese all wrapped up in warm, olive oil toasted tortillas. Delicious!
  1. Heat a thick bottomed pan. Add 2 tbsp olive oil to the pan. When the oil turns hot, add the chopped onion and fry for a minute, followed by the chopped peppers. Fry for another 2 minutes. Add the diced chicken and cook until they turn white. Add the spice powders, salt and sugar and mix well. Cook for another 3-4 minutes or until the chicken is cooked through and the flavours have melded. Switch off and allow to cool slightly.
  2. Heat a tawa. Place a tortilla on a cutting board and arrange about 2-3 tbsp of the chicken mixture on the tortilla. Top with coriander leaves and grated cheese. Optionally squeeze a bit of lemon. Roll the tortilla tightly. Brush the wrap with olive oil and place on the hot tawa. Turn over making sure all sides of the wrap are toasted. Remove from the pan and place on cutting board. Wait 2 minutes before slicing the wrap into two. Serve with tomato salsa or as is. Enjoy!
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