Chicken Wraps with Salsa
So here is a super easy way mid week meal! I haven’t invented the wheel with the flour tortilla, I am stealing the recipe from the Thermomix Meat Recipe Book. Meat On the Menu. Page 53. www.thermomix.com.au. It is a great cook book – highly recommend – unless you are vegetarian! Although I have used the thermo recipe I have come up with some tips to ensure the recipe works out for you!
The tortilla’s can be made earlier and can even be wrapped tightly and frozen for up to three weeks. I have done the stirfry chicken and beans in the fry pan as I was using the thermy for the salsa and had the frypan going from the tortilla’s.
FLOUR TORTILLA
INGREDIENTS:
- 440g Plain Flour
- 1 tsp salt
- 85g Butter
- 1 tbsp Oil
- 140g Warm Water.
METHOD:
- Place the Flour, Salt and butter into TM bowl and chop 5 seconds, Speed 6.
- Set Dial to closed lid position and knead for 2 minutes on Interval speed.
- Whilst it is mixing slowly add in the Water and Oil.
- Wrap dough up (in thermo-mat if you have one)
- Allow to rest for at least an hour.
- Divide Mix into 8-10 balls
- Roll each ball into a flat round
- Cook each side in a lightly oiled fry pan
TIPS:
- I let my dough sit for about 2 hours and it was very easy to work with.
- I weighed the dough as a whole and then divided it by 8.
- It worked out each dough ball would be 90g. So I then weighed out each ball so that they were consistent.
- I rolled the dough onto a sheet of baking paper – this made getting it into the fry pan heaps easier!
- I used a light spay oil (Rice Bran Oil) to oil the fry pan so that they were not greasy.
- I found that in order to use them as a wrap you really had to roll them out thin. If they were too thick when you go to bend them they will break. I rolled them out as thin as I could in the end.
- They will roll easier when they are warm.
- If you are making them for dipping bread then you can get away with them being a bit thicker.
- You could easily add some flavour to the bread which is definitely something I am planning on giving a try!
CHICKEN AND BEAN MIX
INGREDIENTS:
- 1 Onion
- 1 chilli (optional)
- 1 Red Capsicum sliced
- Handful Chopped Fresh Coriander
- 2 Chicken Breast (Sliced)
- Olive Oil
- Juice of 1 Lime
- Can of 4 bean mix
- Salt and Pepper to season
METHOD:
- Heat a splash of Oil in the fry pan.
- Saute Onions, Capsicum and Chilli until onion becomes soft.
- Add chicken and stir occasionally for 5 minutes until chicken is sealed on all sides.
- Add coriander, beans (Rinse beans before adding to the fry pan) and lime juice and stir through.
- Give it another 5 minutes stirring occasionally. Check that chicken is cooked through properly and remove from the heat.
MAKING WRAPS:
- Place a small amount of lettuce in the middle of the tortilla on the top half.
- Place some of the chicken and bean mix on top of lettuce.
- Garnish with Sour Cream and the Roasted Capsicum, Onion and Garlic Salsa (Find Recipe Here)
- To wrap fold the bottom of the tortilla up over chicken and then fold the sides over.
TIPS:
- Use a little bit of sour cream on the top side of the tortilla when wrapping to help hold the it all together!
- Omit the chilli for the little people in your house
- You can remove the chicken and add other sliced vegies for a vegetarian option.
- This mix made 6 large wraps.
- You could add some Avocado and Cheese to the wrap as well.
