Mamta's Kitchen

Tortilla Wraps - (Chicken, Meat, Fish or Vegetarian)

Tortilla Wraps

Mamta Gupta

If you make this dish, please send in your pictures for inclusion here.

This Mexican dish can be made using chicken or any type of meat, fish or even vegetables. The filling is rolled in Tortilla, a Mexican bread. If you do not have tortillas, use ordinary chapattis. It can be served as a main meal or as a starter. For a starter, cut each tortilla into 2-3 slices and serve with salad. Makes 4-6

Ingredients

  • 4-6 white flour Chapatti or ready made wheat or corn tortillas or 1-2 large Mexican tortillas

  • 2 boneless breasts of chicken, skin removed and thinly sliced (or use equivalent amount of meat, fish or mixed vegetables, sliced)

  • 1 medium onion, thinly sliced

  • 2 cloves of garlic, peeled and crushed

  • 1 green chilli, thinly sliced

  • 1 tsp. olive oil

  • Salt to taste

  • 1/4 tsp. black pepper

  • 1 1/2 tsp. Mexican spice mix or Indian curry powder

  • Mexican Taco sauce (available from stores, ready made) or serve Tomato Salsa

  • 1 cup grated cheese of your choice

  • For bed of salad. Keep all salad ingredients in separate bowls:

  • 1/2 head of crisp lettuce, shredded finely or a packet of mixed salad leaves

  • 3-4 spring onions, thinly sliced

  • 1-2 tomatoes, seeds removed & chopped into small pieces

  • 1 cup olives, stones removed

  • 2 carrots, peeled and coarsely grated

  • 1/2 cucumber, finely chopped

  • Salad dressing of your choice or Mayonnaise

Instructions

  1. Make Chapatties at home or buy ready made tortillas.

  2. Heat oil in a wok or kadhai.

  3. Fry onions and garlic until golden brown.

  4. Add chicken pieces (or meat etc.), green chillies, Mexican spices, salt and pepper and stir fry on medium high, until chicken is thoroughly cooked. Takes about 6-8 minutes.

  5. Putting Tortillas together, one at a time:

  6. Heat tortilla on a griddle.

  7. Spoon 1 tbs. of chicken/filling along the centre and a little grated cheese on top of the chicken.

  8. Roll edges over to overlap and make a roll.

  9. Turn the roll over with a spatula gently, and heat the other side.

  10. Serve on a bed of salad of your choice, with 1-2 tsp. of taco sauce/salsa spooned over the tortilla.

  11. Salad dressing can be served separately in a bowl.

  12. Place a few olives on the plate as a garnish.

  13. If one large tortilla is used, slice the roll diagonally, into 2-3 inch size pieces.

Notes

  • Tortillas can be shallow fried in a pan, at step 6.

  • Avocado Dip and Mexican Taco sauce goes well with this dish.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:10040]


Content copyright ©2001-2021 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2021 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Digital Ocean
All comments and queries to [email protected]