Whenever I go shopping, I always seem to buy that one random item that I never seem to have use for or that we never use in the house.
That item seems to be wraps, I always buy a pack and it just gets piled into the freezer for when I need them in an emergency. I have an entire shelf in the freezer dedicated to wraps. Wraps in all sorts and forms, plain white, whole wheat, crushed wheat, beetroot flavour, charcoal and you know what, I never use them in any meal and my parents never ask me to make a meal that contains wraps so you see, I just keep buying them and storing them for a rainy day.
When I came across this recipe in Nadiya’s cookbook. I saw it as a sign from the freezer God that I should at least make an effort to use one pack and move the stock around.
This was more a meal for me and my dad seeing as it contained chicken.
My dad’s verdict on this meal, two much filling and too little chicken and of course why did I have to put it in a wrap? I seemed to have put too much filling in because every time he took a bite the filling kept landing on his shirt.
Hello I can’t help it if he can’t eat a wrap like a normal person.
All I all, I loved this wrap, the chicken was soo soft, moist and extremely delicious.
I asked my dad, like I normally ask my mother, if he would eat it again if I made it again and he replied what is the point, because I only make things once every year so there is no chance that I would make it again this year…maybe I should make it again and see what happens???
Nah I can’t tempt that. As easy as this recipe was to assemble it was a tad bt time consuming what with all the chopping of the chicken, the mixing of all the spices and the frying in batches.
I seriously hate frying chicken in a pan, the splattering of oil on every possible clean surface and on the stove and I have to do all the elbow grease cleaning, one of these days my elbow joints are going to be creaking and in need of Q20.
- 500g x chicken fillet, cut into strips.
- 2 x onions, thinly sliced.
- 2 x red bell peppers, deseeded and thinly sliced.
- Zest of ½ lemon
- 1 x tsp cumin powder.
- 1 x tsp dried oregano
- 1 x tsp garlic powder.
- 1 x tsp brown sugar.
- 1 x tsp salt.
- 1 x tsp paprika
- ½ x tsp dried rosemary.
- 2 x tbsp. oil.
- In a bowl, mix together all the ingredients, except the oil.
- Heat oil in a pan.
- In batches, fry the chicken mixture till the chicken is cooked through.
- Warmed corn tortillas.
- Sliced jalapeno peppers.
- Sour cream
- Pico de gallo.
- Lime wedges