Chicken Taco Wraps with Cheese
Equipment
Ingredients
Filling
chicken breast (diced)
2 piece
red bell pepper (diced)
1 piece
red onion (diced)
1 piece
cherry tomatoes (quartered)
8 piece
canned corn (drained)
1 can_small
garlic powder
1 tsp
paprika
1 tsp
curry powder
1 tsp
oregano
1 tsp
salt
1 tsp
red pepper flakes
1 tsp
bay leaves
2 piece
tomato paste
1 tbsp
olive oil
2 tbsp
Assembly
mini tortillas
8 piece
grated cheddar cheese (grated)
150 g
parsley (chopped)
1 bunch
chili sauce
4 tbsp
Instructions
Prepare chicken
Dice chicken breast into very small pieces.
Fry chicken
Fry diced chicken in olive oil until it changes color.
Add vegetables
Add diced bell pepper, red onion, and cherry tomatoes. Continue frying.
Add corn, seasoning and paste
Add drained corn, all spices, tomato paste and stir well.
Simmer filling
Reduce heat, add bay leaves, cover and cook for 15-20 minutes. Stir occasionally.
Assemble wraps
Fill mini tortillas with chicken mixture and place on baking sheet.
Add cheese
Sprinkle grated cheddar cheese over the wraps.
Bake
Bake in preheated 180°C fan oven until cheese melts.
Garnish and serve
Sprinkle with chopped parsley and serve with chili sauce if desired.
Original recipe
Storage
Reheat in oven to restore crispiness. Store filling separately from tortillas if possible.
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