Folded Crispy Cheese and Chicken Wraps.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 1 pound boneless skinless chicken breasts, cubed
- 2 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper, using more or less to taste
- Kosher salt and black pepper
- 4 large (burrito size) whole wheat, or gluten-free, tortillas
- 2 cups shredded romaine lettuce
- 1/2 cup chopped pickles
- 1/2 cup chopped cilantro
- 4 tablespoons mustard
- 4 very thin slices deli ham
- 1/2 cup shredded swiss cheese
- 1/2 cup shredded pepper jack cheese
- 1 avocado, halved
- 1 cup fresh cilantro
- 1/4- 1/2 cup pickled jalapeños, use to your taste
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/3 cup mayo
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Instructions
- 1. In a large skillet, heat the olive oil over high heat. Add the onion and chicken and cook 5 minutes. Stir in the garlic, oregano, cumin, cayenne, and season with salt and pepper. Cook another 5 minutes until the chicken is browned.
- 2. To assemble, cut down from the center of the tortilla to the edge (see above photo). Spread the chicken in the bottom left corner, then add a handful of the lettuce, pickles, and cilantro on the top left corner. Spread the mustard on the top right corner, add the cheese, and ham (see photos for visuals). Fold the chicken over the lettuce. Then, working clockwise, fold that quarter over the ham. And finally, fold that quarter over the bottom corner with cheese.
- 3. To make the jalapeño sauce, combine all ingredients except the mayo in a blender. Blend until smooth. Now add the mayo and season with salt. Pulse to combine.
- 4. Heat a drizzle of olive oil in a skillet, add 1 wrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with jalapeño sauce.
Source
Original recipe: View Original