Saturday, November 29, 2014

Mexican Wraps

Marinate in a plastic bag for 30 minutes:

2 chicken breasts, cut into strips against the grain
1 onion, sliced into crescents
2 cloves garlic, sliced thinly
1 t taco seasoning*
½ t cumin
(¼ t basil)
(¼ t cinnamon)
1 t olive oil

*If you don't have taco seasoning, increase your cumin to 1 t and add ½ t chili powder.

Stir-fry gently until chicken is cooked.

Slice and grill or steam:

1 red or yellow pepper


1 avocado
(1 tomato)
Natural cheese

Wash and pat dry:

3 leaves of leaf lettuce

Place a large frying pan over a very low flame. Heat about 30 seconds on each side:

5-6 large tortillas

After you flip the tortilla, place 1 slice of cheese on it, off-center (so that it will be in the right place for wrapping). This will slightly melt the cheese. It's especially helpful if your cheese is crumbly, as mine often is. When each tortilla is done, place them on a clean, dry counter or on plates.

When all the tortillas are cooked, fill them with your ingredients by placing on top of the cheese:

3-4 slices of chicken with onions
2-3 slices of avocado
3-4 slices of red pepper
(1-2 tomato slices)
½-1 lettuce leaf

Wrap the bottom of the tortilla a third way up over the filling, then fold the sides in and pin closed with a tooth pick. Serve with salsa, chips, and/or (if you're like us) hummus.

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