Tortilla wrap with fresh tomato salsa and a mouth watering shredded chicken filling is to die for. My first attempt at making the whole recipe ground up was an absolute winner and my family loved it. I have made the tortilla myself cause I like to keep it very rustic and if you are adventurous too go ahead and give it a try. But if you are unsure you can always get the machine made tortilla (very monotonous) available in stores.Ingredients:
Corn (Maize) flour - 1 ½ cup
All purpose flour (Maida) - 1 ¼ cup
Oil - 4 tbsp
Salt to taste
Cucumber - 1 small, peeled and diced
Tomato - 2, de-seeded and diced
Green Chilly - 1, de-seeded and finely chopped
Garlic - 2 cloves, finely chopped
Onion - 1 medium sized, chopped
Lemon juice - from ½ a lemon
Salt to taste
Chicken breast - 300 gms, cut into strips of
Red bell pepper - 1, roughly cut into small pieces
Onion - 1 large, sliced
Garlic - 5 medium sized cloves, pounded
Black pepper powder - 1 ½ tsp
Balsamic vinegar - 1 tbsp
Sugar - a pinch
Oil - 4 tbsp (I used olive oil here)
Salt to taste
Jalapenos - 4 to 5, chopped
Mix all the ingredients except salt. You can add the salt just before you assemble the wraps (Salt will make the veggies shed out its water content and will make your tortilla soggy).
In a bowl, nicely mix corn and the all purpose flour. Add the oil and salt to taste. Add enough water to make a soft dough. Keep it aside for 5 minutes. Make balls out of the dough and then roll it into tortillas of around 9 inches dia. On a hot pan, cook for about a minute on each sides (one thing to take care of is to make sure the tortillas are not over cooked, they tend to become hard). This batch will fetch you 5-6 tortillas.
Add salt and pepper powder to the chicken pieces and let it stay for about 5 minutes or so. Heat oil in a pan, put the chicken. Cook till the chicken is tender. Leave the oil in the pan, take out the chicken. With a knife and fork, roughly shred the chicken pieces. Meanwhile, in the same oil that we cooked the chicken, thrown in the onion. Saute till they turn translucent. Add garlic, cook till the garlic gives off its aroma. Add sugar and salt. Add the bell pepper and saute for about 2 minutes. Now add balsamic vinegar and the shredded chicken. Cook for another minute or so and switch off the heat.
Now to assemble, take the tortilla (re-heat the tortilla on a pan if you feel the tortillas are cold) and spoon in a bit of salsa and the shredded chicken filling as in the picture above. Garnish with some jalapenos and grated cheese on top. Wrap the tortilla and heat on a hot griddle on both sides for cheese to melt and create the fusion of flavours.
Do post your comments and requests.