chicken salsa wraps
How to make chicken salsa wraps recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
200 g (7 oz) fresh tomato salsa
4 soft flour tortillas
250 g (8 oz) ready-cooked barbecue-flavoured chicken, chopped
¼ small red cabbage, shredded
2 carrots, coarsely grated
4 spring onions, cut into fine strips
150 ml (¼ pint) soured cream
green salad, to serve
Method:
Spoon the tomato salsa on to the tortillas and spread it evenly. Place a quarter of the chicken in the centre of each one with some of the cabbage, carrots and spring onions.
Top with soured cream and roll up. Cut in half and serve with a green salad.
For balsamic chicken wraps:
Thinly slice 3 skinless chicken breast fillets and coat in a mixture of 2 tablespoons balsamic vinegar, 2 tablespoons olive oil and 1 crushed garlic clove. Season with salt and pepper.
Cook the chicken, in batches, on a hot griddle or in a frying pan for 1–2 minutes on each side until cooked through.
Place on warmed soft flour tortillas with 200 g (7 oz) tomato salsa, ¼ small shredded red cabbage, 2 grated carrots and 4 spring onions, cut into strips. Top with soured cream, roll up and serve. Total cooking time 30 minutes.
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