Tuesday, March 2, 2010

Tex Mex Chicken Wraps

Do you ever get to the point where you just don't know what to cook?

Like you've made everything in your repertoire but have somehow lost inspiration?

Well so do I.

And it's those times I find myself saying "Let's pick up fast food."

Except fast food is never as good as we imagine, has nothing to do with fresh local ingredients or sustainability, and in my case sticks around for hours afterward like a bad sodium hangover.

I know.

So I thought I'd share an original recipe.

I make these chicken wraps all the time and the family loves them.

They're very good warm, but make extras as they're delicious cold and great to take for lunch.

Mave's Chicken Wraps
For printable recipe click HERE


One package chicken tenders, or 2 boneless, skinless chicken breasts cut into slices
1/2 cup fresh squeezed lime juice
2 cloves chopped garlic
1/2 cup low sodium soy sauce

Marinate chicken in these ingredients for 2-3 hours.

After the chicken has marinated...

Cook 1/2 cup of white rice in one cup tomato juice and hot sauce (to taste) for twenty minutes until rice is cooked.

I like to use jalapeno sauce but any old hot sauce will do.


Add one can corn
1/4 cup chopped cilantro
1/4 cup sour cream

Mix together until well incorporated

Set aside, and keep warm while you finish cooking the chicken...

Sautee the chicken tenders with a diced onion and a diced green pepper.

Add a little more hot sauce to the chicken if you like. Taste it to see if it suits you.

When the chicken is cooked, cube a ripe tomato and an avocado.
Warm your burrito shells
Then spread an even layer of the rice mixture onto the shell.

Top with the chicken mixture, some tomato, some avocado, and some more fresh chopped cilantro.

Fold as shown in the original photo and enjoy...

I like this with a cold Dos Equis beer...

A marguerita, however, would be good in a pinch ;)

Ole and have a great day!


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1 comment:

  1. Looks tasty! I feel like having chicken wraps and margueritas instead of going to work.