For the wrap, you can use flavored tortillas, cracker bread, rice paper wrappers, cooled crepes, split pita breads, and for low carb eaters, sturdy lettuce leaves. Wraps are a great way to give leftovers new life, especially if you use a homemade, fun fresh salsa.
Flour tortilla is a type of soft, thin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla, a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.
Chicken Fajita Wrap Sandwich
Serves 4
Marinade
1/4 cup chopped cilantro
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 garlic clove, minced
1/2 jalapeño, seeded and minced
1 pound boneless, skinless chicken breast halves, butterflied
Salt and pepper to taste
2 tablespoons Canola, divided
3 bell peppers of various colors, sliced into 1/4-inch strips
1 large onion, sliced into 1/4-inch strips
4 La Tortilla Factory Light Tortillas, Flour
Garnish ideas: shredded cheese, salsa, sliced avocado, sour cream, thinly sliced iceberg lettuce dressed lightly with salt and apple cider vinegar
Directions
To prepare marinade, combine all marinade ingredients in a glass or plastic container. Add chicken, turning to coat. Cover and marinate at room temperature 1 hour, or longer in the refrigerator.
Remove chicken from marinade; discard marinade. Wipe off most of marinade and sprinkle chicken with salt and pepper.
Heat a large cast-iron skillet over high heat. Add 1 tablespoon oil to pan. As soon as oil begins to smoke, add half of chicken to pan. Cook, undisturbed, 2-3 minutes or until seared. Turn and cook another 2-3 minutes or until chicken is done and seared on second side. Transfer chicken to a bowl and cover with foil to keep warm. Repeat with remaining chicken. Add to bowl and let rest 5 minutes.
While chicken is resting, add remaining 1 tablespoon oil to pan. As soon as oil is hot, add bell peppers and onion to pan. Use a metal spatula to scrape up browned bits from the chicken and stir to coat vegetables with oil and brown bits. Spread vegetables in an even layer in pan. Cook, undisturbed, 2 minutes. Stir vegetables once and continue to cook another 2 minutes.
Slice chicken against the grain into strips and combine with vegetables. Heat tortillas in a skillet over medium-high heat. Evenly divide chicken mixture among tortillas. Garnish with cheese, salsa, avocado, sour cream and lettuce, as desired.
Nutritional Information (amount per serving)
Calories 340; Carbohydrates 24g; Fiber 8g; Fat 17g; Protein 31g
* Source: La Tortilla Factory