CHICKEN WRAPS

Chicken Wraps

Based on a recipe from DK Children's Cookbook, Katharine Ibbs, 2004, DK Publishing, New York, NY, p 54.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: 30 - 45 Minutes to Table, Main Course - Chicken - Poultry, Sandwiches
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 1 tbsp canola oil
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger about 1 inch, peeled and grated
  • 3-4 dashes Tobasco sauce
  • 1 pinch salt
  • 1 3/4 pound skinless and boneless chicken breasts cut into strips approximately 3/4" x 3 1/2"
  • 1 yellow pepper sliced lengthwise om 1/2" wide strips
  • 1 red pepper sliced lengthwise om 1/2" wide strips
  • 1 cup snow peas trimmed and strings removed
  • juice of 1/2 lime
  • 8 8-inch flour tortillas

Instructions

  • In medium bowl, combine oil, honey, ginger, hot sauce, and salt. Add chicken and stir to completely coat.
  • Preheat a large frying pan over medium/high. Add chicken and fry until golden. Add peppers, snow peas, and lime juice to chicken; cook 4-5 minutes on medium-high heat, stirring occasionally to prevent sticking. Remove from heat.
  • Warm tortillas by microwaving for a few seconds. In middle of the top half of a tortilla, arrange chicken and vegetables so they line straight up. Fold bottom half of tortilla up to cover, and then fold each side in to wrap. Serve immediately.
Copyright 2024, Catherine Christiano. Website by Catherine Christiano.