Chicken Fajita wrap
Ingredients for tortillas
- Flour 2 cups (heaped)
- Baking powder 1 tsp
- Wheat flour 1 cup
- Oil ¼ cup
- Salt 1 tsp
- Warm water to knead
Fajita filling
- Boneless chicken 2 cups (juliennes)
- Ginger garlic paste 1 tsp
- Salt 1 tsp
- Red pepper 1 tsp (crushed)
- Cumin 1 tsp (crushed)
- Lemon juice 2 tbsp
- Onion 1 (sliced)
- Capsicum 1 (sliced)
- Tomato 1 (sliced)
- Jalapeno as required (slice)
- Cream cheese 4 tbsp
- Cheddar cheese 4 tbsp
- Salsa ½ cup
Method
- Sieve both flours with salt and baking powder, add in oil mix knead with warm water as required to form into a medium dough leave covered for 1 hour make into 6 balls and roll each ball into a thin dinner plate size tortilla and cook on medium tava for 3 minutes and remove.
Method for Fajita filling
- Marinate chicken with ginger garlic paste, salt, crushed red pepper, crushed cumin and lemon juice for 30 minutes. Then pan fry in 2 tbsp oil till tender.Spread tortillas on a flat surface, spread with cream cheese then chicken also add in sliced vegetables salsa grated cheese roll it up tightly and grill till light golden and crisp for 5 minutes Serve immediately.
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