Creamy pulled chicken wraps
Yes, it’s chicken wraps time! Chicken is so incredibly versatile, tasty and relatively cheap, so I had to share this pulled chicken recipe with you. It will give you warmth, creaminess and incredibly taste. On top of that, it is also a great recipe for when you’re having your dinners on the go.
What you need:
- Olive oil
- 1 chicken breast per 2 wraps
- (Wholewheat) wraps
- Medium spiced salsa
- Herb or chicken broth
- Clove of garlic
- 1 onion
- Half of a jalapeno pepper without seeds
- Bell pepper powder
- Grated cheese
- Other veggies that you might want in your wrap, like tomatoes or mais
- Additional: guacamole and/or sour cream
Wrap it up!
First of all, bring the broth to a boil and throw in the chicken breast(s) and pre-heat the oven at 180 degrees. These have to boil for 20-25 minutes, so you have a while before taking action. Then, about 10-15 minutes in, cut the garlic, pepper and onion and other veggies you might want to cook. Drip a little olive oil in your pan and fruit the onion, pepper and garlic, adding the other veggies later and cook on low heat. After a few minutes, you can add a few spoonfuls of broth of the other pan to the veggies for some more taste.
When checking on your chicken, try taking two forks and pulling apart the breast(s). If this is easy and the meat inside is white, your chicken is ready, so you can take it/them out and start pulling it/them apart, putting the smaller peaces in a separate bowl. When having done this, add the bell pepper powder, a few spoonfuls of salsa and 3-4 spoonfuls of mayonaise, depending on what you like.
Add the chicken mixture to the onion, garlic, jalapeño and other veggies and mix everything up. Divide this all to the (not yet cooked) wraps and close the wraps with a toothpick. Divide as much grated cheese over the wraps as you like and throw the wraps in the pre-heated oven for 6 minutes, until the cheese has melted.
You can serve these wraps with the guacamole and sour cream and possibly some extra cheese or a salad on the side for a tasty, mexican dinner for you and your family or friends. To make this recipe somewhat healthier, you can choose to use low fat cheese and mayonaise and not have sour cream or guacamole, but I personally love it with these for the variety of flavors and creaminess.
When you keep the chicken mixture separate to the veggies, you can also use this mixture for a delicious sandwich when put between two slices of toast. You can also add some cucumber and tomatoes in between this for some fresh taste in summer.
I hope you enjoy these chicken wraps, so please let me know what you think about them and if you have any tips to make them even better. And if you liked this, please subscribe to my blog or follow me on Instagram, Pinterest and Twitter, so you’ll never have to miss a new post!
Lots of love,
LisaHome » Body » Food & recipes »
[…] is also possible is to use half of the cooked chicken in the soup and the other half for the creamy, cooked chicken wrap […]