Recipe: Tortilla wraps with Chicken Pineapple Filling

Tortilla wraps can be an anytime, any day snack. Take them along on a picnic or munch on them at lunch or serve for dinner. The centre filling provides all the goodness of meat and veggies and the pineapple juice makes it soft and delicious.

Ingredients:

For the filling:

Small sized tortilla wraps 8 — 10

Chicken breast (diced) 2

Onion (julienned) 1

Red capsicum (julienned) 1

Pineapple chunks (diced in small cubes) optional

Grated cheddar cheese ½ cup

For marinating the chicken:

Pineapple juice from the tin ½ cup

Red chili flakes 1 tsp

Salt 1 tsp

Ginger-garlic paste 1 tbsp

For the Salsa sauce:

Tomato 1


Green chilies 2 — 3

Sugar 1 tsp

Method

•  Fry the marinated chicken on high heat until it is cooked thoroughly

•  In a separate pan, fry all the vegetables on high heat with a bit of olive oil. Make sure to toss them so that they stay crisp. Fry the onion until it becomes transparent and season it with salt.

•  Add the fried vegetables to the chicken and cook them together for 2-3 minutes to mix the flavours.

•  Taste the filling and add more salt if need be.

•  Take the chicken and vegetable filling off the stove and divide it into 8 equal portions.

•  Make the salsa sauce by blending the tomato, green chilies and ½ tsp of salt into a smooth paste.

•  Heat both sides of each tortilla wrap (without oil)

•  Add the salsa sauce, chicken filing and cheese onto the tortillas and fold them in half. You can also wrap in the form of a roll.

•  Serve with the salsa dip!

Published in The Express Tribune, Ms T, August 18^th, 2013.