This recipe is the one I’ve been meaning to send out on my newsletter. Which is missing this week. It’s been a mad rush this week and Edith hasn’t been her happiest so my concentration is on her and on my photography business, both of which have been keeping me busy.
The last time I made these was around a month ago and I think they’re going to go on next weeks meal plan too. They are so delicious. They came about because my husband is a bit of a fussy eater. He’ll tell you he’s not but there are certain things he doesn’t like. I absolutely love nachos. Crispy tortilla chips loaded with spicy salsa and lots of cheese. All topped off with sour cream. Delicious.
My husband is not a fan of the tortilla chips, he does however love wraps. So I had the idea of putting the contents of the nachos in the wrap. Now you’re probably thinking isn’t that just a fajita. Well I suppose it is but to make this wrap even better you griddle it. It makes the top of the wrap go crispy (like tortilla chips) but keeps the sides soft. So you get the best of both worlds. It’s really easy to make and a great alternative to fajita Friday!
The great thing with this recipe is that you can chop and change what you put in it. The first time I made it with steak strips, this time it was made with chicken. It’s really up to you.
Also as a side note expect a lot more recipes from me. It’s been too long and I love cooking and baking too much to not share more!
Spicy Chicken Nacho Wraps
– Serves 2 –
4 tortilla wraps
400g tin of chopped tomatoes, drained
2 tsp dried chilli flakes
1 tsp paprika
1 medium onion, diced
1 red pepper, diced
1 orange pepper, diced
2 chicken breasts, chopped into strips or pre-cooked chicken bits
sour cream & chopped spring onions to serve
Heat 1 tbsp. of olive oil in a large frying pan.
Fry the chicken until thoroughly cooked. remove from the pan and set aside.
Add the onion and peppers into the pan, you may need a little more olive oil. Fry for 5 minutes on a medium heat to soften.
Add the chicken back into the pan.
Add the dried chilli flakes and paprika. Stir.
Add the chopped tomatoes and let simmer for 10 minutes.
Season with salt and pepper.
Lay a wrap on the work top. Place 1/4 of the chicken salsa on top, you may need less, be careful not to overfill the wrap.
Sprinkle over 1/4 grated cheese. Fold over the sides lengthways and then tuck in the other two sides.
Repeat with the remaining wraps.
Heat 1 tbsp. olive oil in a griddle pan. Place the wrap in the pan a fry until golden brown.
Serve with sour cream and spring onion dip.
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