Smoky chicken wraps
- Published: 31 May 10
- Updated: 18 Mar 24
This chicken recipe is ideal for freezing; just make and freeze the sauce then defrost to make fabulous wraps that are perfect for a picnic or lunch.
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Serves 6
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Takes 15 min to make, 20 min to cook, plus cooling and defrosting
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Ingredients
- 1 tbsp olive oil
- 120g raw cooking chorizo, sliced
- 1 large onion, finely chopped
- 2 plump garlic cloves, finely chopped
- 1 tsp smoked sweet paprika
- 1 tsp cayenne pepper
- ½ tsp ground cumin
- 630g tinned chopped tomatoes
- 1 red pepper and 1 yellow pepper, diced
- Juice of ½ lime, plus extra wedges to serve
- 3 large free-range skinless chicken breasts
- 1 litre vegetable stock, hot
- 12 flour tortilla wraps
- Soured cream, diced avocado and grated Cheddar, to serve
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Method
- Heat the oil in a large sauté pan over a medium heat, add the chorizo and fry until crisp. Remove with a slotted spoon, turn the temperature to low, add the onion and garlic and soften for 5 minutes.
- Increase the heat, stir in the spices and cook for 2 minutes more. Pour in the tinned chopped tomato, then add the diced pepper and crisp chorizo. Season, bring to a simmer, then bubble for 5 minutes until thickened. Add the lime juice.
- Meanwhile, put the chicken in a large saucepan. Pour over the stock and bring to the boil, then simmer gently for 12-15 minutes until cooked through. Remove with a slotted spoon and discard the stock. Once it is cool enough, shred the chicken using your hands and stir it through the smoky tomato sauce. Leave to cool completely.
- Spoon the smoky chicken sauce into sealable plastic containers and freeze for up to 2 months.
- Defrost thoroughly. Leave cold, or heat until piping hot, then spoon over the flour wraps, with the spiced rice. Top with soured cream, avocado and grated Cheddar, wrap and serve.
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- Recipe from June 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 869kcals
- Fat
- 39.7g (19.1g saturated)
- Protein
- 55.5g
- Carbohydrates
- 75.9g (9.1g sugar)
- Salt
- 3.6g
delicious. tips
The smoky chicken sauce also makes a great filling for enchiladas. Fill flour tortilla wraps with half of the sauce and some spiced rice. Layer in a large ovenproof dish, spoon over the remaining sauce and top generously with soured cream and grated Cheddar. Warm through in the oven.
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I like this recipe because it is quintessentially Mexican