Crispy Chicken Wraps (Print Version)
# Ingredients:
→ Filling
01 -
1/2 teaspoon crushed dried oregano
02 -
2 chopped green onions
03 -
1 teaspoon ground cumin
04 -
1 teaspoon chili powder
05 -
1/2 cup salsa of your choice
06 -
1 can of refried beans
07 -
1 cup shredded cheese—cheddar or Mexican blend
08 -
2 cups of cooked chicken—shredded or diced
→ Assembly
09 -
6 large tortillas (flour-based)
10 -
3 tablespoons of vegetable or canola oil
→ Toppings
11 -
Serve with sour cream on the side
12 -
Add guacamole for extra flavor
13 -
Top with some salsa
# Instructions:
01 -
In a skillet, cook chicken until there’s no pink left. Let it cool slightly, then chop it up.
02 -
In a big bowl, throw in the chicken, refried beans, cheese, salsa, green onions, and spices. Combine everything well.
03 -
Scoop about 1/2 cup of filling into the center of a tortilla. Wrap it up burrito-style by folding the sides first, then rolling it tightly.
04 -
Brush the tortillas with oil and bake them at 400°F. Keep baking for roughly 25 minutes, till they're golden and crunchy.
05 -
Pour some oil into a pan and heat it over medium. Place the chimichangas seam side down, flipping them every 2–3 seconds so they crisp evenly.
# Notes:
01 -
Can be cooked by frying in a pan or baked instead.
02 -
Goes great served with some Mexican rice.
03 -
Add toppings like salsa just before eating.