doudou1
Serves: 2 people
Tortillas – 2 pieces (6 inches each)
Chicken thigh fillet – 1 piece (200g)
Fushan lettuce – 2-4 leaves
Beef tomato – 1 piece
Tomato sauce – 5-10g
Salad dressing – 5-10g
Marinade:
Salt – 1/4 teaspoon
Rice wine – 1 teaspoon
White pepper powder – 1/8 teaspoon
Cornstarch (optional) – 1 teaspoon
Cooking Steps
15 minutes
1.Gather all ingredients.
Photo for Step
1: Preparing Ingredients for Mexican Chicken Wraps
2.Marinate chicken thighs with all [marinades] for 30 minutes.
3.Wash Fukuyama lettuce thoroughly, rinse one last time with cold boiled water, and pat dry with a paper towel. Slice tomatoes. (This can be done ahead and refrigerated).
4.Heat a pan over low heat, add 1 tablespoon oil. Once hot, add marinated chicken thighs; cook until both sides are golden brown and fully cooked, then turn off heat.
5.Remove chicken from pan and cut into chunks (let cool slightly before cutting if preferred).
6.Lightly toast tortillas in a dry pan over low heat until they turn light golden brown on both sides, then remove from heat.
7.Layer lettuce, tomato slices, and grilled chicken on top of each toasted tortilla.
8.Add sauces to taste (ketchup/salad dressing/mustard seed sauce… etc.), then roll up (either half-roll or full cylinder) to finish.
9.Serve immediately while deliciously warm.
10 Notes:
- Lettuce type can be substituted based on preference: such as Romaine/Boston lettuce… etc.
- Sauces can also be customized to taste: ketchup/salad dressing/mustard seed sauce… etc.
