Chicken and Cheese Tortilla Wraps

INGREDIENTS

1 kg Chicken Fillets cut into strips

1 onion diced

2 chillies chopped

Mayonnaise ( use as desired)

1 tsp black pepper

salt to taste

Tortilla wraps bought from supermarket

3 carrots julienned

1 green pepper cut into strips

2 tsp ginger & garlic paste

1 tsp paprika paste

2 tsp mixed herbs

Lettuce 

1/2 cup grated Cheese

hot sauce ( use as desired)

METHOD

• Marinate chicken with paprika paste , mixed herbs and ginger & garlic paste 
• Fry chicken on low until cooked
• Add onions, chillies, black pepper , salt, and pepper
• Allow to cook until onions is translucent in color
• Place a tortilla on plate
• Place a lettuce leaf and carrots on tortilla, add chicken mixture
• Add mayonnaise and hot sauce 
• Sprinkle with cheese and fold into a wrap
• Toast tortilla on both sides on a frying pan
• Repeat process with remaining tortillas

Chicken & Parmesan Wraps

INGREDIENTS

1kg chicken breast
2 cups Italian tomato sauce, plus more for serving
10 samosa strips ( use as many as required )
2 cups baby spinach leaves or lettuce leaves chopped
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

METHOD

• Place the chicken breast in a large saucepan and fill with enough water just to cover. 
• Bring to a boil, then reduce the heat slightly and simmer until the chicken is cooked through, about 15 minutes. 
• Drain and let cool before shredding with two forks. Put the meat in a medium bowl and pour the marinara over it, stirring to coat the chicken with sauce.
• Preheat the oven to 400 degrees F. Spray a wire rack with cooking spray and set it on top of a baking sheet. Lay the samosa strips on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.
• Lightly brush the sides of each strip with water and fold the strip over the filling to form a triangle or you can just roll it 
• Press to seal each of the sides and set the wrap on the prepared rack. Repeat with remaining wraps. 
• Lightly spray the wraps with cooking spray. Bake until the edges are golden and crisp, 12 to 15 minutes.
• Serve with additional warmed Italian  sauce for dipping.