Saturday, August 25, 2012

Crispy Southwest Chicken Wraps

281.  Recently, we tried several "Pintrest"recipes with a Mexican flair. 
Both recipes were easy to follow and were yummy.  My favorite were the Crispy Southwest Chicken Wraps.  
So as we made the recipes, I decided to change them a bit.  Just reading the ingredients I was concerned the chicken would be too dry. 
 This is our version:

Crispy Southwest Chicken Wraps

2 chicken breasts, bone on or boneless, boiled in salted water for an hour till falling off bone, shredded
    (or cooked shredded pork, shredded beef, ground beef)
2 green scallion onions, chopped
1/2 green pepper diced  
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tsp. chili powder
1 clove garlic, minced
ground pepper
1 cup sour cream
2 cups shredded cheddar cheese
10 medium size flour tortillas
Mix all together and taste for seasoning.  Lay a tortilla flat and place 1 cup chicken mixture down the center of the tortilla making it into a log shape.  Do not go all the way to the edges.  Fold over all four sizes starting on a short side tucking the edges inside. Fill all tortillas till chicken filling is used up.
Heat a skillet over medium heat and add 1 teaspoon olive oil.  When oil has heated up place tortilla seam side down.  Toast each side and transfer to a serving dish.  

 Avocado, Cream Cheese and Salsa Puffs were good but they lacked flavor *note to self-add more flavorful seasoning next time*.  They looked beautiful but we followed the recipe too close.
 If I made them again, I would add green onion, lime, fresh tomato instead of salsa, cilantro or parsley and garlic salt.  We added a little lime to the avocado and chili powder to the cream cheese but they just needed help in the flavor department.
Next time I'd like to try the chicken filling in the puff pastry...now that would be perfect!!
 We had a delicious meal with all the extras.  Finished with a game of "Spoons", coffee and yummy crumb cake from Front Street Bakery.
 "Who loves a lot, forgives a lot."
~Amadeo Nervo

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