Cheesy Chicken Wraps (Print Version)
# Ingredients:
01 -
3 cups of shredded Mexican-style cheese.
02 -
1 pound chicken breast strips or tenderloins.
03 -
1/2 teaspoon garlic powder.
04 -
Smoked paprika, 1/2 teaspoon.
05 -
Half a cup of water.
06 -
Four big flour tortillas, 10-inch size.
07 -
Olive oil to fry with.
08 -
Salt, about 3/4 teaspoon.
09 -
1/2 teaspoon ground cumin.
10 -
A cup of thick, chunky salsa.
11 -
Dried oregano, just 1/2 teaspoon.
12 -
Sour cream for serving.
13 -
Fresh lime wedges for garnish.
# Instructions:
01 -
Toss chicken in the spice blend until it's completely covered.
02 -
In a skillet with oil, sear the chicken for 2-3 minutes on one side. Flip it over and cook another 3-4 minutes. Once done, shred it with forks.
03 -
Pour water and salsa into the same pan. Let it cook down for 7-9 minutes, then combine with the shredded chicken.
04 -
In a skillet, warm a tortilla with a little oil, sprinkle in cheese, and pile some chicken mix on one half. When the cheese is gooey, fold it closed.
05 -
Cook both sides for about 1-2 minutes until each side is golden and crunchy.
# Notes:
01 -
Prep the filling and store it in the fridge.
02 -
This filling freezes great!
03 -
Pick good-quality cheese for the best results.
04 -
Remove any tendons in the chicken before seasoning.
05 -
Let cooled quesadillas rest for a bit before slicing.
06 -
Save some filling for leftovers.