Colourful Spring Tortilla Wraps

Apr 01, 2015
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Spring did this; with its green hues and its fresh smell and all the inviting, vibrant produce just waiting to be picked up from the market stall. On such a day, warm and sunny, did I buy the prettiest, deep coloured radishes. To be honest, I just bought them because I was craving them and I thought I’d pair them with some cheese. But as usual, reality trumps fantasy.

Upon arriving home, with half an hour to go until lunch (and with a hungry toddler, you really don’t want to be late), I noticed three plump chicken thighs resting in the fridge. I knew that I had to either use them or freeze them, so I chose to use them. I always keep tortillas in the fridge, because they are a great prop for creating a toddler approved meal in minutes and also, because I found an organic brand that contains no preservatives. I used to make tortillas from scratch before I found this brand, but they’re quite a hassle to make: they never turn out perfect and it doubles the amount of time spent cooking. Tortilla in hand and chicken on the chopping board, it was decided, we were going to have a chicken tortilla wrap lunch!

I proceeded in deboning the chicken and mixing the meat with a couple of lugs of olive oil and just a little bit of sea salt in a zipper storage bag and leaving everything in the fridge until time for cooking. Since I love a nice dip for my wraps and I had tomatoes on hand, I made the world’s most simple salsa and put it in the fridge to cool before everything else was ready.

The wraps are a breeze to make: they can be served as they are or you can grill them if you’re more inclined towards quesadillas. We actually had them three ways: my daughter had everything spread on a plate, I went for the soft wrap and my husband went the extra mile and grilled his into a quesadilla.

Either way, this was a fantastic lunch. The only thing that’s cooked is the chicken and a couple of pieces of onion, so you ultimately end up with a load of fresh, raw vegetables wedged together in one single tortilla wrap. I garnished the meat and the onion with radishes, cilantro leaves, avocado slices, a squeeze of lime and had everything dipped into a sweet tomato, onion and garlic salsa. To sum it up, this dish tastes as great as it looks and is healthy, so I really think you should give it a try. Go Spring!

Chicken Tortilla Wraps

Serves 2-3

1 medium onion, cut into wedges

2 garlic cloves, finely chopped

3 chicken thigh, bones removed (aprox 400gr/1pound)

1 tablespoon vegetable oil

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

6 tortillas

1 avocado, sliced

Heat the grill on medium-high. Put the chicken in a bowl, along with the onion, garlic, cumin, oil, salt, and pepper in a medium bowl. Grill chicken and onion until cooked through and charred, about 3-4 minutes per side. Remove chicken and place on a chopping board and slice after 5 minutes. In a skillet, heat up the tortillas, about one minute on each side. Top the tortillas with chicken slices and onion, cilantro, radishes, and squeeze lime juice all over them. You can also add the salsa now or if you prefer, dip the wraps in it. If you want to make quesadillas, place your tortilla in a heated skillet, top with all ingredients, except for the salsa. Cook for 1-2 minutes, then fold in two and flip it on the other side; cook for about 1-2 minutes, until golden-brown.DSC04479DSC04468DSC04485DSC04496For the TomatoSalsa:

4 medium tomatoes

1/2 medium red onion, finely chopped

1 garlic clove, crushed

A splash of white wine vinegar

Squeeze of lime juice

Handful of fresh coriander, roughly chopped

Salt and pepper, to taste

First prepare your tomatoes. Bring a pot of water to a boil, remove from the hob and place the tomatoes in the water for 2-3 minutes. Remove from the water and remove skins once they are ok to handle. Chop the tomatoes well and put in a bowl, along with all the other ingredients. Mix everything well and pop in the fridge until ready to serve.DSC04471DSC04487DSC04506DSC04501DSC04511

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