Spicy Chicken Bean Wrap Food

SIMPLE SWEET AND SPICY CHICKEN WRAPS

Steps:

• Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
• Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
• Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
• Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
• Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

MEXICAN CHICKEN & BLACK BEAN WRAPS

Steps:

• Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
• Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.

SPICY SZECHWAN CHICKEN LETTUCE WRAPS

Steps:

• Split boneless chicken in half. It too thick, pound out to make thinner.
• In a medium bowl, mix together radish, carrots, bean sprouts and scallions. Add Szechwan sauce.
• In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken lightly with rub. Cut the chicken into strips.
• In a large skillet over high heat, add the oil. Once hot, sear the chicken for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platte to let cool.
• Once cooled, dice or shred chicken.
• Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf or lettuce. Roll and serve.

SPICY CHICKEN & AVOCADO WRAPS

Steps:

• Mix the chicken with the lime juice, chilli powder and garlic.
• Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins - it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
• Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

QUICK CHILLI BEAN WRAPS

Steps:

• Gently fry onions for 5 mins in oil, until softened. Tip in beans, tomatoes and seasoning, then simmer for 10 mins, stirring occasionally.
• Meanwhile, warm the wraps in the microwave on High for 1 min.
• Take a large spoonful of beans and spoon along the centre of each wrap. Top with some grated cheese, a spoonful of guacamole and soured cream and a sprinkling of coriander or parsley. Wrap into a cigar shape and eat straight away.

SPICY CHICKEN LETTUCE WRAPS

Steps:

• Mix soy sauce, sambal oelek, brown sugar, and fish sauce in a small bowl; set aside.
• Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5-7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.
• Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.

SPICY CHICKEN WRAPS

Steps:

• In a skillet, add about a tablespoon or more of extra virgin olive oil.
• Start to saute onions, for about 3 mins on medium heat.
• Add chicken and dash pepper in skillet. Add a splash of extra virgin olive oil. Continue to saute on med-med/low heat.
• Add some hot sauce to the skillet, mix and cover. Continue to cook until chicken is cooked through and onions are tender.
• Sprinkle tortilla with shredded cheese, leaving about 1/2 inch border.
• oLayer chicken mix, more hot sauce, lettuce and tomatoes. Fold tortilla.
• Spray tortilla with cooking spray and sear in frying pan for 1-2 mins each side.
• Opt>Top with sour cream.
• *Variation* Add cooked mexican rice to tortilla.

SPICY CHICKEN & BEAN STEW

Steps:

• Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
• Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
• Stir through the coriander and serve with soured cream and crusty bread.