Loaded Tortillas with Cheese, Chicken and Veggies

This Cheese filled chicken tortilla is so easy, packed with fresh shredded veggies, home-made sauce, and then simply fold it up clock-wise and cook it right in the pan, you have an easy on-the-go dinner ready! Elegant enough to impress your guests yet easy enough to make any weekend for the family. Making chicken filling in advance makes this a perfect instant dish, if you are not a chicken fan, you may also use paneer (cottage cheese). My only advice is to make sure you invest some time in preparing this chicken filling as its flavorful and hero of the dish. Make the chicken filling ahead and freeze it for meal prep so you can have tortilla ready any time of the week. Your whole meal is ready to heat and eat, can be wrapped in a portable package in just 5 minutes.  

We had them for dinner but this is also great for lunch or as an appetizer.

Tortilla Wraps

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Total Time: 30 minutes

Serves: 2 persons

Ingredients:

For Chicken Filling

300 grams boneless, chicken

2 tablespoons curd

1 teaspoon red chili powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon black pepper powder

½ teaspoon all-spice powder

½ teaspoon salt

1 teaspoon ginger-garlic paste

2 tablespoons cooking oil

½ teaspoon lemon juice, optional

For Homemade Chili Sauce:

½ cup button red chilies, dried

¼ cup garlic

½ teaspoon salt

½ teaspoon cumin seeds, roasted

1 cup water

2 tablespoons cooking oil 

Other:

1 cup grated cheese, combination of cheddar and mozzarella

1 cup mayonnaise

1 cup cabbage, chop finely

1 cup capsicum, chop finely

5 tortilla wraps

Method:

Chicken Filling: 

• In a bowl, amalgamate boneless chicken with curd, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon black pepper powder, ½ teaspoon all-spice powder, ½ teaspoon salt and 1 teaspoon ginger-garlic paste. Leave aside for least 10 minutes. 
• In a pan, heat 2 tablespoons of cooking oil, add soaked chicken cubes and fry on a medium-high heat until chicken transform its color. Doing so, seals moisture in chicken turning chicken into juicy and tender bites. Later, add ½ cup water and allow it to cook covered for 10-12 minutes. Once done, add ½ teaspoon lemon juice and mix.

Home-made chili sauce: 

• In a blender, throw dried button red chilies, garlic, some salt and ½ teaspoon roasted cumin seeds. Blend well by adding ¼ cup water.
• In a saucepan, heat 2 tablespoons cooking oil, pour entire blended mixture with ¼ cup water and allow it to cook on a low heat for about 10 minutes until the sauce becomes thick in consistency and the water evaporates. The sauce is done when the oil oozes out.
• In a bowl, mix 1 cup mayonnaise and 2 tablespoons of homemade sauce forming a delicate red sauce.

Assembling: 

• Lay a 10-inch tortilla down and cut from the bottom to the center with the help of a scissor. Apply red sauce on one quarter of the tortilla, Add chicken cubes to the other part of the quarter.
• Sprinkle lots of cheese to the next quarter. Finish by spreading shredded cabbage and capsicum to the last quarter space. You can also add jalapenos, sautéed mushrooms, pickled gherkins, BBQ sauce, the choices are endless!
• Now gently fold the wrap in a clockwise direction, forming a triangle shape wrap.
• Heat skillet, apply butter and place tortilla on a low heat and cook to seal the tortilla. Allow it to turn light brown on one side. Flip over to brown and crisp the other side, 1 to 2 minutes more. Repeat the same with remaining tortillas. Serve hot by garnishing with grated cheese. Enjoy!