Mexican Wrap

I have always been very fond of Mexican food. The fusion of the earthy flavour from cumin with coriander, lime and sour cream is just out of this world. Recently I started to experiment some dishes and discovered they were really easy to rustle up and most ingredients were readily available in any Indian kitchen.

Chipotle chilies are commonly used in Mexican cuisine. The mild smokiness of the chipotle chilies adds depth to the flavours of any dish. In the absence of ready to use chipotle chilies here in India, I substituted the good old smoked chipotle Tabasco. It surely does do justice to the dish!

 

Ingredients

Chicken Preparation

2 chicken breasts cut into small pieces
(For a vegetarian version substitute the chicken with 200g Paneer)
1 tsp roasted cumin powder
½ tsp red chili flakes
½ tsp lemon juice
Salt to taste
 
Kidney Beans Preparation
1½ cup boiled red kidney beans
5 cloves of garlic coarsely crushed
Salt to taste

Salsa
2 onions finely sliced
2 tomatoes cut into small pieces
1 red bell pepper julienned
½ green bell pepper julienned
1 tbsp smoked Chipotle Tabasco sauce (easily available in any gourmet store)
¼ cup finely chopped coriander
Salt to taste

4 tbsp sour cream

4 tbsp hung yogurt (you could replace this with sour cream)
Handful of sliced Jalapenos
5-6 tbsp extra virgin olive oil
5 tortilla wraps
 
Note: I have used yoghurt in the recipe to reduce the calories from the sour cream. You can choose to use only yoghurt, but then add a dash of lemon juice to add the tang to the mix.

Method

 
For the Salsa

·         In pan heat 1 tbsp oil, stir fry the onions till they turn light brown. Take them out in a bowl.

·         Now add 1 tbsp of oil in the pan cook the tomatoes till they soften. Add them to the onions.

·         Now add another 1 tbsp of oil in the pan cook the bell peppers till they soften. Add them to the tomato and onion mixture.

·         Add Tabasco, coriander and salt

·       Ensure you cook on a slow flame to retain the moisture of the vegetables. Should they start to dry, sprinkle a few drops of water

 

For the Chicken

·         In a pan add 2 tbsp of oil, add garlic and red chili flakes and stir fry for about 30 seconds, now add chicken and stir-fry on a high flame till the chicken is cooked. Add salt, roasted cumin powder and lemon juice and put aside.

For the Kidney Beans

·         In a pan add half a tbsp of oil, add garlic and stir fry for about 15 seconds now add the red kidney beans and stir fry for about a minute. Season with salt.

the cooked ingredients

 

Assemble the wrap

·         Lay out the tortilla on a plate, first put the Salsa, then chicken and kidney beans. Add as much jalapenos as you like. Top it with a mixture of sour cream and yoghurt. Roll it up and enjoy your meal.  You could also cheddar cheese to this wrap.