Reggae Wraps
Ready In: 15 mins
Serves: 4
Ingredients
- 1 lb boneless chicken breast
- olive oil
- 1⁄2 teaspoon ground paprika
- 2 garlic cloves, minced or 1 teaspoon garlic powder
- 1 1⁄2 teaspoons fresh ginger, grated or 1⁄2 teaspoon ground ginger
- salt
- pepper
- 1 pinch cayenne (optional)
- 1 bell pepper, any color, seeded and sliced in strips
- 1 onion, thinly sliced
- 1 tomatoes, seeded and diced
- 4 flat bread
Cilantro Cream Sauce
- 1⁄2 cup sour cream
- 1⁄8 cup finely chopped cilantro
- 1 green onion, chopped
- 2 teaspoons lime juice
- salt
- pepper
Directions
- Mix sauce ingredients together and refrigerate.
- In a non stick skillet over moderate heat warm each flat bread on both sides until warm and soft. Remove from pan, cover with foil and place under a kitchen towel to keep warm.
- Pound chicken breasts a little to flatten and create a more uniform thickness.
- Mix ginger, paprika and garlic powder together, adding salt, pepper and cayenne to taste. Drizzle a little olive oil on the breasts and rub with the spice mixture. If you like spicier food feel free to increase the amounts of seasonings to meet your taste.
- Grill whole chicken breast over medium heat until juices run clear and then slice into strips.
- ~OR~ slice each breast into strips and saute until browned and thoroughly cooked. Add a little oil if needed to prevent sticking. Remove chicken from pan or push to the sides, away from hottest part of pan.
- Add onions and bell peppers to pan and cook just until crisp tender or cooked to your liking.
- To serve:
- Spread cream sauce on a warm flat bread. Add chicken strips, peppers, onions and tomato.
- Top with additional cream sauce, more salt, pepper or spices IF DESIRED. A squirt of fresh lime is also very tasty and refreshing. Customize it to your liking.
- Fold in half like a taco or roll up like a burrito or a wrap.
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