Jaz's Chicken Wrapaladas

May 31, 7:19 AMBoise Cooking ExaminerMichele (Jaz) Fagan

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Boise Cooking Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

If you have read any of my recipes you soon come to realize that I don’t measure a whole lot of things, so you’ll have to forgive me if I don’t say exact measurements, usually I go by taste, smell and instincts. These are, I think, three of the best qualities in any cook. And then there’s presentation of course, but you can’t present what doesn’t taste good. If you are reading one of my recipes and you absolutely have to know the measurement e-mail me and I’ll try to be as close as possible. My theory, however; is to add in small amounts until your palate tells you it tastes right.

Today’s recipe is such that I put in my ingredients, let it simmer for about ten minutes, taste and if it’s missing anything add what I feel it needs. Allow to simmer again then taste, repeat until it’s just so. I firmly believe in going by what your taste buds tell you and not what the recipe calls for because not everyone likes the same things in the same amounts. Ok, so enough about that, on to today’s recipe.

Jaz’s Chicken Wrapalada

Filling:

• Boneless chicken breasts almost thawed
• Large Flour tortilla shells
• 1 can diced Italian tomatoes drained well
• 1 small can green chilies
• 1 small onion diced
• Chopped garlic
• 1 whole brick cream cheese
• Tabasco to taste

Topping:

• Grated med cheddar cheese
• Lettuce
• Tomatoes
• Sour cream
• Guacamole ( I have my own recipe but store bought will do fine)
• Chunky Salsa

Cut almost thawed chicken into chunks *it’s easier to cut chicken not completely thawed*. Cook chicken and onions with light coating of oil stirring until done. Add drained tomatoes, green chilies and chopped garlic. Cover. When it’s ready it should be bubbling slightly and look a little soupy. Ladle off a small portion of the juice, leave some to help break down the cream cheese. Add cream cheese in chunks all around the pan stirring often until cheese is melted. Once the cheese is broke down add Tabasco to taste.
Use a spoon with slots in it to ladle good size of the mix in middle of tortilla shell. Roll tortilla up, folding in sides and place in a Pyrex dish. This makes about 4 wraps sometimes 5. Cover all wraps with grated cheese, place in 350 degree oven for about 10 minutes, keep an eye on it though, you only want to melt the cheese.

Place one wrap in the center of plate cover with shredded lettuce, fresh diced tomatoes, sour cream, guacamole, and salsa on the side. This should feed 4, they are very filling I can only eat ½.

Drink Suggestion:

Corona with salted rim and lime wedge in top.