Spicy Mexican Wraps
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Introduction:
A tasty gluten-free version of this traditional Mexican dish. This recipe
uses chicken but works just as well with the same quantity of beef, pork or
prawns.
Notes:
Makes 8.
Ingredients:
Tortillas
300g (12oz) JUVELA Gluten-Free Fibre Mix.,
½ tsp salt (optional),
Approx. 300ml (12fl oz) water.
Filling
300g (12oz) chicken breasts, sliced into strips,
1 red pepper, sliced into strips,
1 green pepper, sliced into strips,
1 yellow pepper, sliced into strips
1 red onion, sliced into strips,
1 garlic clove, peeled and crushed,
1 tbsp olive oil
1 tsp Cajun seasoning*,
Salt and freshly ground black pepper.
* Please check the Food List for suitable gluten-free brands.
Method:
To make the tortillas:
- Place the Juvela Gluten-Free Fibre Mix and salt in a bowl and add sufficient water to form a soft but not sticky dough.
- Knead the dough until smooth on a surface lightly dusted with Mix.
- Divide the dough into eight equal pieces, shape each piece into a round, and roll out thinly.
- Dust off any excess Mix and cook in a heavy-based frying pan (without oil) for about one minute each side.
- Layer cooked tortillas in a polythene bag to retain softness.
To make the filling:
- To make the filling, heat the oil in a large pan and fry the onion and garlic for a couple of minutes.
- Add the chicken and Cajun seasoning* and simmer gently for 10-15minutes until chicken is cooked.
- Add the peppers and season to taste.
- Spoon the filling down the centre of each tortilla and roll up.
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