Plat
Cheesy Chicken Tortilla Wrap with Jalapeño Sauce
50 minPour 4Nutri-Score C€€
C
50 min
50 minCheesy Chicken Tortilla Wrap with Jalapeño Sauce
ce qu’il vous faut
Ingrédients
chicken thighs (boneless, skinless)Viandes600 g
olive oilÉpicerie30 ml
paprikaÉpices8 g
dried garlicÉpices6 g- dried onionÉpices6 g
saltÉpices5 g
pepper (ground)Épices3 g
tortillasBoulangerie4 morceaux
cheddar (grated)Produits laitiers120 g
mozzarella (grated)Produits laitiers120 g- mayonnaiseÉpicerie100 g
jalapeños (sliced, from a jar)Fruits et légumes40 g- jalapeño juice (from the jar)Épicerie20 ml
- lime juice (freshly squeezed)Fruits et légumes20 ml
- paprika (for the sauce)Épices3 g
- dried garlic (for the sauce)Épices3 g
- dried onion (for the sauce)Épices3 g
par portion
Nutrition
646kcal
- Glucides
- 33 g
- Protéines
- 36 g
- Lipides
- 41 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Pince de cuisine
pas à pas
Préparation
- Étape 1
Marinate the chicken
- In a bowl, mix the chicken thighs with the olive oil, paprika, dried garlic, dried onion, salt and pepper.
- Coat the chicken well, cover and leave to marinate.
- Étape 2
Cook the chicken
- Heat a pan and cook the chicken thighs until golden and cooked through.
- Turn them so they colour on both sides.
- Étape 3
Make the sauce
- Mix the mayonnaise, jalapeños, jalapeño juice, lime juice, paprika, dried garlic and dried onion.
- Stir until smooth and set aside.
- Étape 4
Fill and toast the tortillas
- Slice the cooked chicken into small pieces.
- Place the cheddar and mozzarella on the tortillas and toast them in a pan on both sides until the cheese melts.
- Add the sliced chicken and the sauce inside the cheesy tortillas.
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