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Cheesy Chicken Tortilla Wrap with Jalapeño Sauce
50 minServes 4Nutri-Score C€€
C
50 min
50 minCheesy Chicken Tortilla Wrap with Jalapeño Sauce
what you need
Ingredients
chicken thighs (boneless, skinless)Meat600 g
olive oilPantry30 ml
paprikaSpices8 g
dried garlicSpices6 g- dried onionSpices6 g
saltSpices5 g
pepper (ground)Spices3 g
tortillasBakery4 pieces
cheddar (grated)Dairy120 g
mozzarella (grated)Dairy120 g- mayonnaisePantry100 g
jalapeños (sliced, from a jar)Produce40 g- jalapeño juice (from the jar)Pantry20 ml
- lime juice (freshly squeezed)Produce20 ml
- paprika (for the sauce)Spices3 g
- dried garlic (for the sauce)Spices3 g
- dried onion (for the sauce)Spices3 g
per serving
Nutrition
646kcal
- Carbs
- 33 g
- Proteins
- 36 g
- Fat
- 41 g
what you’ll use
Tools
Mixing bowl
Frying pan
Tongs
step by step
Method
- Step 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.
- Step 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.
- Step 3
Make the sauce
- Mix the mayonnaise, jalapeños, jalapeño juice, lime juice, paprika, dried garlic and dried onion.
- Stir until smooth and set aside.
- Step 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.
most cooked first