This is a yummy and hearty recipe. It is a balanced meal, made with assorted vegetables such as green beans, carrots and hoho. You can be creative and add your own favourite veggies. Leftover vegetables work perfectly with this recipe. Chicken adds the protein element and to the overall taste of the wrap. Enjoy!
Chicken and Vegetable wrap (2 servings)
Ingredients
1 small carrot
1 small hoho
4/5 small cloves of garlic
A handful of green beans
Precooked chicken breast
1 tablespoon oil
Salt to taste
For the tortillas
1 cup all purpose flour+ 4 tablespoons extra (for dusting and binding)
4 tablespoons of oil
1/3 cup water
Method
1. Begin by chopping the vegetables.
2. Crush the garlic.
3. In a bowl, add the vegetables and garlic. Add oil. Transfer to an oven tray.
4. Roast in the oven at the top most rack at 160 degrees celcious for 20 minutes.
Meanwhile, make the tortillas.
1. In a bowl add 1 cup of flour. Add the oil and water a little at time.
2. Make the dough and knead for 2 minutes. Leave to rest for 15 minutes.
3. Divide the dough into two balls. Using a rolling pin, roll out each ball till about ¼ cm thick.
4. In a pan, lightly cook, flipping after 30 seconds on each side. Ensure that the tortillas are soft and foldable.
Assembly
1. Debone and shred the chicken breast. Add to the roasted vegetables. Season with salt. Mix everything together.
2. Spoon half the mixture into one tortilla and roll, do the same for the next.
3. Make a flour and water mixture, with 1 tablespoon of flour and a little water, to ‘glue’ the tortilla wrap in place.
4. Bake for 30 minutes till brown and crunchy.
Refresh 