Busy Saturdays

The first weekend after the holidays always seems to be the busiest. This morning I had a long list of things to do and groceries to buy. When I finally made it to Price Chopper's it was already 1 o'clock and I was wondering what to do for lunch.

I saw tortilla bread and that gave me the idea of making crunchy tortilla wraps.

Crunchy Tortilla Wraps

A Mexican pita bread filled with lettuce, bean sprouts, and chicken mixed with mayonnaise.

Preparation Time : 20 minutes

Ready in : 5 minutes

Serves : 4

Ingredients :

4 Wheat Tortilla Wraps

1 Chicken breast

2 cups of shredded ice-berg lettuce

1/2 cup of fresh bean sprouts

20 raisins

2 tbsp of mayonnaise

1/2 cup of shredded monterey jack cheese (you can alternatively use any cheese of your choice)

1 green capsicum cut lengthwise

4 tbsp of hot salsa sauce (I used the taco hot salsa sauce)

salt to taste

pepper to taste

1 tsp oil

Method:

• Lightly oil a frying pan and warm each tortilla on either side for approximately 1 minute till slightly brown. The tortilla should not get too warm else it will be become crisp and you won't be able to wrap it.
• In the meantime marinate the chicken breast with salt and pepper and keep aside for 5 minutes
• Then take some oil in a pan and shallow fry the chicken. When done, allow it to rest for a while. Then cut it roughly in strips lenthwiise.
• Take a bowl, add the lettuce, raisins, chicken, capsicum and mayonnaise and mix well. Add salt to taste.
• Take a plate and place a tortilla on it. Take one spoon of the hot salsa sauce and spread it evenly on the tortilla. Fill about 2 tbsp of the chicken lettuce mixture on one edge of the tortilla. On top it add some fresh sprouted beans and grate some cheese over it.
• Roll it while folding in the ends.
• Cut in half along a diagnol