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Friday, 2 August 2013

Fajita Wraps

When its raining everyone expect from me that iam going to cook something diffrent and special.Yesterday a sudden rain made my it was too hot from many days. And rainy weather cheers my mood and i think to try something very special,sudden fajita come in my mind and made fajita wraps with the combination of yummy salsa and fajita chicken.It will be liked by both salsa and fajita lovers.My siblings love these iam sharing the recipe.


      To make Tortilas
      • Maida (Flour) 2 cups
      • Wheat flour 1 cup
      • Baking powder 1 tsp
      • Oil ¼ cup
      • Salt 1tsp
      • Lukewarm water for kneading
   Mix both flours , add salt oil and baking powder , and now knead with lukewarm water . roll out and cook on griddle like chapattis, keep aside.tortillas are ready.
For filling
      • Chicken 2 cups shredded sliced thinly
      • Ginger /garlic paste 1 tsp
      • Salt 1 tsp
      • Red chilli powder 1 tsp
      • Coarsely grinded cumin seeds 1 tsp
      • Lemon juice 2 tbsp
      • Onion rings thick slices
      • Bell pepper 1 slices
      • Tomato 1 slices
      • Jalapeno peppers as req
      • Cream cheese 2tbsp
      • Cheddar cheese 4 tbsp
Mix ginger garlic ,cumin, lemon juice,salt and red chilli in chicken and heat oil in skillet and cook , when almost done ,add thickly sliced onions , bell pepper as well as tomatoes ,cook them stirring once or twice , do not cook vegetables alot just 2 or 3 mins.
A delicious salsa recipe made with fresh ingredients.
      3 tablespoons finely chopped onion
      2 small cloves garlic, minced
      3 large ripe tomatoes, peeled and seeds removed, chopped
      2 hot chile peppers, finely chopped
      2 to 3 tablespoons minced coriander fresh
      1 1/2 to 2 tablespoons lemon juice
      salt and pepper
      Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water. Cool.
 Combine onions and garlic with chopped tomatoes, peppers, coriander, lemon juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors. Makes about 2 cups of salsa.
      note we don't have 2 cook onion. Garlic, chop tomatoes etc... in salsa recipe
   Now spread one tbsp of cream cheese on tortillas , on top of that spread salsa , and place some of the prepared chicken filling , some cheddar cheese , roll /wrap them , heat a grill and toast them for 3.5 mins each side , slice in half. Serve.

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