Chicken tortillas

Chicken Tortilla Wraps

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Something new for packed lunch to work and filling can be whatever you like. Pang-opisina? No chopped onions please.

White tortilla wraps
Chicken breast, sliced into thin strips
Diced tomatoes
Chopped fresh parsley
Steamed julienned carrots
Steamed sliced button mushrooms
Fancy lettuce
Salt and pepper
Extra virgin olive oil

Sprinkle salt and pepper on chicken and marinate for half an hour. Heat olive oil in a pan. Stir-fry chicken strips for about 5 minutes.

Combine diced tomatoes, mushrooms and parsley to make salsa. Arrange chicken strips and carrots on lettuce over each tortilla wrap. (If you like, you may also add mayo or guacamole on the wrap.) Top with salsa and wrap up firmly. Serve immediately or wrap in foil or grease-proof paper for a packed lunch.

Lasang Pinoy, Sundays. Eat’s a Wrap.
Lasang Pinoy, Sundays

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

10 thoughts on “Chicken Tortilla Wraps

  1. It looks really filled! You also made one that is so healthy, although I dont like the red lettuce much…I’d stick with chicken breasts! (btw, photo pa lan healthy na tingnan…galing mo talaga with food shots)

    Enjoy your week!

  2. Haha! I am not really a fan of this red or rather purple lettuce but I had no choice. Naubusan ng green lang sa supermarket and I need to buy ASAP.

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