Chicken Tortilla Wraps
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
Chopped fresh parsley
Steamed julienned carrots
Steamed sliced button mushrooms
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.