I don’t know about you, but ever since the beginning of quarantine I’ve been finding a way to eat every last thing in my house so as not to go back to the grocery store. And speaking of the grocery store, it’s no secret that there have been shortages everywhere. I can’t even count how many times I’ve been unable to get food I’d typically eat in my daily diet, which is what’s brought me to this post today.
A few weeks ago, after running out of the gluten free wraps I normally use for my lunch, I came across these little tortillas. I knew that trying to pair my normal lunch wrap of balsamic vinegar, chicken, and spinach with a corn tortilla probably wouldn’t end well (I mean, does that even sound appetizing?), so I came up with a new lunch recipe: mini shredded chicken wraps with a slight kick.
Easy, delicious, and satisfying, here’s how to make flawless mini shredded chicken wraps.
ingredients + instructions:
INGREDIENTS:
- 2-3 Corn Tortillas (preferably small).
- Shredded Chicken.
- Romaine Lettuce (sub out different kind of lettuce to your liking).
- Medium Salsa (substitute mild for those who don’t like spice).
- Optional: corn & black bean salsa (make with corn and black beans combined).
SHREDDED CHICKEN INSTRUCTIONS:
Place desired amount of chicken breasts into crock pot and cook on low overnight or for 8-12 hours. When done, chicken should be cooked through fully, but also tender enough to fall apart with fingers.
MINI SHREDDED CHICKEN WRAP INSTRUCTIONS:
- Take non-stick cooking spray and spray a large skillet, then drop 2-3 tortillas (depending on size of the skillet) in and turn stove on low-medium-low; this will give the tortillas time to heat up without burning and getting hard.
- Once stove has begun heating up, flip over tortillas using a pair of tongs. Continue flipping until tortillas are crispy enough to the point where they won’t fall apart, but not to the point where they will break if you try to wrap them up. They should be slightly brown on the outer edge of the circle.
- Place cooked tortillas onto plate.
- If you’re adding corn and black bean salsa, place it onto tortilla now in a flat, even line across the center.
- Distribute desired amount of shredded chicken evenly throughout center.
- Add a generous amount of romaine lettuce on top of shredded chicken. Break the lettuce into small pieces for this step if you don’t have shredded lettuce at your disposal.
LEFT: STEP 4; RIGHT: STEP 5
- Add salsa in the center and slightly outward—too far to the edge and it will fall out of the tortilla when you’re eating—if you like a nice kick in your food. For those non-spicy lovers, plop salsa into the center on top of everything.
- Fold tortilla in half before you eat (I do this one by one) and enjoy.
