Southern Chicken Wraps

The Foodies' KitchenJune 21, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

These Southern Chicken Wraps are the perfect menu pick for the weekend, especially if you have soccer fans at home… and they are watching both the EuroCup and the Copa América. These are a breeze to prep, filled with healthy ingredients and they are very very filling. You just have to put them together: most of the work is dicing the fillings, and as a plus you can get them ready the night before, stored in separate small containers. Except for the avocado, which can get brown.

The jalapeño sour cream really gives the wraps a winning spicy touch. If you’re worried it might be too spicy, you can remove the seeds from the jalapeños and cut the amount of them in half so it’s not that spicy. Now, for the flour tortillas, make sure you get the big ones or you won’t be able to roll the wraps.

So they have the best flavor and presentation, we recommend that the wraps are served immediately after they have been prepared, or the sour cream could drip a bit. However to be completely honest, we had plenty of wraps after preparing the post, so we had them the day after (for dinner) and they were perfectly fine.

We always search for good products that we can share with you. At Siman we found a ceramic bowl (where you can see the shredded chicken), and it’s perfect for your morning cereal, for sauces or to use it like we do: for our mise-en-place. We also used the Oster kitchen knives from our Chicken Wings post, and an oval-shaped ceramic platter with a leaf pattern. The entire Alfresco line of ceramic plates and platters are perfect for every occasion. Remember you can follow Almacenes Siman (and stay up to date with their sales!) on Facebook and Instagram.

Kitty & Helga

Southern Chicken Wraps

Recipe adapted from Martha Stewart
Yield: 4 servings

Ingredients:
¾ cup sour cream
2 to 3 tablespoons chopped pickled jalapeños (adjust to your preference)
2 tablespoons fresh lime juice
Coarse salt and ground pepper
4 flour tortillas (10 inches each)
3 cups spinach
3 cups shredded cooked chicken
1 can (15 ounces) drained and rinsed black beans
1 large tomato, diced
1 small red onion, diced
1 avocado, diced

Directions:

In a bowl, whisk together sour cream, jalapeños, and lime juice; season with salt and pepper.
Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border.
In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado.
For each wrap, fold one side of tortilla over filling, then roll tightly to form a cylinder, ending seam side down.

Have you made this recipe?

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