Chicken Fajita Wrap Recipe | Shireen Anwar

Ingredients for tortillas:

• Flour 2 cups (heaped)
• Baking powder 1 tsp
• Wheat flour 1 cup
• Oil ¼ cup
• Salt 1 tsp
• Warm water to knead

Method:

1. Sieve both flours with salt and baking powder,
2. add in oil mix knead with warm water as required to form into a medium dough
3. leave covered for 1 hour make into 6 balls
4. roll each ball into a thin dinner plate size tortilla
5. cook on medium tava for 3 minutes and remove.

Fajita filling:

• Boneless chicken 2 cups (juliennes)
• Ginger garlic paste 1 tsp
• Salt 1 tsp
• Red pepper 1 tsp (crushed)
• Cumin 1 tsp (crushed)
• Lemon juice 2 tbsp
• Onion 1 (sliced)
• Tomato 1 (sliced)
• Jalapeno as required (slice)
• Cream cheese 4 tbsp
• Cheddar cheese 4 tbsp
• Salsa ½ cup

Method:

1. Marinate chicken with ginger garlic paste, salt, crushed red pepper, crushed cumin and lemon juice for 30 minutes.
2. Then pan fry in 2 tbsp oil till tender.
3. Spread tortillas on a flat surface, spread with cream cheese then chicken also add in sliced vegetables salsa grated cheese roll it up tightly
4. grill till light golden and crisp for 5 minutes
5. Serve immediately.