Cali Chicken Wraps
 
Prep time
Cook time
Total time
 
Serves: 4 wraps
Ingredients
For the marinade:
  • 2 chicken breasts, boneless and skinless
  • 1 cup buttermilk
  • 1 tsp red chilli flakes
  • ½ tsp sea salt
For the coating:
  • ½ cup flour
  • ¼ cup cornmeal
  • 2 tsp red chilli flakes
  • 1 tsp sea salt
  • ½ tsp black pepper
For the wraps:
  • 4 9 inch whole wheat tortillas
  • 2 cups baby kale and spinach, rubbed with 2 tsp Extra Virgin Olive Oil
  • 2 ripe avocadoes, peeled, pitted and thinly sliced
  • ½ cup blue cheese dressing (I used a mix of two dressings)
Instructions
  1. Cut the chicken breasts into 5 inch long strips. In a bowl, mix the the ingredients for the marinade- buttermilk, chilli flakes, salt. Let the chicken sit in the marinade for an hour at least or overnight.
  2. Once marinated, in another bowl prepare the coating ingredients. Mix together flour, cornmeal, red chili flakes, salt and pepper.
  3. Dip marinated chicken in the flour mix, turning to coat evenly and place on a parchment lined baking rack. Re-dip each piece again in the marinade liquid, and then the flour-cornmeal mix and back on the baking tray. Throw the marinade and flour mix.
  4. Shallow fry the chicken pieces on medium heat till the outside is golden brown and it is cooked inside, about 6 minutes per side. You could also deep fry, I shallow fried.
  5. Remove fried pieces onto a paper towel lined plate.
  6. To make the wraps, to each tortilla spread the dressing. Add a small handful of the kale spinach leaves. Layer the chicken pieces, avocado slices. You can add bacon too, and top with extra dressing.
  7. Fold in the sides of the tortilla and roll the tortillas up tightly over the chicken. Cut in half and serve.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/09/15/table-gourmet-subscription-boxes-review/