Soft sesame tortillas tightly envelop the spicy chicken!
One bite unleashes an irresistible flow of saliva, instantly skyrocketing your happiness index!
Not all food embodies bliss—only that which makes you ‘crave another bite endlessly’…
This is true culinary joy!
**Ingredients for Mexican Chicken Wrap:**
– Chicken breast/thigh: 300g
– Bell peppers: 50g
– Onion: 50g
– Tomato: 100g
– Bird’s eye chili: 5 pieces
– Lime: 1/4 piece
– Oil: 10g (for marinating) + 20g (for stir-frying)
– Salt: 2g
– Red wine: 100g
– Ketchup: 100g
– Black pepper: 2g
– Water: 60g
– Flour: 100g
– Yeast: 1g
– Salt: 1g
– Oil: 15g
– Toasted black sesame: 2g
– Lettuce: 1 head
**Instructions for Mexican Chicken Wrap:**
1. Dice chicken into 2cm cubes, mix with oil and salt, marinate for 10 minutes.
2. Dice onion, bell peppers, and tomato into 1cm cubes. Finely chop bird’s eye chili.
3. Heat oil to medium temperature, stir-fry chicken until lightly browned.
4. Add diced onion, bell peppers, and tomato. Stir evenly.
5. Pour in red wine, bring to boil over high heat.
6. Add ketchup, simmer for 5 minutes on low heat.
7. Incorporate chopped chili, black pepper, and salt. Mix thoroughly.
8. Squeeze in lime juice, stir to combine.
9. Dissolve yeast in 40-50°C warm water, let rest 10 minutes.
10. Combine yeast mixture with flour, oil, and salt to form dough.
11. Knead in black sesame seeds.
12. Cover with plastic wrap, rest for 15 minutes.
13. Roll dough into log, divide into 6 portions.
14. Flatten each portion and roll into 1mm-thick tortilla.
15. Heat skillet over medium fire, cook tortilla until bubbles form.
Flip 1-2 times for 1-1.5 minutes total, then remove.
16. Layer lettuce and chicken filling, roll tightly.
Serve with avocado dip or cheese.
