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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Recooked Chicken Wrap Recipe

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This recipe for Recooked Chicken Wrap is from Our Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Boneless and Skinless Chicken Thigh
1/4 tbsp of Salted Butter
Garlic Salt
Salt
Pepper
One La Banderita Soft Taco Four Tortilla
Directions:
Directions:
Cook cleaned chicken thighs in the oven at 350 degrees for one hour. Let cool.

Put pan on Skillet at medium heat and add salted butter. Let melt.

Shred one chicken thigh with your hands and add it to the hot skillet. These pieces should be relatively small, the size of a grape is preferable.

You will need to check the chicken a couple times every minute. You want to look for the sides of the chicken to turn golden in color. Once golden, you want to add your spices - garlic salt, salt and pepper. Add the chicken pieces to one side of the tortilla. Fold up so that it is shut, similar to a burrito. To close shut, stick two toothpicks through the wrap.

Put entire (closed) wrap on the skillet and cook on both sides until the wrap is golden in color.

Enjoy
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
1 hour and 15 minutes
Personal Notes:
Personal Notes:
This is my go-to meal (for lunch or dinner) whenever we have chicken leftovers in the fridge.

Cut the wrap in half after completely cooked for ease.

 

 

 

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