Today’s dinner recipe is Chicken-melt-wrap. It’s super easy to make and perfect for any night of the week. As I’ve started to eat a whole lot more healthy than I used to do, It’s a lot of chicken and Salmon on the menu for sure. But It’s so much you can do with it, so basically it’s a whole new world to explore. I hope y’all are staying safe during these horrible COVID-19 times. I also hope that y’all are having a wonderful Wednesday.
300g Sliced Cicken
160g canned or fried mushrooms
1/3 Red Onion
Fajita spice mix ( Old el paso)
220g Grated cheese
1 TBS Butter
How to make Hetty’s Chicken-Melt- Wrap:
- Preheat the oven to 392 degrees F. ( 200 degrees C). Cook the chicken in a frying pan, with some butter or olive oil of choice.
- Clean and chop up the onion and the cucumber and put it into a bowl. Drain the canned corn and mushrooms before adding them into the bowl.
- When the chicken is cooked all the way through, add in the fajita spice mix and let it simmer for a couple of minutes. Then add the Fajita Chicken into the mixing bowl with the vegetable and blend it all well together.
- Add some about 1-2 TBS of filling to a tortilla wrap, add salsa and cheese on top before wrapping it together. Spray a casserole dish with a non-stick cooking spray before adding the wrapped tortillas into it. Put it into the oven for about 12 minutes. When they’re done, serve with some sour cream on the side.
I love how easy this is to make and how tasty it actually is. If you have leftovers put it into a zip-lock bag and keep it in your fridge, that way you can easily eat them as a late-night snack or as breakfast, or even lunch the next day.
I hope y’all love this recipe as much as we did, and I hope to see y’all back here tomorrow for a new post. 🙂