While Grandmom was gone, Michael and I enjoyed the foods that Grandmom can’t eat. One of our favorites is chicken wraps.

This recipe came as a modification of one my my favorite lunches at the hospital: Wrap day. Unfortunately, they use fried chicken breast nuggets, which are not particularly healthy. These get more of their heat from the chicken than the ranch dressing.

Yes, you could use sour cream instead of the spicy ranch, but really, it’s the dressing that makes the wraps. And about a quarter of the time we forget to make the rice, but I prefer the rice because it lets me use a lot less chicken.

Chicken Wraps
3 chicken thighs
1/2 vidalia onion, sliced
1 small red pepper
~1/2 head minced/crushed garlic
~1 tbsp extra virgin olive oil
~1/2 tsp cumin
~1/2 tsp dried cilantro
~1 tsp dried oregano
~1/2 to 1 tsp red pepper
~1 tbsp lime juice
~1 1/2 tbsp lemon juice
Melinda’s mango hot sauce (or other hot sauce)
whole wheat or other flour tortilla
Spanish or taco rice
shredded colby jack cheese
lettuce
tomato
spicy ranch dressing

Make the rice.

Slice the chicken into smallish pieces.

Mince the garlic into the olive oil.

Heat a skillet over medium high heat. Add a tablespoon or so of canola or other high heat oil to the skillet. Saute the onion and red pepper.

Saute the chicken: add the chicken evenly to the pan and ignore it until it is cooked at least halfway through. Once the chicken is thoroughly cooked, add the garlic and other spices. Add the hot sauce and then follow with the lemon and lime juice. Add more lemon juice as needed, so make sure the spices evenly cover the chicken and onions.

Turn off the heat.

Heat the flour tortillas (we use the microwave).

Add chicken, rice, cheese, lettuce, tomato and ranch dressing to the tortilla.

Wrap and eat!


Great. Now I’m really hungry, and who knows when we’ll be able to make wraps again!