Spinach Tortilla Wrap With Special Chicken Filling
I've been actively working with bread dough lately, one reason is because Mr Hubby is a fan of all sorts of breads and so do my mum.
Another reason is I bake for my YouTube channel.
I don't know why but somehow my breads and cookies videos get a lot more viewers than my other videos.
While I'm actively exploring to figure out new ideas to create yeasted bread recipes, I'm also intrigue to improve my skills in making non-yeasted breads such as flat bread and tortilla.
We're absolutely love to enjoy tortillas, from making wraps, quesadillas or as pizza base!
Tortillas are versatile flat-bread version that you will never get boring!
This time I made tortillas with freshly blend spinach juice.
These tortillas was a total hit, everybody liked my spinach tortillas, especially Mr Hubby.
I made tortilla wraps with delicious, savory chicken filling that I will share the recipe later on.
These spinach tortillas were so soft, even when they've already cool.
Adding plain yogurt into the tortilla's dough will surely added moisture to your spinach tortillas.
I'll make sure to add plain yogurt into my tortillas and naan bread recipes in the future.
As for the filling, instead of chicken, you can also fill your tortilla wraps with shrimps, beef or a mix of vegetables and beans such as edamame, chickpeas and so on.
You can also add fragrant rice or cooked pasta into your tortilla wraps.
Be limitless when it comes to cooking, alright!
To watch step-by-step on making these spinach tortillas, you can watch the video here:
Written recipe is as per below.
Please note that there will be slight difference regarding the amount of spinach leaves and water to make the spinach juice in my video and the written recipe here.
Actually, I made extra spinach juice to be used for my spinach dinner rolls that I will share the recipe in my next blog post.
Stay tune 😁
Good luck and happy cooking!
SPINACH TORTILLA WITH CHICKEN FILLING
Category: Tortilla, Healthy Breakfast & Dinner
Yield: 10 tortillas
Preparation Time: 2 hours and 30 minutes
Cooking time: 30 minutes
INGREDIENTS:
Spinach Wrap:
4 cups of all purpose flour | 500 grams
1 & 1/2 tsp baking powder | 6 grams
1 & 1/2 tsp salt | 9 grams
1/4 cup of plain yogurt | 70 grams
30 grams of spinach leaves
3/4 cup of warm water | 177 ml
1/2 cup of vegetable oil | 110 grams
Chicken Filling:
400 grams of boneless chicken (1 used 1 piece of chicken breast)
1 lemongrass - thinly slice
1 cm of ginger
1 cm of turmeric
1 inch of galangal
1 tablespoon of coriander seeds (biji ketumbar)
1 teaspoon of fennel seeds (jintan manis)
1/2 teaspoon of chili powder
1 tablespoon of plain Yogurt
2 cloves of garlic
2 tablespoons of honey
Salt to taste
3 tablespoons of vegetable oil for cooking
Other Ingredients:
Cucumber (I prefer Japanese cucumber) - cubed
Tomatoes - cut into chunks (remove the center part)
Salad - chopped
Mayonnaise
Chili sauce
INSTRUCTIONS
Making Spinach Wrap:
In a mixing bowl, combine flour, baking powder and salt. Whisk to combine.
Blend spinach leaves with warm water until smooth.
Pour spinach juice into the bowl containing flour mixture. Add vegetable oil and plain yogurt.
Mix until it forms a rough dough with a spatula or a wooden spatula.
Transfer the dough onto a lightly floured work surface and knead for a few minutes, just to make the dough smoother (no need to knead until it is elastic).
Shape into a ball and put into a clean, lightly oiled medium bowl.
Cover and allow the dough to rest for 1 to 2 hours, just to make the dough relax for easier rolling process.
Divide the dough into 10 portions with each portion weigh around 90 grams.
Shape each portion into a ball and roll into a thick disc first. Make sure to sprinkle flour sufficiently to prevent the dough from sticking to the work surface and the rolling pin from sticking to the dough when you roll it. Cover the unrolled dough discs with a clean towel or plastic until you are ready to roll it thinly.
When you're ready to cook the tortilla, roll each disc thinly and transfer onto a floured baking pan or surface. Use a rolling pin to move the tortilla onto the prepared baking pan or work surface. You can stack the rolled tortilla but not for too long. Make sure to sprinkle flour sufficiently between each tortilla to prevent them from sticking to each other.
Preheat a non-stick flat pan over medium high heat. Brush some cooking oil onto the pan. While waiting, take one tortilla and roll it once again to make it thinner. Once the pan is hot, carefully move the tortilla with a rolling pin into the pan and cook over medium high heat for about 1 minute, until you see the tortilla starts to puff, then flip it to cook on the other side for another minutes, until brown patches appear on both sides.
Once cooked, place cooked tortilla on a plate and cover with a clean towel, to prevent it from drying.
Repeat the above step for the next nine sheet of tortillas.
Tortillas are ready to be used for making wrap when they turned warm.
Cooled tortillas can be stored in a Ziploc bag and refrigerate or frozen to prolong it's shelf life.
Making The Chicken Filling:
Soak coriander and fennel seeds for 5 to 10 minutes to soften then strain.
In a food processor, add strained coriander and fennel seeds, garlic, ginger, turmeric, galangal and sliced lemongrass. Grind finely. Alternatively, you may use mortal and pastel to grind these ingredients.
Clean boneless chicken thoroughly (I washed my chicken with lime water) and cut into chunks or cut into 3 inches strips.
Mix together chicken chunks/strips with the spices in a bowl. Then add in plain yogurt, honey, chili powder and salt to taste. Mix well, cover the bowl with cling wrap and marinate for at least 30 minutes. You can left your chicken marinated at room temperature (if you opt to marinade only for 30 minutes) or refrigerate until you're ready to cook the chicken.
To cook the chicken marinade, heat vegetable oil in a non stick pan. Once hot, add in the chicken chunks/strips and cook over medium high heat until lightly charred and cooked through.
Chicken chunks/strips is ready to be use.
Assembling Spinach Tortilla Wrap:
Lay warm tortilla on a chopping board or flat plate. Make sure the tortilla is warm and not cold to ensure it is pliable enough so as not to easily break when you roll it up.
Put a small amount of chopped salad at the center and top with a few pieces of chicken chunks/strips lengthwise.
Put some cubed cucumber and tomato chunks then drizzle with mayonnaise and chili sauce. (You may use mustard or any dressing of your choice).
Then, tuck in the sides and use your thumbs to bring up the bottom of the tortilla. Keep rolling tightly until the end.
You can cut the wrap in half if you like.
The wrap is ready to be serve!
*NOTES*
I know you may be tempted to overfill your wrap, but overfilling your wrap will make the wrapping process difficult, and you could end up eating messy wrap as the fillings may spill out as you roll it.
0 comments :
Post a Comment