Spinach Tortilla Wrap With Special Chicken Filling

Spinach Tortilla Wrap With Special Chicken Filling

   November 11, 2020       Lyn Alina

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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.

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Easy Whole Wheat Tortilla (Vegan & Egg Free)

Easy Whole Wheat Tortilla (Vegan & Egg Free)

   July 27, 2019       Lyn Alina

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Tortillas aren't a big part of my family culture.
Being living in an Asian country; Malaysia, our staple carbohydrate source is rice.
Then..migrating to live my adult life in the city of Malaysia has helped me to explore different food choices from all over the world.
Whats more, internet makes our life so convenient that helped to resolves our curiosity on various eating cultures by just a quick search on the search engines.

So this is how I am able to create my own whole wheat tortillas.
I found a few whole wheat tortilla recipes from websites with very simple preparation.
This is my third time I was making my own tortillas and the previous two I made two years ago by using plain flour.
I can't recall how my previous tortillas looked like.
I was so excited to share on the outcome of my homemade whole wheat tortillas that I can't wait to blog about it!
After making few mistakes, especially during the dough resting time, I finally managed to overcome excessive dough retraction when I cook my tortillas.
All I can say is it is easy to prepare yet challenging to produce the perfect outcome.
Here, I am going to share with you on how to reduce your tortillas from excessive retraction when you rolling or cooking them.

I am sure you are familiar with the magical word of GLUTEN.
What does gluten do and how it can affect the shape of your dough?

Gluten is a kind of protein that form elastic network when flour is moistened and manipulated.
It helps to shape and hold the structure of baked goods.
Without gluten, your cookies may crumble at the touch.
RESTING is another important factor in getting the perfect structure of any kind of baked goods and and tortillas aren't an exception.
Resting allows the gluten to relax and easily reform the protein strand for the final dough shape.

During my tortillas making experiment yesterday, I had my dough well rested for 1 hour.
But I was still struggling to shape my dough into a thin, round layer tortillas-like shape.
I wonder what was wrong with my tortillas dough (I felt really frustrated at that time!).
After struggling to shape two portions of the dough, even though the rolled dough is not as thin as I wanted, I still proceed to cook them.
And guess what, both of them were severely retracted during the cooking process and became much smaller in size!
Then, I tried to flatten the rest of the portions into a small disc-shaped like with my palm and have them rested for another 10 minutes.
And finally, I was able to easily shape my dough thinly and my tortillas weren't retracted when I cooked them.  Yeah!

Next time, when I make tortillas, I'll make sure to flatten the dough first before put it to rest.
When you flatten the dough, the protein stands are adjusted into that shape so when you roll your dough, it won't retract.

I added 1 cup of all purpose flour as I don't want my tortillas to be too dense in texture.

Easy Whole Wheat Tortilla

Course : Breakfast, Snack, Lunch, Dinner

Yield : 12

2 cups of wholewheat flour

1 cup of all purpose flour

1 teaspoon of salt

1/2 cup of vegetable oil

Approximately 1 cup of warm water

Methods:


In a large mixing bowl with attached flat beater, add whole wheat flour, all purpose flour, salt.  Mix until all ingredients are well incorporated.

Slowly add in vegetable oil and warm water while mixing. Knead the dough until a soft, non-sticky ball is formed.  Add in more flour or water when necessary.

Alternatively, if you are using bread machine maker, pour in all the ingredients and select the menu to "dough" and press the "start' button.

Floured your working surface with flour.  Take the dough out of the mixer and transfer it onto the floured surface.



SHAPING THE DOUGH

NOTE: This picture was taken before I flatten the dough. For easy shaping the dough later, flatten the dough balls first.

Divide the dough first into two, then cut each portions with another six small portions like cutting a pizza.  Roll them into round shape balls and flatten the balls with your palm. Store the flatten dough in a container or ziplog bag and let rest for at least 20 minutes.  (To prevent them from sticking, coat each of the flatten dough with flour).

Dust the surface with generous amount of flour and place one dough at the center.  Dust a wooden rolling pin and the top surface of the dough with flour and roll into a thin, round shape.



COOKING THE TORTILLAS

Heat a flat pan or cast iron griddle to medium low heat.  Grease with little oil if necessary.

When the pan is hot, add tortilla. Flip to the other side when bubbles start to formed.  For eating tortillas on the spot, cook until brown spots have formed on the surface.  To make tortillas for storage, cook for about 20 seconds for each sides, just until light brown spots have formed.

Cover the tortillas with a towel to prevent exposure to the air and the cooked tortillas from getting stiff.

Serve warm with favorite toppings and gravy.




STORING THE TORTILLAS

Keep the leftover in a ziploc or air-tight plastic bag and store in refrigerator until ready to use.

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