Mexican Chicken Tortillas
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Ingredients
1 pound ground chicken
1 TBSP olive oil
2 cloves garlic, peeled and minced
½ onion, chopped fine
¼ tsp cumin powder
¼ tsp coriander powder
¼ tsp oregano powder
¼ tsp cayenne powder
¼ tsp salt
2 medium-size tomatoes, chopped fine
4 scallions, ends trimmed and chopped fine
½ cup fresh cilantro, chopped fine
1 lime, juiced
salt and black pepper to taste
1 Boston lettuce
440 grams ground chicken
1 TBSP (15 ml) olive oil
2 cloves garlic, peeled and minced
½ onion, chopped fine
¼ tsp (1.25 ml) cumin powder
¼ tsp (1.25 ml) coriander powder
¼ tsp (1.25 ml) oregano powder
¼ tsp (1.25 ml) cayenne powder
¼ tsp (1.25 ml) salt
2 medium-size tomatoes, chopped fine
4 scallions, ends trimmed and chopped fine
8 grams fresh cilantro, chopped fine
1 lime, juiced
salt and black pepper to taste
1 Boston lettuce
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Instructions
- In a stove-top pan, heat the olive oil, and sauté the garlic and onion.
- Stir in the ground chicken along with the cumin, coriander, oregano, and cayenne powders, as well as the salt. Once the chicken is done, set aside.
- Meanwhile, for the second part of the filling, mix together the tomatoes, scallions, fresh cilantro, lime juice, salt, and pepper in a bowl.
- Destem the lettuce head – wash, dry, and place on a plate. These will serve as the wrap part.
- Scoop some cooked chicken filling, and then top with the tomato-onion-cilantro filling, and place inside a lettuce leaf.
- Fold over the leaf to make a wrap and enjoy.
Nutritional Info
Storage
Notes
It is believed that the existence of traditional tortillas dates back many centuries. It has been a staple food among peoples of Mexico and the American Southwest. For our version, we replaced the non-SCD wrap with lettuce leaves. You can also use our Crepes (see Related Recipes) to wrap the filling.
Related Recipes
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