Chicken Tortilla Wraps with Curry Cream

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This dish is loaded with unbeatable flavors and textures, these chicken tortilla wraps are quick and easy lunch and dinner recipe.

These chicken tortilla wraps were a big hit with my family, and I whipped them up in less than 30 minutes.

I started breading my chicken and fry them until golden, or you can just use your leftover chicken if you have it. A creamy curry sauce adds so much flavor to these wraps, and the fried bacon add a wonderful crunch.

I hope you get to make these creamy chicken tortilla wraps soon. Let me know what you think.

You will need:

  • 500 grams chicken breast or fillet
  • oil or butter, for frying

For the breading

  • flour
  • egg
  • salt and pepper
  • breadcrumbs

For the curry cream

  • 500 grams sour cream, 18% fat
  • 1 tbsp curry powder
  • salt and pepper

To serve

  • 1 pack bacon
  • 1 pack tortilla
  • iceberg salad, rinse and cut roughly
  • 1 cucumber, cut into long thin rods
  • 1 red onion, cut into thin slices
  • 2 tomatoes, cut into small cubes

Procedure (video):

For the curry cream

  1. Combine the sour cream, curry powder, salt, and pepper in a mixing bowl. Whisk until smooth. Cover and set it aside in the fridge while preparing the filling.
  1. Fry the bacon and take it out of the pan to let it drip onto a piece of paper towel. Then set aside.

Breading the chicken

  1. On a plate, mix flour, salt, and pepper. Place bread crumbs into a second plate. Beat eggs in a third shallow plate. Then dip the chicken into the egg mixture, dredge in the flour mixture, shaking off the excess. Dip the breaded chicken back into the egg and coat with bread crumbs.
  2. Heat oil or butter into a large, heavy pan and heat over medium-high heat. Cook the chicken until golden brown. Turn the chicken and cook until equally brown on the other side. Repeat with the remaining cutlets, adding more oil to the pan as needed.
  3. Transfer the chicken cutlets to a paper towel and set them aside.

Assembly

  1. Place a tablespoon of dressing on the tortilla’s top and line with iceberg salad, then evenly distribute the other ingredients.
  2. Fold the bottom and then the two sides, so they overlap.’
  3. Serve and enjoy!
 

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