2 chicken breasts (higher quality = better)
1 tsp coconut oil
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp chilli powder
1 tsp paprika
2 tsp cumin
8 tortilla wraps (home-made is best)
Salsa, guac and sour cream dips (home-made is best)
250g cheese - grated
Preheat the oven to 180 degrees.
Wrap the tortilla wraps in foil and pop them in the oven for 10 minutes, or until heated through.
Pop the coconut oil into a hot pan on the stove to heat it up and melt the oil.
Chop up the pepper and onion into thin slices and add to the pan.
While these are cooking chop up your chicken into strips or small chunks.
When the pepper / onion start to soften add your chicken to the pan.
Cook like this until the chicken seals.
Now add all the spices in any order and stir the contents of the pan to get a nice even spread.
Stir occasionally to prevent burning and cook for a further 5-10 minutes, or until the chicken is cooked through.
Take one wrap and add the dips and some cheese to the centre of it, leaving space at the bottom to allow you to fold it.
Now add a spoonful of the chicken, onion and pepper mix to the middle of the wrap.
Fold the bottom of the wrap up to prevent contents falling out then roll the wrap from side to side.
Repeat for the rest of the contents.
One of the great things about making your own is you can play around with the proportions of the different spices to play around with the end flavour - you can make it a little different each time. E.g. if you like it spicier add more chilli powder or cayenne pepper.
I hope you give this a go and enjoy them!
If you have any other recipes you want to share then get in touch and I may feature them next week!