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Quick and Easy: Crispy, Spicy Chicken Wraps
Did You Know?
That paprika needs to be heated in a moist environment to release its flavors. The best way to do that is in oil.
I can’t take the credit for this recipe as it’s one of my husband’s creations. He’s not known for his baking talents, but he does have a real knack for mixing spices to perfection. This recipe uses lots of paprika which adds great flavor and color. Paprika is made from ground bell peppers or chili peppers and comes in a variety of flavors.
- Spanish smoked paprika’s get their smoky flavors from being dried over oak fires and are either sweet or hot.
La Dalia Sweet Smoked Paprika from Spain
- Sweet paprika, commonly labeled as Hungarian sweet paprika, has the rich fruity flavor of the bell pepper but is not hot.
Hoosier Hill Farm Gourmet Hungarian Paprika
- Hot paprika has heat because it’s made from chili peppers, and is similar to cayenne pepper.
La Dalia Pimenton De La Vera Picante DOP Hot Smoked Paprika
- Regular paprika is usually a mix of both sweet and hot and is a relatively neutral flavor.
Paprika - Regular, Asta
I love using paprika because it’s such a versatile spice, but to reveal its full flavors it must be heated. If you try to sprinkle it on something cold or after it’s been cooked it will just taste bland. The best way to heat it is in oil, but be careful as it burns easily. If you mix it with a liquid, then make sure it gets temperature hot so it can release its magic. For this recipe, change the mix according to what kind of paprika you have in your cupboard and your preferred taste.
This is a versatile recipe, so if you want to make it hotter, then add more chili powder and hot paprika. Use any kind of vegetables that you feel like. I often struggle to get my recommended daily intake, so this recipe is a great way to pack more vegetables into my day. I have used hummus, but you can use mayonnaise, sweet chili sauce etc…
I personally like to fry my chicken strips but you can make a healthier version by grilling or baking them. If frying them, you need to make sure that the oil is hot enough because we want to release the flavors in the spices and achieve chicken that’s crispy in the outside and tender on the inside. If you add your chicken before the oil is hot enough, it will absorb the oil and make an unappetizing soggy, oily mess.
Only Have Cardamon Pods in the Cupboard?
If you only have cardamom pods, then remove the seeds from inside the pod and grind them up into a powder.
How Do I Know If My Oil Is Hot Enough for Frying?
The perfect frying temperature is 180ºC (360ºF). Most of us don’t have a kitchen thermometer to tell us when it’s hot enough, but don’t worry, you don’t need one. Instead, use one of these simple tests:
- Insert a wooden spoon into the oil. When the oil is hot enough, it will bubble around the stick.
- Drop a grain of rice into the oil. If it pops back up and starts cooking, then it is ready to cook in.
Spicy, Crispy Chicken Wraps
- 4 skinless chicken breast fillets, cut into strips
- 2 heaped tablespoons of plain flour
- ½-1 teaspoon chili powder or cayenne pepper
- 1 teaspoon ground cardamom
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons ground smoked sweet paprika
- 1 teaspoon ground hot paprika
6 tortilla wraps
1 avocado, cut into thin strips
1 red capsicum, cut into thin strips
2 tomatoes, sliced
Cheese, grated or sliced (I like to use cheddar)
Lettuce or rocket
- Slice the chicken into thick strips at least an inch (2.5cm) wide. If they are too thin they tend to dry out.
- Thoroughly mix the flour and spices together in a large bowl.
- Add the chicken strips into the spiced flour mix and coat them well.
- Meanwhile, add about 1 cm deep of oil into a fry pan on a moderately-high heat.
- Once the oil is hot enough, 180ºC (360ºF), add the chicken strips in batches and shallow fry. (Alternately, you can roast, grill or bake them).
- While the chicken is cooking, prepare your other fillings. I have listed the ingredients that I like to use, but there are no rules, so add anything that you like.
- The chicken will take about 10 minutes to cook, depending on how thick you have cut your strips. Once cooked, place the chicken on paper towels and dab away any excess oil.
- To assemble the wraps, spread the hummus, then place accompaniments and chicken onto it and roll up. Enjoy!
Nutitional Facts Using Roasted Chicken
|Serving size: 6|
|Calories from Fat||162|
|% Daily Value *|
|Fat 18 g||28%|
|Saturated fat 5 g||25%|
|Unsaturated fat 8 g|
|Carbohydrates 41 g||14%|
|Sugar 1 g|
|Fiber 5 g||20%|
|Protein 31 g||62%|
|Cholesterol 72 mg||24%|
|Sodium 327 mg||14%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Nutritional Facts Per Serving If Using Fried Chicken
- Calories: 503.7
- Total Fat: 19.6
- Saturated Fat: 6.0 g
- Unsaturated Fat: 9 g
- Cholesterol: 95.3 mg
- Sodium: 348.3 mg
- Potassium: 588.7 mg
- Total Carbohydrate: 41.3 g
- Dietary Fiber: 5.2 g
- Sugars: 0.7 g
- Protein: 40.3 g
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© 2015 C L Mitchell