Crispy Chicken Wraps
This recipe relies on using a rice cooker to keep it simple, if you haven't got one you can still make it, but you'll need to cook the rice in a pan.
Sauce ingredients:
- 250ml water or chicken stock
- 2 tbsp oil
- 2 tbsp flour
- 1 tsp chili powder, paprika, and sugar
- 1/2 tsp garlic, oregano, and cumin
The rest:
- 4 or 5 frozen, boneless southern fried chicken thighs
- 6 to 8 tortillas, depending on the size
- A (rice cooker) cup of rice
- 1 tin of beans (kidney beans or black beans ideally, but any work)
- Around 200g of grated cheese I guess, let your heart dictate the amount not me!
Start by setting the oven to 200C, and once it reaches temp, add the chicken thighs for however long the packaging says, but probably around 25 minutes.
At the same time, start the rice cooker.
While they cook, prepare the sauce. In a small pot, add the oil and the flour and gently heat, mixing until the flour foams. Add the sauce spices and stir through, then add the water or chicken stock. Stir well, lower the heat and cook until the sauce thickens for roughly 5-10 minutes. Taste it, and add salt if required. Once ready, set to one side.
When the chicken and rice are a few minutes from ready, heat up the beans by either gently boiling, frying them in a pan, or microwaving if you have to. Add the beans to the rice and mix through. Heat up the tortillas by either heating through in a frying pan, or microwaving.
Once the chicken is ready, take it out the oven and let it rest for a minute, then slice it into strips.
To prepare the wraps:
Take a tablespoon of sauce and smear it over a tortilla. Add a couple spoonfuls of the rice & beans, then top with the chicken and cheese, topping with a bit more sauce, then roll it up and repeat for the remainder of the tortillas.