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You can use either of the marinades below. If desired, you can divide your chicken and use different-flavored marinades for each portion.
1/2 pound (1/4 kilogram) thin chicken cutlets, left whole or thinly sliced
olive oil, for sautéing and searing
1 large onion, julienned
1 large red, green, or yellow pepper
2–3 cloves garlic, minced or 2-3 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
4 wheat tortillas
lettuce (optional)
sauce to taste, such as Gefen BBQ, buffalo, or hot sauce
pickled onions (optional)
1 teaspoon Gefen Paprika, or to taste
1 teaspoon turmeric, or to taste
1 teaspoon Gefen Garlic Powder, or to taste
1 teaspoon dried rosemary, or to taste
1 teaspoon chicken soup mix, or to taste
1 teaspoon crushed red pepper, or to taste (optional, to add some kick)
1 teaspoon sumac, or to taste (optional. for lemon flavor)
premade spice mix or sauce, such as: onion soup mix, chipotle seasoning, garlic and herb mix, Haddar Teriyaki Sauce, chimichurri sauce
Heat a frying pan over medium heat and drizzle in a bit of olive oil. Add the onion and pepper to the pan and sauté.
Once the onions have slightly caramelized and the vegetables have softened, add in the minced garlic and sauté until fragrant. Remove vegetables from pan and set aside.
Season cutlets with salt and pepper, and then place in a medium bowl with the marinade of your choice.
If you have time, allow the chicken to marinate for 20–30 minutes.
Heat oil in a large frying pan on medium-high heat. Sear cutlets on both sides, until cooked through. If the chicken was left whole, immediately shred with two forks.
Char the tortillas by placing each one onto the burner for around five–10 seconds (depending on how charred you like it). Use tongs to flip it over to char for another five–10 seconds.
To assemble the wrap: On the tortillas, place lettuce if desired, sautéed vegetables, chicken, and a drizzle of your favorite sauce. Top with pickled sumac onions if desired. Wrap it up and enjoy!
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