Chicken Wraps

This week, K, who just turned 8, decided that she wanted to cook dinner for the family. She consulted her DK Children's Cookbook and found a recipe for chicken wraps that she wanted to try and then proceeded to make a shopping list for me. We discussed the things she would like to change, and decided that it was all right to omit the snow peas and exchange green peppers for red. Apart from cutting the chicken, K succeeded in cooking the whole meal herself.

Cutting up the green pepper requires full concentration.

Stirring the chicken and vegetables

Squeezing out the lime juice

Filling the wraps

The finished product

Chicken Wraps

3 boneless, skinless chicken breasts, cut into strips

1 green pepper

8 flour tortillas

juice of 1/2 lime

1 Tbsp olive oil

2 Tbsp honey

1/2 tsp salt

1/2 tsp Asian hot and sour sauce

Wrap the tortillas in foil and heat in 375 oven for 6 minutes.

Stir together olive oil, honey, salt and hot sauce in a medium sized bowl. Put chicken in bowl and stir until each piece is coated.

Preheat a skillet, then add chicken and fry for 2-3 minutes and then turn. Add peppers to skillet. Stir mixture and squeeze lime juice over it.

Spoon chicken and pepper mixture into the tortillas and fold to make "envelopes". Secure with toothpicks if necessary.

Next time I might add onion and garlic, and perhaps some other colors of peppers or additional vegetables. More hot sauce might also be desirable for adults. This could be good with fresh tomato salsa and/or guacamole.