Grilled chicken wraps with salsa verde

We seem to have wraps quite alot at my place. I think because we have lots of little people to impress and doing that can be hard work. I have to admit I learned very fast with my first child Miss 10 that I really thought my cooking skills were no longer required and we were going to have to buy shares in a noodle company and a sauce company and I was going to hand in my apron!! I was a bit sad about this. I had this tiny little person that I was so looking forward to whipping up some culinary delights and here on her plate was plain noodles with tomato sauce. Mind you the sauce wasn't allowed to touch the noodles (heaven forbid!). I tried everything, offering things over and over and trying different things but no luck. Crying to Mr M about our first born,  I was just about ready to wave the white flag. I decided to just let her go with what she was eating and just keep offering her different choices and not make a huge deal out of things.

The turning point at one stage was when we would have wraps and I would cut everything up and place the ingredients on plates and then everyone would make their own wrap! I think my Miss 10 thought it was fantastic that she got to be more hands on and help and make her own little wrap with what she liked and eventually upgraded and added more and more things. Success!

Our wraps vary from time to time and can be more adventurous at certain times depending on how much time I have. These wraps I came across in one of my Donna Hay books was a winner with all 3 plus Mr M and what made things even better we made our own flour tortillas which were so easy.
This recipe can be found in Issue 59 Oct/Nov 2011 on page 145.

You will need:
4  x 200g chicken thigh fillets, trimmed
1 teaspoon onion salt
1/4 teaspoon chilli powder
1 teaspoon dried oregano
1 teaspoon paprika
vegetable oil, for brushing
coriander leaves, sour cream and lime wedges, to serve.
salsa verde
2 long green chillies, chopped
1 clove garlic
2 green onions, roughly chopped
1/4 cup coriander leaves
1/4 cup mint leaves
2 tablespoons vegetable oil
flour tortillas
4 cups plain flour
1 tablespoon sea salt flakes
50g cold butter, chopped
2 1/2 cups boiling water

To make the salsa verde, place the chilli, garlic, green onion, coriander, mint and vegetable oil in a food processor and process on short bursts until combined. Set aside. Makes 1 cup.

To make the flour tortillas, place the flour and salt in a bowl and mix to combine. Add the butter and rub with your fingertips until the mixture resembles fine breadcrumbs. Add the boiling water and mix with a wooden spoon until the dough comes together. Turn out onto a lightly floured surface and knead until a smooth dough forms.

Divide the dough into equal size portions and roll each piece out to a 20 cm-round (Don't worry too much on shapes and sizes). Heat a non-stick frying pan over high heat. Cook the tortillas , in batches, for 1-2 minutes each side or intil lightly browned.

To keep warm, stack the tortillas and cover with a tea towel until ready to use. Makes about 18.
Place the chicken, onion salt, chilli powder, oregano, paprika and oil in a bowl and toss to coat.. Preheat a pan or barbecue over high heat.

Char-grill or barbecue the chicken for 4-5 minutes each side or until cooked through. Slice chicken and serve with the tortillas, coriander, sour cream, lime and salsa verde.

You can always use store bought tortillas if you're feeling a little on the lazy side. A nice touch for store bought tortillas is to put them in the pan to heat rather than the microwave, but again sometimes on a Friday night you just want a quick easy meal!

Enjoy! x