This recipe is taken from the 2001 Milk Calendar. My family really enjoys these fun Mexican wraps. This recipe is a great way to include all four food groups in one tasty meal.
- Prep: 20 min
- Cooking: 10 min
- 6 large flour tortillas
- 1 tbsp (15 mL) vegetable oil
- 1 medium onion sliced
- 1 lb (450 g) boneless skinless chicken cut in thin strips
- 2 tbsp (30 mL) chili powder
- 1 1/2 tsp (7 mL) dried oregano
- 3 tbsp (45 mL) all-purpose flour
- 1 cup (250 mL) Milk
- 1 red bell pepper or green bell pepper cut in thin strips
- Salt and pepper to taste
- Shredded lettuce
- Shredded Canadian Monterey Jack or Cheddar Cheese
- Chopped Fresh tomatoes
- Fresh lime wedges
- Sour cream
Warm tortillas according to package directions.
In large nonstick skillet, heat oil over medium-high heat; stir-fry onion until softened. Add chicken, chili powder and oregano; stir-fry just until chicken is browned all over.
Whisk flour into milk until smooth; stir into skillet. Add peppers; simmer, stirring, until liquid is bubbling and thickened. Season with salt and pepper. Spoon filling along centre of each tortilla; add toppings. Fold up bottom of tortilla then fold sides to enclose filling.
For the Adventurous: For extra flavour, add 1 tsp (5 mL) ground cumin along with the chili powder and half a jalapeno pepper, minced, along with the sweet peppers.
Healthy Eating Tip: Get D” facts- Milk gives you the added benefit of Vitamin D, which helps the body absorb calcium. Milk is one of the few food sources of Vitamin D.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||11 % / 118 mg|
|Vitamin C:||82 %|