Spicy Ground Chicken Wrap

I bought some Ground Chicken because it is supposed to be better for you than Ground Beef, right? Well, I barely remember how to cook Ground Beef! Can you substitute Ground Chicken into any Ground Beef recipe?  So I turned to Yummly to lend a hand and found this recipe for Spicy Ground Chicken; I did make a few changes because I thought the original recipe might be lacking in flavour.
After grilling my husband for info and telling him that the original recipe called for zucchini and green pepper he said:
“It was tasty.”
“No, no zucchini! That would ruin it.”
“Yea, it could use green pepper for colour.”
He went on to say that the texture was good, flavour good, all up? Good. A real critic, right?

What did I change:
Yellow Pepper for Green simply because I didn’t have Green on hand
Omitted Zucchini, again, left out because I didn’t have any on hand which worked out to my favour because I don’t think Luke likes Zucchini
Added 1 teaspoon Chili Flakes, 1 teaspoon Ground Cumin, 1 1/2 teaspoon Dried Oregano, Salt and Pepper, the original didn’t call for any spices at all.
1 cup of Plain Greek Yogurt, I thought it needed something to bring everything together. You could also use Sour Cream but I prefer the Plain Greek Yogurt.
1 cup Shredded Cheddar Cheese, just because I thought it would add flavour and texture to the wrap.

Spicy Ground Chicken Wraps
Spicy Ground Chicken Wraps

1 lb Ground Chicken
1 Onion, diced
3 cloves Garlic, minced
1 Green Pepper, chopped
1 Red Pepper, chopped
1 cup sliced Mushrooms
2/3 cup Chunky Salsa
1 1/2 teaspoon Dried Oregano
1 teaspoon Chili Flakes
1 teaspoon Ground Cumin
Salt and Pepper
1 cup Plain Greek Yogurt (or Sour Cream)
1 cup Shredded Cheddar Cheese
6 – 10″ Flour Tortillas ( I used Sundried Tomato Tortillas)

In large non-stick skillet cook ground chicken in a bit of olive oil for about ten minutes, or until cooked through.
Remove chicken from pan to a heat proof mixing bowl and set aside.

Add onions and garlic to pan and sautee until translucent.
Add chopped peppers and sliced mushrooms; cook until slightly soft.

Return chicken to the vegetables and add salsa, oregano, chili flakes, ground cumin, salt and pepper and heat to boiling; reduce heat and simmer for about 10 minutes.
Stir in Greek yogurt and continue cooking until heated through.

Place 1/6th of the mixture on a 10″ flour tortilla, sprinkle with a bit of shredded cheddar cheese and wrap up.
Repeat with remaining 5 tortillas.

Serves 6



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