Community Pick
Reggae Wraps
"This juicy chicken and tangy cream sauce are wonderful for lunch or supper. On the go? These are great warm or cold and make great lunch, picnic or beach fare! They are very portable when wrapped in foil. Perfect with fresh island fruit and a cold tropical drink!
RSC#8 3rd place"
photo by ncmysteryshopper
- Ready In:
- 15mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 453.59 g boneless chicken breast
- olive oil
- 2.46 ml ground paprika
- 2 garlic cloves, minced or 4.92 ml garlic powder
- 7.39 ml fresh ginger, grated or 2.46 ml ground ginger
- salt
- pepper
- 0.25 ml cayenne (optional)
- 1 bell pepper, any color, seeded and sliced in strips
- 1 onion, thinly sliced
- 1 tomatoes, seeded and diced
- 4 flat bread
-
Cilantro Cream Sauce
- 118.29 ml sour cream
- 29.57 ml finely chopped cilantro
- 1 green onion, chopped
- 9.85 ml lime juice
- salt
- pepper
directions
- Mix sauce ingredients together and refrigerate.
- In a non stick skillet over moderate heat warm each flat bread on both sides until warm and soft. Remove from pan, cover with foil and place under a kitchen towel to keep warm.
- Pound chicken breasts a little to flatten and create a more uniform thickness.
- Mix ginger, paprika and garlic powder together, adding salt, pepper and cayenne to taste. Drizzle a little olive oil on the breasts and rub with the spice mixture. If you like spicier food feel free to increase the amounts of seasonings to meet your taste.
- Grill whole chicken breast over medium heat until juices run clear and then slice into strips.
- ~OR~ slice each breast into strips and saute until browned and thoroughly cooked. Add a little oil if needed to prevent sticking. Remove chicken from pan or push to the sides, away from hottest part of pan.
- Add onions and bell peppers to pan and cook just until crisp tender or cooked to your liking.
-
To serve:
- Spread cream sauce on a warm flat bread. Add chicken strips, peppers, onions and tomato.
- Top with additional cream sauce, more salt, pepper or spices IF DESIRED. A squirt of fresh lime is also very tasty and refreshing. Customize it to your liking.
- Fold in half like a taco or roll up like a burrito or a wrap.
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Reviews
-
Wow as good as all the reviews. A must make and new staple in my house. This was AMAZING. I made it for a friend and she cobbled it all up with a big smile. The fresh lime at the end... YUMMY! A few modifications to spice it up and I prefer to marinade and grill on skewers. Minced 2 teaspoons of fresh ginger instead of 1 1/2, garlic was fresh not powder,minced one whole jalapeno, cayenne is a must, lots of cracked black pepper, squeezed juice of one lime, and a tablespoon of white vinegar. Cubed the chicken and poured it all into a ziplock bag for a fews hours to soak. Grilled on skewers 4 min a side. Cilantro cream sauce- low fat sour cream, 4 teaspoons of lime not 2 and grated lime rind as well. Salt and pepper to taste. Next time I may use a thicker greek type pita as the whole wheat tortilla was a bit flimsy to hold in the cream sauce. Already on the menu for dinner this weekend. -
This was okay, but very bland, even after I added/adjusted knowing that I like a bit of spice. I did use fresh garlic and it made a sort of paste with the dry ingredients that DID make a nice rub. The prep time was not close to 15 minutes for me...this took me over an hour start to finish with the slicing, dicing, chicken prep, etc. Maybe if I did some tweaking for my tastes...thank you for sharing the recipe. -
I made a tofu version by doubling the spice mixture, adding its volume in flour, coating the tofu and then frying it for 10 minutes. I also added a bit of the spice mixture to the sauce, and served wrapped up in a tortilla. It was pretty good, but I don't think it wound up tasting anything like the meat version is supposed to. Great sauce. -
My boyfriend picked this for us to make in a long-distance relationship and I was hesitant. <br/>I actually added far more ginger, spice, and paprika. I added jullianed jalopenos with the peppers and cayenne with the sour cream, just to kick it all up.<br/><br/>What a wonderful recipe and fun to make. You can use the leftovers to make fajitas, or add peanuts, zuccini, and chestnuts for a kung pao! I would recommend this a thousand times again. -
These were very good and the only complaint that I got was that the cilantro taste in the sauce was overpowering (and I agree). Everything else was great. I used boneless skinless chicken tenderloins and marinated them for about 4 hours and they definitely soaked up the flavors of the marinade. I was disappointed because of the overpowering cilantro flavor but it wasn't enough to ruin the meal because everyone gobbled it up pretty quickly. I think the next time I make it, I will also marinate the onions and peppers in the sauce and cut way back on the cilantro. Thank you for posting it was pretty yummy!
see 84 more reviews
Tweaks
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Wow as good as all the reviews. A must make and new staple in my house. This was AMAZING. I made it for a friend and she cobbled it all up with a big smile. The fresh lime at the end... YUMMY! A few modifications to spice it up and I prefer to marinade and grill on skewers. Minced 2 teaspoons of fresh ginger instead of 1 1/2, garlic was fresh not powder,minced one whole jalapeno, cayenne is a must, lots of cracked black pepper, squeezed juice of one lime, and a tablespoon of white vinegar. Cubed the chicken and poured it all into a ziplock bag for a fews hours to soak. Grilled on skewers 4 min a side. Cilantro cream sauce- low fat sour cream, 4 teaspoons of lime not 2 and grated lime rind as well. Salt and pepper to taste. Next time I may use a thicker greek type pita as the whole wheat tortilla was a bit flimsy to hold in the cream sauce. Already on the menu for dinner this weekend.
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i have made this several times and keep coming back to it. The only modifications i make are fresh grated ginger and garlic (instead of powdered), and flour tortillas instead of flatbread. The sauce, as others have noted, is killer. The chicken can be barbequed over coals, gas, or grill pan inside, but adding soaked mesquite chips to the fire adds a great flavor to it. Thanks for the recipe!
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These were quite tasty! I took the advise from other ratings and doubled the seasoning for the chicken, since used 4 chicken breasts. Also, I used Spinach Herb wraps instead of flat bread, and this made 6 servings. The flavor of the seasoning was very good and the cilantro in the cream sauce, was delicious. Thanks for the recipe, I'll be making it again!
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Wow - these were awesome!! I followed the recipe except I used whole wheat tortillas instead of flat bread. That's all my local store had. The whole wheat tortillas were wonderful and I prepared them the same as the flat bread directions. I doubled the spice rub mixture and doubled the sauce, but I had almost 2 pounds of chicken instead of 1 pound. We ate the leftovers for lunch today and they were still awesome. This recipe is a definite keeper.
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.
