Not entirely sure where April went but since it is now May and Cinco de Mayo is approaching I figured my first post should be a dish with some Mexican flare. While the holiday is primarily celebrated in the United States and Mexico, over the years there have been more celebrations being held here in Canada as well. I have several friends that celebrate the holiday and offer up amazing traditional meals for family and friends to enjoy. I myself being a huge fan of Mexican Cuisine could not be happier to celebrate as well. For those of you who do not know what Cinco de Mayo is, it is celebrated yearly on May 5th and is meant to “commemorate the cause of freedom of Mexican-American communities during the first few years of the American Civil War”
Now I know that what we consider “Mexican” food is not entirely serving the country’s cuisine justice. The food we have come to know and love has for the most part been westernized to appeal to the masses. This is the case with just about any ethnic food we enjoy today. If you were to go to China, Greece, Italy, India or basically any where else in the world, the food you would enjoy there if you were willing to try that countries REAL cuisine would most likely surprise you. That being said, here is my take on Mexican wraps, a very simple and quick dinner option when you want something full of flavor and won’t take you hours to prep. There are endless ways to alter this dish too, you can choose not to have cheese or guacamole, use different wraps and even add in different things to the filling. Have fun with it.
Ingredients for Filling:
- 3 Chicken Breasts (cubed & seasoned with garlic powder)
- 4 Tbsp Diced White Onion
- 4 Diced Roasted Red Peppers
- 2 Large Garlic Cloves (minced)
- 1/2 Red Cabbage (chopped thin)
- Juice from 1 Lime
- 4 Tbsp Taco Sauce (I used medium)
- 2 Tsp Ground Cumin
- 2 Tsp Onion Powder
- 1 Tsp Cayenne
- 2 Tsp Paprika
- 1 Handful of Chopped Parsley
- 3 Tbsp Olive Oil
- In a large pan heat up oil and throw in your onions. Saute until they are golden and toss in your chicken. Cook until you do not see pink (approx 5 mins) stirring frequently.
- While the chicken cooks put your taco sauce in a measuring cup and add 1/4 cup of water. Add in the lime juice and all the spices. Mix everything together.
- Mix it all together and add your peppers. Cook for about 5 minutes to allow everything to mix together.
- Throw in the cabbage and parsley and cook for about 1 – 2 more minutes to allow it to soften.
Ingredients for Guacamole:
- 1 1/2 Ripe Avocados
- 1 Garlic Clove (minced)
- Juice from 1/2 Lime
- Salt & Pepper to taste
- Mush your avocado with a fork then add in the rest. Mix until smooth.
Serving your Wraps:
- On a whole wheat wrap or corn tortilla spread some guacamole.
- Shred some Monterrey Jack cheese on *optional
- Spread your chicken and veggie mix
- Wrap and enjoy 🙂
Let me begin with I LOVE Mexican food! The flavors, the spices the variety…any time I am looking for an awesome comfort food, chances are it includes something Mexican inspired. Now I cannot really explain how I came about to make this dish. Basically I asked my husband if he had any cravings for dinner that evening and all I got was “not really, anything is good” helpful isn’t it? Out of that however came the most random thought….Poblano Peppers! I had made them years ago, but since then have not made another attempt after having an awful meal served to us while on a vacation in Mexico. Who would have known…there is a bad way to serve these peppers, burnt to a crisp and filled with cream cheese and corn. Now, I am sure if done right that combination would have worked very nicely, they just did not make it happen. There are endless ways to make the stuffing for these peppers and really if you look throughout the Internet you will come across something you will like. I wanted something healthier than a container of cream cheese for dinner so this is what I whipped up. Since these pepper take on a slightly smoky flavor when broiled, using the freshness of cilantro and lime in the stuffing worked very well. (This dish is now being served next month at my wonderful Mother’s 50th Birthday)
- 4 Cooked Chicken Breasts (finely chopped)
- 6 Medium Poblano Peppers
- 1 Medium Portabello Mushroom (finely chopped)
- 1 Tomato (finely chopped)
- 1/2 Red Pepper (finely chopped)
- 3 Tbsp White Onion (finely chopped)
- 5 Baby Corns (finely chopped)
- 1 Handful of Fresh Cilantro (chopped)
- Juice from 1 Lime
- 1 Garlic Clove (minced)
- 1 Tsp Ground Cumin
- 1 Tsp Onion Powder
- 1/2 Tsp Smoked Paprika
- 4 Tbsp Taco Sauce (I used Mild)
- 1/4 Cup Grated Monterrey Jack Cheese
1) Preheat your broiler to 500F. Wash your Poblano Peppers and cut them open from stem to tip. Place them on a lightly greased baking sheet and put them in the oven. Roast your peppers (turning frequently) until they are blackened. (approximately 10 mins)
2) Remove your peppers from the broiler and remove the seeds and skins. Let them cool.
3)In a large pan heat up 2 Tbsp of olive oil and then saute your onions.
4) Toss in your red pepper and mushrooms and continue cooking.
5) Add in the tomato and corn cooking it for about a minute.
6) Add in your chicken, cilantro, lime juice, garlic and spices. Cook for another minute to let the flavors combine.
7) Add in your taco sauce and cheese.
8) Remove for the heat and let it cool for a few minutes.
9) “Stuff” your roasted Poblano peppers with your filling. Don’t be stingy add enough that the filling is visible from the top. You can use toothpicks to hold them together.
10) Place the peppers back on the baking sheet and sprinkle a bit of cheese on top.
11) Place in the broiler for 10 minutes or until your cheese turns golden.
Enjoy 🙂 I served up mine with some tortilla chips and fresh avocado on the side. Yummy!