Our South American Spice Blend is a perfect blend of traditional spices and a great way to add flavor to your favorite dishes. Give them a touch of Latin flavor! With its mixture of sweet, smoky, and spicy flavors, it can be used for a variety of dishes. Try it for added depth and complexity of flavor. We add a recipe for you to try with this spice blend.
South American Spicy Chicken wrap
Rated 5.0 stars by 1 users
Category
chicken
Servings
2
Prep Time
5 minutes
Cook Time
15-25 minutes
Your taste buds will be doin' the samba!
Our South American Spice Blend is an incomparable combination of classic spices that will give your meals a Latin flair! An exciting mix of sweet, smoky and spicy, it'll add depth and taste to all your dishes. So let's get cooking and discover a new Latin flavour! As with all our recipes you can substitute the fillings with your favourites, these are just our ideas.
Author:Simon
Ingredients
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Spice Pantry South American Spice Blend (1 tsp per breast)
2 chicken breasts
Olive Oil
¼ red cabbage shredded (optional)
2 spring onions, thinly sliced (normal onions will do)
- 1 lime, juiced
2 handfuls lettuce and sliced tomatoes
4 large tortilla wraps
2 tbsp soured cream (can use mayo if you prefer)
2 tbsp jalapeños, chopped (optional)
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Spice Pantry Chip Seasoning Blend
Directions
Lets Prep!
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Mix 2 tsp of Spice Pantry South American Spice Blend with 4 tbs of olive oil. Cover the chicken breasts in the paste. If the chicken breasts are thick then cut the chicken in half sideways.
Let’s cook
Oven Cook
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Preheat oven to 400°f/ 200°c/ 180°c fan/ gas mark 6.
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Cover the chicken with foil and put onto a baking tray and into the oven for 20-25 minutes, about 15 minutes in you can remove the foil cover and continue until cooked through. Allow to cool for 5 minutes.
Air Fryer
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Place your chicken in the air fryer and cook for 10 minutes at 160°c, then turn and cook for a further 8-10 minutes or until chicken is fully cooked. If you have a meat thermometer, then the internal temperature should be 165°f/74°c.
Stove top
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Cook on a medium/low heat with a splash of oil for 8 minutes, turn and cook the other side for 6-8 minutes or until chicken is fully cooked.
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We always put a lid over the pan as it steams and fries at the same time making the chicken moist and tender.
Enjoy!
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Mix the other ingredients in a bowl and add the lime juice. Toss it all together.
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Using a chopping board, lay a tortilla wrap and spread on some soured cream (use mayo if you don’t like soured cream) . Add your chicken and salad mix in. fold over the tortilla wrap and your ready to eat!
