Crispy chicken triangle wraps
Directions
- 1Start by cutting the chicken breasts into small bite-sized pieces to ensure they cook quickly and evenly.
- 2Finely chop the onion, red bell pepper, and green chili pepper to add layers of flavor and a hint of spice to the filling.
- 3Heat a drizzle of oil in a large skillet over medium heat.
- 4Add the chopped chicken and cook, stirring occasionally, until the chicken turns lightly golden brown.
- 5Toss in the chopped onion, red bell pepper, and green chili, stirring well to combine.
- 6Let them cook until softened and fragrant.
- 7Season the mixture with salt, black pepper, paprika, cumin, and thyme.
- 8Stir thoroughly to coat the chicken and vegetables with the spices.
- 9In a separate bowl, whisk the milk with cornstarch until fully dissolved.
- 10Pour the milk mixture into the skillet, stirring continuously until the sauce thickens and coats the chicken in a creamy, flavorful filling.
- 11Remove from heat and let the filling cool slightly before assembling the wraps.
- 12Cut each tortilla in half to create semi-circles.
- 13Place a generous amount of shredded cheese in the center of each tortilla half.
- 14Add one to two tablespoons of the prepared chicken mixture over the cheese.
- 15Brush the edges of the tortilla with beaten egg, then fold one side over the filling, followed by the other, forming a triangle shape.
- 16Dip each triangle into the beaten egg, ensuring full coverage.
- 17Roll it in crushed cornflakes, pressing gently for even coating.
- 18Preheat the oven to 350-375°F (180-190°C).
- 19Line a baking sheet with parchment paper and arrange the tortilla triangles with some space between them.
- 20Sprinkle a little extra shredded cheese on each wrap for extra flavor.
- 21Bake for 10-15 minutes, or until the tortillas are golden brown, crispy, and the cheese is perfectly melted.
- 22Allow them to cool slightly before serving.
Ingredients
- 10 oz Chicken Breasts, boneless, skinless, finely chopped
- 1 medium Onion, finely chopped
- 1 Red Bell Pepper, finely chopped
- 1 Green Chili Pepper, finely chopped
- 1 cup Milk
- 1.5 teaspoons Cornstarch or flour
- 2 Eggs
- 1 cup Corn Flakes, crushed
- 0.5 cup Cheese, grated
- 2 ea Large Tortilla Wraps, cut in half
- To taste Salt, Black Pepper, Paprika, Cumin, Thyme
Equipment
skilletbaking sheetparchment paper
Tips
- The cornflake coating gives these wraps a golden crunch, while the melted cheese inside makes them extra comforting.
- Serve as a main meal with a salad, pack them in lunchboxes, or enjoy them as a fun party snack.
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