Try this Chicken Egg Wrap Burrito recipe, or contribute your own.
- 2 eggs
- filling:
- 3 garlic cloves minced
- topping:
- 2 tsp olive oil
- 1 tbs olive oil
- 1 chipotle pepper
- 3 cups chicken cooked shredded
- 1/2 cup onion sliced
- 1 can green chiles
- 3 tsp taco seasoning
- 1/3 cup water/stock
- you will need extra cheese in the final step.
- sauce: you can omit this if you like...i just like
- 1 tbs flour
- 4 tbs chicken stock
- 1/4 cup cheddar cheese (you can put more cheese if you lik
- wrap:
- 4 flour tortillas (10 inch)
- 1-2 tbs cilantro chopped
- salsafresh or bottled
- extra cheese
- Carbohydrate 56.87060998905 g
- Cholesterol 383 mg
- Fat 67.4799999978473 g
- Fiber 8.86619975656522 g
- Protein 135.5402 g
- Saturated Fat 18.5625299997028 g
- Serving Size 1 1 recipe (1417g)
- Sodium 1126.02449956619 mg
- Sugar 48.0044102324848 g
- Trans Fat 6.99195499994172 g
- Calories 1379 calories
Step-by-step
- In a saucepan, add oil and flour and heat on med/low.
- Cook for a minute or two and add the chicken stock.
- Cook till thickened,for about 3-5. Add cheese.
- Take off heat and mix with the chicken filling.
- Beat eggs and add some chopped cilantro.
- Season with with a bit of salt and pepper.
- Dip both sides of the tortilla into the egg mixture.
- Place in a skillet with bit of oil. I lifted the tortilla and sneeked in some more beaten egg mixture.
- Cook until puffy.
- Turn over and cook second side.
- Place some of the filling in the middle of the tortilla and add some extra cheese.
- Roll like a burrito.
- Sprinkle some cheese and heat in a microwave or under the broiler.
- Pour some salsa over it
Flour tortillas perform the crucial structural function here, acting as both an edible vessel and a porous sponge that absorbs protein-rich egg batter before setting in the pan. Managing this unique construction requires specific kitchen tools and precise thermal control.
- Use a 10-inch or wider nonstick skillet to ensure the coated tortilla lays completely flat without folding prematurely.
- Whisk the eggs thoroughly to break down the chalazae, allowing the liquid to coat the flour surface evenly rather than pooling in thick, raw clumps.
- Cook the flour and oil roux on medium-low heat for precisely one to two minutes to eliminate raw starch flavor before introducing the stock.
- Broil the rolled burritos for two to three minutes at the final stage to melt the interior cheddar without scorching the exterior egg layer.
Maillard reactions develop rapidly when chicken, onions, and garlic meet high heat with taco spices. Combining these savory amino acids with capsaicin from the green chiles and chipotle pepper stimulates trigeminal receptors for a complex sensory profile.
