[sukasuka] Mexican Chicken Wraps
1.
This is all the materials we need.
2.
First, change the chicken to a knife and make it into a strip of about 5 cm. Put it in a bowl.
3.
Next, add the seasoning, add salt (6g), cumin powder (6g), thirteen spices or five-spice powder (3g). Add cooking wine (10g) and oil (10g) and then squeeze half of the lemon juice.
4.
Stir the chicken and all the seasonings well and set aside.
5.
We cut the onion into shreds. Don’t chop the onion too thinly, because it doesn’t look good and loses its taste. 100g is about half of onions.
6.
Chop the garlic and cut into minced garlic
7.
After the colored peppers are cleaned, cut them into shreds. Cut the colored peppers slightly wider.
8.
Now start cooking, add onion and garlic first, then add oil (10g). The amount of oil I put in is relatively small because I used it when I marinated the chicken. In addition, non-stick pans are more fuel-efficient, so you can adjust the amount of oil in accordance with your own pan.
9.
Now, stir-fry the onions over the heat, about 1 to 2 minutes. When the onion becomes transparent, it is fine.
10.
Add the marinated chicken. Stir-fry for about 5 minutes. Until the chicken is cooked.
11.
Add three-color bell peppers and stir fry for 1 to 2 minutes. Adjust the time according to personal taste. If you like something crispier, just fry it for 1 minute.
12.
Now let's heat the cake. This kind of cake is a bag of cakes I bought in the supermarket. A pack of 6 is enough for 3 people. It can also be heated in a microwave or oven. If it is heated in an oven, it should be wrapped in tin foil, or it is not easy to dry.
13.
Alright, let’s wrap the jalapeno, wrap the bottom first, on both sides of the wrap. This will prevent the soup from flowing out.