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Orange Chicken Wraps

I got this recipe out of a library book on street foods from around the world. I don’t remember being very impressed with the book as a whole, but it had a few recipes worth keeping: Satay Chicken, Coriander Potatoes, and Orange Chicken Wraps. This dish is attributed to Nicaragua; I have doubts about its authenticity, since the book felt heavily Americanized, but it certainly provides a break from the norm.

These aren’t very attractive, I’ll give you that, but they are hearty and rather quick to prepare. Plus, I always feel a little mischievous throwing together this wild mix of ingredients. The sweetness from the banana and orange help balance the spice. Though it’s still got a kick, so go easy on the cayenne if that’s not your thing.  The recipe gave no specifics on how to cook the chicken, so I usually just fry it up in the pan first thing.

Somehow, this works. Next time you need a little variety on the menu, give these a shot.


Orange Chicken Wraps

1 onion, chopped
2 tomatoes, chopped
1 lb cooked chicken
1/2 tsp cayenne pepper
1-2 tbsp tomato sauce
1 banana, sliced
grated peel of 1 orange
1 egg, beaten
vegetable oil
salt & pepper

Heat some oil in a skillet on medium heat and cook the onion until transparent. Add the tomatoes, tomato sauce, cooked chicken, salt, and pepper. Stir well. Add the banana and grated orange peel. Simmer, stirring constantly. Add the egg and cook for another minute or two. Serve in warm tortillas.


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