Lime Chicken Wraps

If you could look in my fridge-freezer, you’d always see a package of boneless skinless chicken breasts. If you’ve got those, you can always find something to toss together for supper.

Here’s what I made for supper tonight, because it was a nasty wet day and I really wanted a comforting warm supper dish — but something quite light, so we don’t feel like we’re back in mid-winter, scarfing down the potatoes and stew…

Lime Chicken Wraps

1 lb. boneless, skinless chicken breasts
1 Tbsp oil
1 package chicken gravy mix *
1 cup water
2 Tbsp chopped fresh cilantro
1/4 cup sweet red pepper, sliced
2 scallions (green onions), sliced
1 Tbsp lime juice
Hot pepper sauce to taste
grated Monterey Jack or other cheese
shredded Romaine lettuce

Cut the chicken into thin strips. Heat the oil in a wok (or a large skillet, if you don’t have a wok) on medium-high heat. Add the water, stir in the gravy mix, and bring to a boil. Cook and stir until the chicken is cooked through, about 2-3 minutes. Stir in the cilantro, pepper, scallions, lime juice, and hot pepper sauce.

Serve in warm tortillas, and let people add their own cheese and lettuce — or whatever other toppings you want to add.
A couple of tips:

• Knorr makes the best tasting chicken gravy mix I’ve found, because it’s roasted chicken flavour instead of just plain chicken, and I think that makes a difference to this dish, and it stands up to the strong taste of cilantro.

• Instead of oil, you can spray the wok or skillet with Pam cooking spray if you want to cut calories, but honestly, what’s one tablespoonful of oil going to hurt when the recipe makes 4 servings? Use a healthy oil like canola or safflower or olive oil, you’ll feel better about it.

• Oh, and when Uncle Cal is coming to dinner, we cut back the cilantro and hot sauce, and serve the extra on the side for adding at the table by those who enjoy it. That way, there’s less grumbling about “all this fancy foreign food” — hey, you know every family has one!

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