Tangy cherry sauce, chicken, crisp vegetables, and fresh herbs create a vibrant, delicious filled tortilla meal.
# Components:
→ Chicken
01 - 2 medium chicken breasts (approximately 400 g), boneless, skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Sweet and Sour Cherry Sauce
05 - 1 cup (150 g) fresh or frozen pitted cherries, chopped
06 - 2 tablespoons honey
07 - 2 tablespoons rice vinegar
08 - 1 tablespoon soy sauce
09 - 1 teaspoon grated fresh ginger
10 - 1 garlic clove, minced
11 - 1/4 cup (60 ml) water
12 - 1 teaspoon cornstarch mixed with 1 tablespoon water
→ Wrap & Fillings
13 - 4 large (25 cm) flour tortillas
14 - 1 cup (80 g) shredded lettuce
15 - 1/2 cup (60 g) julienned carrots
16 - 1/4 cup (20 g) thinly sliced red onion
17 - 1/4 cup (10 g) fresh cilantro leaves
# Directions:
01 - Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for approximately 6–7 minutes per side, until golden brown and thoroughly cooked. Remove from skillet, allow to rest for 5 minutes, then thinly slice.
02 - In a small saucepan, combine chopped cherries, honey, rice vinegar, soy sauce, grated ginger, minced garlic, and water. Bring to a gentle simmer over medium heat. Cook for 8–10 minutes, stirring periodically, until the cherries have softened.
03 - Incorporate the cornstarch slurry into the simmering cherry mixture. Continue to cook for an additional 1–2 minutes, stirring constantly, until the sauce achieves a thickened consistency. Remove from heat.
04 - Gently warm the flour tortillas. This can be done in a dry skillet over low heat or in the microwave for approximately 20 seconds, to enhance pliability.
05 - Arrange each warmed tortilla on a flat surface. Layer with a foundation of shredded lettuce, followed by julienned carrots, thinly sliced red onion, and the prepared sliced chicken. Generously drizzle the sweet and sour cherry sauce over the filling. Garnish with fresh cilantro leaves.
06 - Fold the sides of each tortilla inward, then roll up tightly to form a wrap. For easier handling, you may slice the wraps in half. Serve immediately.
