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Prep Time: 45 Minutes Cook Time: 22 Minutes |
Ready In: 67 Minutes Servings: 4 |
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We love wraps and this one is very hearty and totally yummy. Ingredients:
4 slices uncooked bacon or 4 slices pancetta |
1 1/4 lbs boneless skinless chicken breasts, cut into 1/4 inch strips |
kosher salt |
pepper |
1 tablespoon olive oil |
1 cup chopped onion |
1 teaspoon all-purpose flour |
3/4 cup dry white wine |
1/2 cup heavy cream |
1/8 teaspoon ground nutmeg |
1 cup green peas |
1 cup grated swiss cheese |
1 1/2 cups warm cooked orzo pasta |
4 10-inch flour tortillas |
Directions:
1. In a large nonstick skillet over medium heat, add the bacon; cook for 5 minutes or until crisp and brown.
2. Transfer the bacon with a slotted spoon to a paper-towel lined plate.
3. In same skillet, over high heat, add chicken and sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon pepper.
4. Saute chicken for 4-6 minutes, stirring frequently, until chicken is cooked.
5. Remove skillet from heat; transfer the chicken using a slotted spoon, to a large mixing bowl.
6. Add the bacon to the chicken and stir to combine.
7. Clean out the skillet and return it to the stove.
8. Add in the olive oil and heat over medium heat.
9. Add in the onion, flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.
10. Saute, stirring frequently, for 10 minutes or until the onions become soft.
11. Add in the wine and cream; bring to a boil.
12. Cook, stirring constantly, for 4-5 minutes or until the mixture thickens.
13. Add in the nutmeg and peas; cook 1 minute.
14. Add the chicken mixture, cheese, and orzo; toss to combine.
15. Spoon the mixture onto the tortillas; roll-up/wrap burrito style.
16. Serve immediately.
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