Roast Chicken & Mango Salsa Tortilla Wrap
I bought a roast chicken from the takeaway food counter at one of our local supermarkets on last Saturday and conveniently forgotten about it until yesterday. It’s not the first time and I’m sure it wouldn’t be the last either. Many ingredients are left only to be rediscovered later. Some have been tugged away in some dark corner for so long that awaits excavation! After sitting in the fridge for 3 days, the roast chicken had already gone passed its prime. Thankfully it was very well sealed in a bag all this while and the chicken stayed still rather succulent. The best way to use it? Tonnes of ways to go about that… eat with Chinese egg noodles alongside a home concocted sauce, shredding the meat and enjoy it with Chinese porridge any style be it Teochew or Cantonese, or simply chunk and toss into a salad. I happen to have a bag of tortillas which I bought with some friends when we went to Mustafa last Friday. Roast Chicken in a Tortilla Wrap sounds real good, especially when it comes with a homemade Mango Salsa!
Tortillas are such versatile pancakes. Their flexibility and elasticity allows them to be used as a canvas for a wide assortment of fillings and whatnots. They serve as a base for many dishes in Spanish-inspired Tex-Mex cuisine, from burritos, fajitas, tacos etc…
The slightly more time-consuming part is the preparation of the salsa. Mangoes are in season again so I thought making a mango salsa would be brilliant to spice up the tortilla wrap a bit. The ingredients are so colourful which makes it all the more appetising! All the chopping and cutting is done when the chicken is being reheated in the oven. Cold chicken can be used as well of course but I just prefer mine to be slightly warm.
Duncha just love the colours of the mango salsa? The toss-in sauce isn’t very authentic though. It is an improvisation which I thought of in situ while I was preparing the salsa. Fish sauce, sugar, Tabasco sauce, and a good spritz of calamansi lime juice… it has literally everything in it! But super yummy which made the tortilla wrap all so moreish!
One can roll the tortilla into a tunnel-like cylinder with all the ingredients packed inside of course, but I chose to fold in halves to become more like a taco. A gigantic taco that is. The customary base of the tortilla is usually lettuce with Iceberg being the “usual suspects” but I wanted to use up the bag of Rucola I’ll bought on Sunday (Yes I went supermarket virtually everyday last weekend!) for the pizza I had on Monday, so I used salad rocket instead.
Tortillas are super easy to make, but one thing to note though, is to toss the salsa with the dressing sauce only at the point before making the tortilla to serve. That prevents the ingredients in the salsa from leaching too much water which may affect their crunch and taste of freshness! Take note of that you are on your way to a tantalising tortilla time!
Roast Chicken & Mango Salsa Tortilla Wrap
makes 3 large tortilla wraps
3 large wheat or corn tortilla, plain or slightly toasted
Half a roast chicken, cold or warm, shredded or cut into small chunks
3 small handfuls of salad greens or just plain shredded lettuce
For the Mango Salsa, all cut into 0.5 cm wide chunks
1/2 large ripe mango of any sweet variety
1 large tomato or 2 medium tomatoes, seeds removed
1/2 Japanese cucumber, core with seeds removed
1 large red chili or 1/2 red capsicum aka bell pepper, seeds removed
1 generous handful of Chinese coriander or cilantro
1 medium Bombay onion
For the Mango Salsa dressing sauce, all mixed in a small bowl
1/2 tbsp Vietnamese fish sauce
1-2 tbsp Tabasco sauce, depending on how hot you like the sauce to be
1-2 tbsp fine grained sugar, depending on personal preference for sweetness
Juice of 4 Calamansi limes
Place all the chunked mango salsa ingredients in a mixing bowl and then toss in the dressing sauce.
Place the tortilla wrap on a flat surface, e.g. clean chopping board.
Place a portion of salad greens or shredded lettuce on half of the tortilla, followed by a portion of shredded or chopped roast chicken, and finally a portion of the mango salsa.
Fold over the side without any ingredients to form a semi-circle and cut into halves with a sharp knife.