A delightful Caribbean-inspired chicken wrap recipe with a spiced dip, perfect for a flavorful and satisfying meal.
Dice the chicken, onion, bell pepper, and garlic into small, even pieces.
Uniformly sized pieces ensure even cooking and a balanced texture.
In a small bowl, mix the cider vinegar, cornstarch, cinnamon, and nutmeg to create a spice mixture.
Mix thoroughly to avoid clumps of cornstarch.
Heat a large skillet over medium heat and add a drizzle of oil. Cook the chicken until browned and cooked through.
Avoid overcrowding the skillet to ensure the chicken browns properly.
Add the onion, bell pepper, and garlic to the skillet and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the spice mixture and cook until the sauce thickens.
Cook until the sauce coats the chicken and vegetables evenly.
Add the diced tomatoes and raisins to the skillet and cook until heated through.
Simmer gently to allow the flavors to meld together.
In a bowl, beat the eggs with water, cayenne pepper, and nutmeg. Dip the tortillas into the mixture to coat.
Ensure the tortillas are fully coated for a rich flavor.
Heat a skillet with a little oil and cook the coated tortillas until golden on both sides.
Cook in batches to avoid overcrowding the skillet.
Fill each tortilla with the chicken and vegetable mixture, fold, and serve.
Serve immediately for the best texture and flavor.
Mix the sour cream, curry powder, and cayenne pepper to make the spiced dip.
Chill the dip for 10 minutes to enhance the flavors.
Serve the wraps with a dollop of spiced dip and garnish with fresh cilantro.
Add a sprinkle of fresh cilantro for a burst of color and flavor.
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