Fried Crispy Chicken Roll
Mexican cuisine is one of my favorites. The flavors used in Mexican cuisine provide endless possibilities to prepare different delicious dishes. The preparation and execution of the chicken is the same as described in the blog recipe “Chicken fingers”, the seasoning is Mexican.
In addition to chicken, the roll can be filled with any vegetables you like: tomatoes, peppers, avocado, onions, parsley, chili, etc. Santa Maria Mexican seasoning mixes work very well instead of self-made seasoning.
Preparation time: 1 hour
Level: Not too difficult
Quantity: For two or four
Ingredients:
Making crispy chicken:
400 g of chicken fillet cut into desired strips
100 g of breadcrumbs
50 g grated parmesan
0.5 tsp paprika powder
0.5 teaspoon of garlic powder
1 tsp ground cumin powder
0.5 tsp ground coriander powder
3-4 tablespoons cooking oil for cooking
Chicken Marinade:
About 3 tablespoons of flour
0.5 teaspoon of garlic powder
0.5 teaspoon of onion powder
1 tsp paprika powder
0.5 teaspoon of sea salt
0.25 tsp ground black pepper
1 tsp ground cumin powder
1 tsp oregano powder
Water to make the dough
Tomato sauce:
One 400 ml can of crushed tomatoes
One small onion finely chopped
One clove of garlic finely chopped
Sea salt and black pepper to taste
Roll and filling:
Four large tortilla plates
Fresh cucumber cut into strips
8 cherry tomatoes cut into sectors
A small handful of chopped parsley
One medium avocado cut into strips
One of the smallest red peppers
One red chili, if desired.
If desired, 100 g of white salad cheese grated cheddar or other cheese of your choice.
Preparation:
- Prepare the crispy chicken. Mix the flour and spices, add half a glass of water, and mix until smooth. The marinade should be the thickness of sour cream or yogurt. Add more water if necessary. If the dough is too liquid, add a little flour.
- Cut the chicken fillet into desired strips and mix into the marinade.
- Mix breadcrumbs and crispy chicken seasonings in a bowl, grate parmesan, and mix with breadcrumbs.
- Use a fork to place three marinated chicken fillet strips in a breadcrumb bowl, cover with breadcrumbs, and roll in the breadcrumb mixture until the chicken fillet strips are evenly coated. Cover all the strips of chicken fillet like this.
- Place the strips of breaded chicken fillet on a baking sheet covered with baking paper, sprinkle with cooking oil, and bake in the oven at 200 degrees C for about 20 minutes until the chicken pieces are golden brown.
- During salam, prepare the tomato sauce. Finely chop the onion and garlic and fry in a little oil in a pan for a few minutes. Add a can of crushed tomatoes to the onion-garlic mixture, and season with sea salt and black pepper.
- Cook the sauce for about 10 minutes until the onion and garlic are soft.
- Cut all the vegetables, cucumbers, tomatoes, parsley, avocado, and peppers into desired pieces, mostly strips.
- Take a large tortilla plate and place 3-4 chicken strips on it, a few pieces of each pre-cut vegetable, add 3-4 tablespoons of tomato sauce, and grated or crushed cheese. Roll up the roll in such a way that you fold the front edges over the filling first, then roll the tortilla tightly so that the filling is not visible.
- Heat a little cooking oil in a pan and carefully fry the finished rolls in an oily pan. Slightly higher than medium heat on all sides. As a result, the tortilla plate becomes crispy, and does not unroll anymore, and the finished tortilla roll is very tasty.
- When serving, cut the rolls in half diagonally with a sharp knife and place them on a plate or wrap them in paper to eat them out of hand. If desired, sprinkle chopped green herbs on top and top the rolls with tomato sauce.
Ready!!
