A lightbulb went off in my mind the other day, I had been using precooked flour tortillas, right out of the package, as wraps because I did not want to cook them in a skillet with oil. Not only did I not want more dirty dishes, I wasn't sure I wanted the extra oil. Then I got the idea to just brown the tortillas slightly in an ungreased non-stick skillet. Great idea!!!
Regarding chicken, I have switched from buying a whole cooked chicken and taking the time to debone it and dice the meat to save for several uses. It is a messy job. It requires a sharp knife and the smell of the grease is a huge advertisement to ants.
Now a whole chicken at about $80 pesos when deboned does provide a lot of meat, and bones for soup. But, I was never successful at making chicken soup or chicken stock with bones, so besides the mess, the process became less appealing.
A can of chicken ensalada (chicken with mixed vegetables added) costs about 15.90 pesos, and after I add diced onions, another can of mixed vegetables and about 3 tablespoons of pineapple chunks, I can make about 5 chicken salad wraps which for me is 4-5 small meals.
Chicken Ensalada with Mixed Vegetables and Pineapple Chunks Recipe
1 135g (4.76oz) can of chicken ensalada
1 225g (8oz) can of mixed vegetables, drained
3 tablespoons pineapple chunks, drained
1/3 onion, diced
1/2 TB mayo (optional)
1/2 capful of lime juice concentrate
Ground black pepper to taste
1 flour tortilla
Mix the above ingredients together in a bowl or food storage container and season to taste.
Brown tortilla on both sides in ungreased skillet (one of those with a stick proof surface)
Put tortilla on a plate.
Fill center of tortilla with heaping tablespoon of the mixture.
Fold tortilla to enclose mixture or grasp like a taco.
Note: Consider adding curry powder.
Note: you can also get plain chicken breast (pechuga de pollo) or turkey with mixed vegetables (ensalada de pavo) in a can for a few more pesos.