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Chicken Wrap with Salsa De Tomatillos

Chicken Wrap with Salsa de Tomatillos Mexican food is known and enjoyed for its intense flavors and colorful presentation. With influences from the Mayan and Aztec Indians as well the Spanish and French settlers with their use of intense and bold spices, seasonings and traditional recipes that make Mexican food grand to the taste. This recipe for Chicken Tortillas and Salsa de Tomatillos is a blend or old world and new with an American twist.

Gather family and friends for a great fiesta of Mexican inspired Chicken Tortillas with Salsa de Tomatillos. The Spanish word for sauce is salsa. As tradition has it, salsa is not cooked and is either pureed until smooth or served chunky. In many of today’s salsa recipes, as with traditional salsa recipes, you will find red tomatoes, chipotle, tomatillo and avocado. Any meat or fish will do. Wrap it, stuff it or make an entree salad out of it - do it your way.

Mexican Spice Blend


  • 2-1/2 teaspoons paprika
  • 2 teaspoons cornstarch
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 1 teaspoons cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon granulated sugar
  • 1/8 teaspoon cayenne pepper


Combine all ingredients and place in a tightly sealed storage container and store away from heat and light.

Salsa de Tomatillos

Preheat broiler to 400º Fahrenheit.


  • 4 chicken breasts, diced
  • 2 tablespoons Mexican Spice Blend
  • 2 tablespoons Olive oil
  • 5 cloves garlic, coarsely chopped
  • 1 medium white onion, coarsely chopped
  • 8 tomatillos, roasted
  • 6 dried red Anaheim peppers 
  • 3 Serrano peppers, roasted, chopped
  • 3 jalapeno peppers, roasted, chopped
  • 1 green Bell pepper, roasted, chopped
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon Mexican spice Blend
  • 1/4 teaspoon freshly ground pepper
  • Juice of one lime
  • 3 large tomatoes, seeded and coarsely chopped


  1. Place chicken pieces in large bowl and sprinkle Mexican Spice Blend thoroughly coating the chicken. Set aside for about 10 minutes.
  2. Bring oil to hot in a large skillet or saucepan over medium to high heat and saute garlic and onions for no more than 3 minutes, remove with slotted spoon and reserve for later.
  3. Bring skillet back to hot over medium to high heat and sautee the coated chicken pieces until done about 10 minutes.
  4. Coat the tomatillos, Serrano, peppers, jalapeno peppers and green Bell pepper with vegetable oil and layout on sheet pan. Place on to rack 6 inches below preheated broiler for 6 to 8 minutes; when tops are slightly blackened use tongs to turn over and roast until blackened. Continue to turn over until skin begins to blister. It may take up to 30 minutes.
  5. Remove from broiler and allow to cool enough to handle. Carefully remove stems, skin, seeds and veins and discard. Cut into medium sized pieces.
  6. Place dried red Anaheim peppers and the roasted peppers, cilantro leaves and the sauteed garlic and onions in the food processor and pulse on chop to get a chunky texture. Remove to a medium saucepan. Stir in the Mexican spice Blend, black pepper, lime juice and tomatoes; bring to warm over low heat for about 10 minutes to allow the flavors to marry. Hold for service.

Serving Suggestion:

You can serve this anyway you want be it in totilloes, flat bread, pita pockets or as part of a salad. Adding cool creamy advocatdo to temper the heat and sour cream to balance the sweetness and a cold beer to wash it all down

Handle with Caution: 

Hot peppers can burn your skin and eyes, always wear gloves (plastic) when working with hot peppers.

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Comments (15)

This sounds delish!! Must try this, Thank you, Francina.

Ranked #53 in Food & Cooking

This is another one for Jerry's Kitchen.


Sounds like a tasty recipe, thanks Francine!

Ranked #77 in Food & Cooking

What time is dinner?

Geeze Louise! you missed dinner by 24 hours..LOL

I will be trying this very soon. Excellent work.

Sounds delicious and I love chicken. FB liked.

Thanks Phoenix and Martin. Something easy for the kids to make when they run in from school complaining of starvation

My taste buds are jumping up already. What a recipe..... Am sure gonna give it a try when I do finally see the walls of my kitchen soon. Thanks for the share.

Thank Daniel, make up a good batch. It will keep for up to a week.

i'll try this on saturday

Thank you for another fine recipe.

Thanks Norbert, i think you will enjoy it. Thanks as always to you Roberta.

OK Norbert. we will be doing this again on Friday and I am leaving it up to the kids.:)