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It’s A Wrap!

April 19, 2011

A great snack, movie time or not, is a wrap.  And if you pack it chock-full of flavor, like fresh chicken liver, bacon and more, it’s even better.  Just serve some salad on the side of this light, but flavorful and filling little wrap, and after the last bite, you can bring out your assistant director and say “It’s a wrap!”

The ingredients you will need:

  • 1 chicken liver (I used the one packaged with a whole fryer)
  • 1 strip of bacon
  • 2-3 mini sweet peppers
  • 1/4 of a medium-sized onion
  • Salt, garlic salt
  • 1 large (burrito size) or 2 medium (soft taco size) flour tortillas
  • Sour cream, shredded cheese (I used colby jack)
  • Optional: Tabasco sauce

The ingredients for the filling

First, cut the bacon to matchsticks.  I use a pair of kitchen shears for it – cuts easier, cleaner and faster than any knife.  Start roasting them in a small pan over medium-to-medium-high heat, and in the meantime, cut the onions to thin slices – I even cut some of the larger pieces in half, making bite-sized pieces, like these:

Make small slices from the onion

When the bacon starts to release some grease, add the onions to the mix and stir well.  While you wait for them to start to roast, cut the sweet peppers into small rings and the liver into tiny chunks, as small as you can or want to.  When the onion starts to roast, lightly salt it to let the onion release its retained water, so the slices can turn nice and golden.  As soon as the onions start to turn gold, add the liver and the pepper pieces.  This way, the pepper retains a bit of its crispiness, adding a nice crunch to the wrap.  If you prefer the peppers to be more subdued, add them just as you salt the onions, so they have some time to saute.  Keep stirring the mixture, and add some garlic salt.  When the liver is no longer pink, your filling is ready to join the tortillas.
Put the tortillas in the microwave for about 30 seconds on a slightly dampened paper towel to warm and soften them.  Spread sour cream on them, then add the filling, some Tabasco sauce if desired, then the shredded cheese.  Arrange the fillings in a long rectangle, leaving about 3/4″ from the edges where the “long” sides end, and making the whole rectangle about 1-1/2″-2″ wide.
Filling the tortillas

Add some sour cream and cheese

Now, fold the “smaller” tortilla sides (top and botton on the picture) over the filling, and starting from either of the bigger sides (left or right on the picture), roll the tortilla up.  You can serve this immediately, or you can give the outside a nice crunch by quickly toasting the wraps in a dry pan over medium-high heat.
Served with a salad or salsa and tortilla chips, it’s a great, quick dinner, rich in vitamin A and iron.
Enjoy your meal!

Chicken Liver Wraps

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