Description
Frozen chicken nuggets are baked, chopped, and folded into flour tortillas with bell peppers, corn, and cheese, then broiled until melted.
Ingredients
Scale
- 10.5 oz (300 g) frozen breaded chicken nuggets
- 8 small flour tortillas (6-inch / 15 cm)
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1/2 cup (80 g) canned sweet corn, drained
- 1/2 cup (50 g) shredded cheddar cheese
- 3/4 cup (180 g) sour cream
- 4 large plum tomatoes, diced
- 1/4 cup (40 g) chopped white onion
- 1 1/2 teaspoons fresh lime juice
- 1 small garlic clove, minced
- 3/4 teaspoon kosher salt
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the frozen chicken nuggets in a single layer on the baking sheet. Bake for 10 to 12 minutes until heated through and crisp. The internal temperature of the chicken must reach 165°F (74°C) on a meat thermometer.
- Remove the nuggets from the oven and cut each one in half. Leave the oven on and switch it to the broiler setting.
- While the chicken cooks, prepare the salsa. Place the diced plum tomatoes, white onion, lime juice, garlic, and kosher salt in a food processor. Pulse a few times until the mixture is combined but still chunky. Set aside.
- Fold the sides of each tortilla up to form a small cup or boat shape. Pin the folded edges in place using wooden toothpicks. Place the empty tortilla cups on a baking sheet.
- Divide the halved chicken nuggets, diced red bell pepper, diced yellow bell pepper, and sweet corn evenly among the tortilla cups.
- Sprinkle the shredded cheddar cheese over the filling in each wrap.
- Place the baking sheet under the broiler for 2 to 3 minutes until the cheese is melted and the edges of the tortillas are browned.
- Remove the toothpicks from the wraps. Serve warm, topped with the homemade salsa and sour cream.
Notes
- Poultry must reach a safe internal temperature of 165°F (74°C). Check the center of the largest nugget with an instant-read thermometer.
- Soak the wooden toothpicks in water for a few minutes before using them to prevent them from burning under the broiler.
- You can use store-bought chunky salsa instead of making your own to save prep time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Baked
- Cuisine: American