Cajun Chicken & Pepper Wrap
Description
Also known as green onion or bunching onion in the USA, spring onion in the UK and strangely enough, shallot in Australia, this aromatic plant has been cultivated in China for over 2,000 years. A scallion is an immature onion with long green stems and a small under developed white bulb at the root end, both of which are edible. Because of its crisp, sharp fresh taste and its bright green and white color, it is used extensively in Chinese cooking, especially to cover fishy taste and balances the coldness of other food. The scallion has a slightly hot flavor that is milder than the common onion but stronger than chives. The white part contains vitamin B and C while the green part of scallion contains much Vitamin A. In Chinese medicine, the white part is always used as a concoction to bring out the effect of the principal medicine. Scallion is known to be effective in stimulating sweat, aiding urination, calming the nerves and expelling sputum.
Ingredients
1/4 cup chopped yellow or red bell pepper, chopped coarse
2 medium whole scallions (green onion), chopped, including tops (keep the greens separate from the white portion)
2 teaspoons Tony Chachere's extra spicy seasoning
3 teaspoons olive oil
1/4 cup shredded sharp or extra sharp cheddar cheese
1 or 2 flour tortillas
Methods/steps
Heat the olive oil in a medium sauté pan over medium high heat. Add the chicken and sprinkle with Tony's seasoning. Stir fry for about 2 minutes, add the "white" portion of the chopped green onion, continue to stir until the chicken is almost cooked through. Add the yellow bell pepper and cook another 2 minutes. Cut a piece of chicken to make sure it is fully cooked. Once the chicken is cooked, add the onion greens stir for about 1 min, remove from the cook top. Place mixture on one or two heated flour tortillas. Top with shredded cheese and wrap.