So often I put the leftovers in the fridge only to throw out 5 days later when I realise I am never going to eat them now. It feels a bit rubbish to be throwing out little bits of so many different things, especially after reading The Everlasting Meal over Christmas.
So yesterday I went into the fridge and pulled out all the bits and pieces of leftover mexican food from mid-week. There were two corn wraps, half a tin of refried beans, a quarter of a jar of hot salsa and an orange pepper (along side the usual fridge staples of eggs and cheese).
From this I made two very filling wrap “pizzas”, plus if you choose the right type of tortillas, this can be an easy gluten-free pizza.
Easy Mexican Wrap Pizzas
~ makes around 2
- 1 chicken breast (or leftover chicken) shredded
- 2 tortilla wraps
- 150 grams refried beans
- grated cheese
- 1/2 pepper, sliced into fine strips
- 70 grams (1/4 of a small jar) of hot chunky salsa
- 2 medium eggs
Preheat the oven for cooking the pizzas to 220oC.
If you have leftover chicken shred it into small chunks. Otherwise bake the chicken breast (perhaps with a little oil) for around 20 minutes, or until cooked through then shred.
While cooking the chicken you can make a start on the toppings for your wraps. On a baking tray (perhaps lined to make it easier to remove) place the two tortilla wraps flat. Spread each wrap with a layer of refried beans.
Add the other toppings, I arranged the cheese and peppers in a circle, in order to build a well to sit the egg in.
I then added the salsa which I dolloped into the middle and then spread outwards, to get the most out of the jar I then added a little warm water swirling it around to clean out the remainder of the salsa from the jar and poured it equally between the two pizzas.
Place them in the oven for 5 minutes, to heat up and start melting the cheese. After 5 minutes remove the pizzas from the oven and top each with an egg.
I used large eggs because this is what I had, however I think a medium egg would be more suitable. I then cooked them for a further 8 minutes. (Recipes I saw online suggested you would only need to cook for 5 minutes, but the whites of the egg were still looking clear at that point).
Remove from the oven when the egg has set, the whites are truly white, but while the yoke is still a little runny.
I was making this for dinner on a Saturday night, and I was a little worried that with only a wrap for a base, this pizza would be a lot less filling. This is definitely not the case, the chicken, the egg and the refried beans really bulk this out, making it a really good base for a night of Saturday drinking!
The great thing about this recipe is you could easily make it with what is leftover in your fridge, swap pork or beef for the chicken, leave out the egg, add jalapenos, top with guacamole and/or soured cream.