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@sopitadeletas_: @ferjiiimenez @karo las amo 😭 💕#amigaslasamo #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #picnic. #rafapolinesio @joos me dijiste que querías ver uno de mis videos en tu live 😭

Sopita de letras
Sopita de letras
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Region: MX
Tuesday 14 January 2025 18:35:44 GMT
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joos.pdf
Joos :
Omg me encantaaaa el vloggg😭💌
2025-01-15 21:51:01
3
ferjiiimenez
ferjiiimenez :
😽
2025-01-14 18:46:19
1
kimfeeernnda
Fer :
En dónde conseguiste las cartitas
2025-02-01 18:53:17
0
micaela.rodriguez125
Whatshome Mikita :
saludos chicas 😊
2025-04-08 00:09:46
1
To see more videos from user @sopitadeletas_, please go to the Tikwm homepage.

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Mexican style chicken wrap Ingredients 2 lb boneless chicken breast, thinly sliced 2 tbsp olive oil 2 tsp smoked paprika 1 tsp chili powder 1/2 tsp ground cumin 1 tsp garlic powder 1/2 tsp onion powder 1 tsp dried oregano Salt to taste 1/2 tsp black pepper 1 tsp cayenne pepper (optional) 2 tbsp lime juice 2 tsp hot sauce For the sauce 1/2 cup mayonnaise 2 tbsp sour cream 1-2 tbsp hot sauce 1 tbsp fresh lime juice 1 tbsp chopped cilantro 1 tsp garlic powder 1/2 tsp onion powder 1 tsp smoked paprika 1 tsp honey Salt to taste 2-3 tsp water to thin, if needed For the fajita vegetables 1 yellow onion, thinly sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 tbsp olive oil Salt to taste For the salsa: 2 medium ripe tomatoes, finely diced 1/4 small red onion, finely diced 1 small jalapeño, finely chopped (remove seeds for less heat) 2 tbsp fresh cilantro, chopped 1 tbsp fresh lime juice Salt to taste 1/4 tsp black pepper 1 tbsp olive oil To assemble 5-6 large tortillas wraps 1 cup Mexican cheese 1 cup lettuce Method: In a large bowl, combine chicken with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, oregano, salt, black pepper, cayenne, lime juice and hot sauce. Mix until evenly coated. Cook chicken in batches over medium-high heat until golden, slightly charred and fully cooked. Set aside. In the same skillet, sauté onion and red and green bell peppers with olive oil and salt for 4–5 minutes. Set aside. Whisk together mayonnaise, sour cream, hot sauce, lime juice, cilantro, garlic powder, onion powder, smoked paprika, honey and salt. Add water to thin if needed. Combine tomatoes, red onion, jalapeño, cilantro, lime juice, salt, black pepper and olive oil to make the salsa. Spread the creamy sauce over tortillas. Add lettuce, chicken, fajita vegetables, salsa and Mexican cheese. Drizzle with more sauce. Fold tightly and toast in a lightly oiled skillet, seam-side down, until golden and crispy on both sides and cheese has melted. Slice in half and serve with extra creamy sauce. Enjoy! #Recipe #wrap
Mexican style chicken wrap Ingredients 2 lb boneless chicken breast, thinly sliced 2 tbsp olive oil 2 tsp smoked paprika 1 tsp chili powder 1/2 tsp ground cumin 1 tsp garlic powder 1/2 tsp onion powder 1 tsp dried oregano Salt to taste 1/2 tsp black pepper 1 tsp cayenne pepper (optional) 2 tbsp lime juice 2 tsp hot sauce For the sauce 1/2 cup mayonnaise 2 tbsp sour cream 1-2 tbsp hot sauce 1 tbsp fresh lime juice 1 tbsp chopped cilantro 1 tsp garlic powder 1/2 tsp onion powder 1 tsp smoked paprika 1 tsp honey Salt to taste 2-3 tsp water to thin, if needed For the fajita vegetables 1 yellow onion, thinly sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 tbsp olive oil Salt to taste For the salsa: 2 medium ripe tomatoes, finely diced 1/4 small red onion, finely diced 1 small jalapeño, finely chopped (remove seeds for less heat) 2 tbsp fresh cilantro, chopped 1 tbsp fresh lime juice Salt to taste 1/4 tsp black pepper 1 tbsp olive oil To assemble 5-6 large tortillas wraps 1 cup Mexican cheese 1 cup lettuce Method: In a large bowl, combine chicken with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, oregano, salt, black pepper, cayenne, lime juice and hot sauce. Mix until evenly coated. Cook chicken in batches over medium-high heat until golden, slightly charred and fully cooked. Set aside. In the same skillet, sauté onion and red and green bell peppers with olive oil and salt for 4–5 minutes. Set aside. Whisk together mayonnaise, sour cream, hot sauce, lime juice, cilantro, garlic powder, onion powder, smoked paprika, honey and salt. Add water to thin if needed. Combine tomatoes, red onion, jalapeño, cilantro, lime juice, salt, black pepper and olive oil to make the salsa. Spread the creamy sauce over tortillas. Add lettuce, chicken, fajita vegetables, salsa and Mexican cheese. Drizzle with more sauce. Fold tightly and toast in a lightly oiled skillet, seam-side down, until golden and crispy on both sides and cheese has melted. Slice in half and serve with extra creamy sauce. Enjoy! #Recipe #wrap
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