@guardian_grid: If your action makes the evil worse, stay silent. Ibn Taymiyyah's golden-ink wisdom on rebellion and authority. #Islam #Dawah #IbnTaymiyyah #Khawarij #Wisdom

Nourul-ilm
Nourul-ilm
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Tuesday 01 September 2026 00:43:01 GMT
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Crispy chicken crunch wrap  Ingredients: For the Chicken: 2 lb boneless chicken thighs, cut into small cubes Salt to taste 1 tbsp garlic powder 1 tsp smoked paprika powder 1 tsp black pepper 2 tbsp oil + more for cooking For the Sauce: 1/2 cup mayonnaise 1/3 cup sour cream 1 tbsp garlic powder 1 tsp black pepper 1 tsp smoked paprika powder Salt to taste 2 tbsp hot sauce 1 tsp freshly minced parsley For Assembly: 8 large flour tortillas 8 mini flour tortillas 1 cup lettuce, chopped 1 cup onion, diced 1 cup tomato, diced 2 cups mozzarella cheese 1 cup sour cream 8 Tostada or nacho chips Instructions: Season the chicken cubes with salt, pepper, garlic powder, smoked paprika powder. Drizzle some oil. Mix everything together. Heat oil in a skillet, on medium low heat. Add the seasoned chicken and cook for 8-10 min or and until through. Remove from heat and set aside. In a bowl add mayonnaise, sour cream, garlic powder, black pepper, smoked paprika powder, salt, hot sauce, and minced parsley. Mix well until smooth. Take a large flour tortilla and spread some of the prepared sauce in the center. Spoon 3-4 tablespoons of cooked chicken onto the tortilla. Add cheese, Tostada, chopped lettuce, diced tomato, diced red onion, and a dollop of sour cream. Place a smaller tortilla on top of the filling. Fold the edges of the large tortilla toward the center, creating pleats as you go. This will help secure the filling. Invert the Crunchwrap so the pleats are on the bottom, securing the filling. Heat oil in a large skillet over medium heat. Place the Crunchwrap seam-side down in the skillet and cook for 3 minutes or until golden brown. Flip and cook the other side for an additional 3 minutes. Repeat with the remaining Crunchwraps. Serve the Crunchwraps warm while they are crispy and hot. #crunchwrap #chickencrunchwrap #crunchwrapsupreme #Recipe
Crispy chicken crunch wrap Ingredients: For the Chicken: 2 lb boneless chicken thighs, cut into small cubes Salt to taste 1 tbsp garlic powder 1 tsp smoked paprika powder 1 tsp black pepper 2 tbsp oil + more for cooking For the Sauce: 1/2 cup mayonnaise 1/3 cup sour cream 1 tbsp garlic powder 1 tsp black pepper 1 tsp smoked paprika powder Salt to taste 2 tbsp hot sauce 1 tsp freshly minced parsley For Assembly: 8 large flour tortillas 8 mini flour tortillas 1 cup lettuce, chopped 1 cup onion, diced 1 cup tomato, diced 2 cups mozzarella cheese 1 cup sour cream 8 Tostada or nacho chips Instructions: Season the chicken cubes with salt, pepper, garlic powder, smoked paprika powder. Drizzle some oil. Mix everything together. Heat oil in a skillet, on medium low heat. Add the seasoned chicken and cook for 8-10 min or and until through. Remove from heat and set aside. In a bowl add mayonnaise, sour cream, garlic powder, black pepper, smoked paprika powder, salt, hot sauce, and minced parsley. Mix well until smooth. Take a large flour tortilla and spread some of the prepared sauce in the center. Spoon 3-4 tablespoons of cooked chicken onto the tortilla. Add cheese, Tostada, chopped lettuce, diced tomato, diced red onion, and a dollop of sour cream. Place a smaller tortilla on top of the filling. Fold the edges of the large tortilla toward the center, creating pleats as you go. This will help secure the filling. Invert the Crunchwrap so the pleats are on the bottom, securing the filling. Heat oil in a large skillet over medium heat. Place the Crunchwrap seam-side down in the skillet and cook for 3 minutes or until golden brown. Flip and cook the other side for an additional 3 minutes. Repeat with the remaining Crunchwraps. Serve the Crunchwraps warm while they are crispy and hot. #crunchwrap #chickencrunchwrap #crunchwrapsupreme #Recipe

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