Too many of us fail to grasp
the humanity of other
peoples; where the laughter
of joy or cries of sorrow from
another’s life may never
penetrate our own. It is important we experience
the vastness of the world beyond our home. To
smell the aroma of a recipe passed down for
generations in a different family and listen to the
struggles and triumphs of a different story.
Healing can be found in the creation of bridges
that transcend our own experience.
1 cup rice of choice
2 chicken breasts
Lemon pepper seasoning
Boil water and add rice (unless you have a rice cooker!).
While waiting for rice to cook, cut chicken breasts into pieces. Put into a
bowl and coat with lemon, paprika, and garlic powder to taste.
Set cooked rice aside.
Coat a pan with corn oil and cook chicken pieces until golden brown.
Combine cooked chicken and rice in a bowl and add cheese.
Fill a small bowl with flour and put in a bit of water. Mix to a slimy texture,
but not too watery! Set aside.
Place a pan, ⅓ full of corn oil, on the stove.
Slightly warm and soften tortillas using a skillet or microwave.
Lay tortilla flat and fill with a handful of the chicken, rice, and cheese
mixture in a line near the edge of the tortilla.
Roll tortilla tightly, leaving a bit of space before fully wrapped.
Spread flour and water mix to a bit of space on the tortilla to act like glue.
Firmly wrap tortilla completely. Spread the flour and water mixture on
the open spaces at the ends and pinch them closed.
To fry rolled tortillas, first heat corn oil and test if ready by ripping a small
bit of tortilla to see if it fries.
When oil is hot, add tortilla wraps using tongs. Make sure to flip and cook
on each side.
Once cooked, place on a plate and you’re done!
KAYLA MILLHEIM PREPARES ILWAD MAHAMMADʼS
RICE WRAP RECIPE
2 cups shredded cheddar cheese
½ cup flour
Kayla addresses her peers during a class on turning shattered dreams
into an asset.
FROM A KITCHEN IN THE WORLD HOUSE 51