Description
Flavor-packed chicken wraps with seasoned chicken, peppers, onions, cheese, and avocado. Customizable and easy!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 8 large flour tortillas (10–12 inch diameter)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup salsa (your favorite kind!)
- 1 avocado, mashed
- 1/4 cup chopped cilantro
- Lime wedges, for serving
- Optional: Jalapeños, thinly sliced, for added heat
Instructions
- Prepare the Chicken: Pat chicken dry. Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub spice mixture all over chicken.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until internal temperature reaches 165°F (74°C). Let rest, then slice into thin strips.
- Sauté the Vegetables: In the same skillet, cook sliced red bell pepper, yellow bell pepper, and red onion over medium heat, stirring occasionally, until softened and slightly caramelized (8-10 minutes). Deglaze with water or chicken broth if needed.
- Warm the Tortillas: Warm tortillas using your preferred method: microwave (wrapped in damp paper towel for 30-60 seconds), skillet (15-20 seconds per side), or oven (wrapped in foil at 350°F (175°C) for 10-15 minutes).
- Assemble the Wraps: Lay a warm tortilla on a clean surface. Spread a thin layer of sour cream. Sprinkle with cheddar and Monterey Jack cheese. Top with sliced chicken, sautéed vegetables, salsa, mashed avocado, jalapeños (optional), and chopped cilantro.
- Fold the Wraps: Fold in the sides of the tortilla towards the center. Fold the bottom up and over the filling, tucking it in tightly. Roll the wrap forward, keeping it tight, until completely sealed. Repeat with remaining tortillas.
- Cook the Assembled Wraps (Optional): Heat a clean skillet over medium heat. Place wraps in the skillet, seam-side down. Cook for 2-3 minutes per side, until golden brown and crispy. Cook in batches if needed.
- Serve: Cut wraps in half diagonally. Serve immediately with lime wedges, extra sour cream, salsa, or guacamole.
Notes
- Chicken: Use rotisserie chicken for a time-saver.
- Vegetables: Add other vegetables like corn, black beans, or zucchini.
- Cheese: Use your favorite cheese; pepper jack adds a kick.
- Sauce: Experiment with chipotle mayo, ranch, or sriracha mayo.
- Vegetarian: Substitute chicken with black beans or seasoned tofu.
- Make Ahead: Prepare chicken and vegetables ahead of time.
- Freezing: Wrap individually in plastic wrap, then in a freezer bag. Thaw overnight and reheat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes