Cilantro-Lime Chicken Wraps

Alicia .


This recipe was slightly tweaked from an idea a vegetarian friend gave me since my significant other doesn't eat anything with tofu or that starts with "soy."

If you don't do meat, this is amazing with firm tofu, lightly grilled.

We had these with a side of tortilla chips and salsa, they are very filling!

pinch tips: How to Carve a Whole Chicken





10 Min


25 Min


boneless, skinless chicken breast, cut in 1 1/2 inch strips
2 Tbsp
cilantro, chopped (divided)
3 Tbsp
lime juice
1 Tbsp
extra virgin olive oil
1/4 tsp
1 clove
garlic, minced
1 large
bell pepper (any color), cut in long strips
1/2 medium
onion, slivered in long strips
1 can(s)
sweet corn, drained
1 can(s)
black beans, drained and rinsed
1 large
tomato, diced fine
salt and pepper, to taste
3/4 c
queso fresco
flour tortillas or wraps (we like sun dried tomato for this)

Directions Step-By-Step

Rinse the chicken and set aside in a bowl. Pour over lime juice, 1 Tbsp cilantro, salt & pepper and olive oil and thoroughly coat chicken. Let rest while you prepare remaining ingredients and heat pan.
Place in a hot skillet or cast iron grill pan with a dash of olive oil. Cook thoroughly.

In a separate skillet, saute onion and bell pepper until they start to become soft. Add cumin, garlic, corn, black beans and chicken. Saute a few minutes until veggies are cooked.
Spoon into the center of each tortilla/wrap. Top with diced tomatoes, a sprinkle of queso fresco and cilantro. Roll into wraps and serve!

**Note: These are really good the next day as a cold wrap**

About this Recipe

Course/Dish: Chicken, Sandwiches
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy