Cilantro-Lime Chicken Wraps

2
Alicia .

By
@Shezzyla

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!

Rating:

★★★★★ 3 votes

Comments:
Serves:
4-6
Prep:
10 Min
Cook:
25 Min

Ingredients

  • 3
    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
    cumin
  • 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
  • pinch
    salt and pepper, to taste
  • 3/4 c
    queso fresco
  • large
    flour tortillas or wraps (we like sun dried tomato for this)

How to Make Cilantro-Lime Chicken Wraps

Step-by-Step

  1. 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.
  2. 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.
  3. 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**

Printable Recipe Card

About Cilantro-Lime Chicken Wraps

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




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