cilantro-lime chicken wraps

Name: Cilantro-Lime Chicken Wraps
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 - boneless, skinless chicken breast, cut in 1 1/2 inch strips; 2 tablespoon(s) cilantro, chopped (divided); 3 tablespoon(s) lime juice; 1 tablespoon(s) extra virgin olive oil; 1/4 teaspoon(s) cumin; 1 clove(s) 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(es) salt and pepper, to taste; 3/4 cup(s) queso fresco; large flour tortillas or wraps (we like sun dried tomato for this)

(3 RATINGS)

68 Pinches 2 Photos

Alicia .

Watertown, WI

Updated on Jan 31, 2012

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!

Rate

prep time 10 Min

cook time 25 Min

method ---

yield 4-6 serving(s)

Ingredients

3 - boneless, skinless chicken breast, cut in 1 1/2 inch strips
2 tablespoons cilantro, chopped (divided)
3 tablespoons lime juice
1 tablespoon extra virgin olive oil
1/4 teaspoon 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 sweet corn, drained
1 can black beans, drained and rinsed
1 large tomato, diced fine
pinch salt and pepper, to taste
3/4 cup queso fresco
large flour tortillas or wraps (we like sun dried tomato for this)

How To Make cilantro-lime chicken wraps

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.

Step 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.
Step 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**
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