Real Recipes From Real Home Cooks ®

cilantro-lime chicken wraps

★★★★★ 3
a recipe by
Alicia .
Watertown, WI

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!

★★★★★ 3
serves 4-6
prep time 10 Min
cook time 25 Min

Ingredients For cilantro-lime chicken wraps

  • 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
  • 1 clove
    garlic, minced
  • 1 lg
    bell pepper (any color), cut in long strips
  • 1/2 md
    onion, slivered in long strips
  • 1 can
    sweet corn, drained
  • 1 can
    black beans, drained and rinsed
  • 1 lg
    tomato, diced fine
  • pinch
    salt and pepper, to taste
  • 3/4 c
    queso fresco
  • lg
    flour tortillas or wraps (we like sun dried tomato for this)

How To Make cilantro-lime chicken wraps

  • 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**