Mexican chicken wraps with beans, vegetables, and a creamy spicy sauce. A quick and easy dinner made in one pan.
These Mexican chicken wraps are one of those meals I make when I need something quick but still filling. Everything cooks in one pan, and the rest is just chopping and assembling.
My son loves these, mostly because he can build his own wrap at the table. I usually make an extra one and keep it for his school lunch the next day.
The filling is simple but really good, and you can adjust it depending on what you have in the fridge. If you like this kind of easy dinner, you might also enjoy this Cream Cheese Pasta or these Lamb Wraps.
Prep Time: 20 minutes | Cook Time: 10 minutes | Ingredients: 16 + oil, salt & pepper | Servings: 8 | Difficulty: Easy
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Recipe ingredients
Chicken: Slice the chicken thinly so it cooks quickly and gets a bit of color in the pan.
- You can also use leftover cooked chicken; just add it at the end to warm through. You could use leftover Salt Baked Chicken or rotisserie chicken. In this case only add the chicken to the pan together with the peppers and beans.
Tortillas: Use large tortillas, about 25-30 cm (10-12 inches). If using smaller ones, don't overfill them or use an extra tortilla. If you have some tortillas left (one package often contains 6), use them to make Cucumber Wraps or Pinwheel Sandwiches.
Beans: Drain and rinse the kidney beans well. You could also use pinto or black beans.
Sauce: The sauce is meant for drizzling, not for spreading on the tortilla. It adds freshness and a bit of heat without making the wraps heavy or soggy.
Lettuce: Iceberg lettuce works best because it stays crisp. You can also use romaine (cos lettuce) or other crunchy salad leaves.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make Mexican chicken wraps?
Step #1: Slice the chicken, onions, and peppers. Chop the tomatoes.
Step #2: Cook the onions for about 2 minutes.
Step #3: Add chicken and stir for about 2 minutes.
Step #4: Add peppers, tomatoes, beans, and spices, and cook for 5 minutes.
Step #5: Place some shredded lettuce on a warm tortilla.
Step #6: Add chicken filling.
Step #7: Add chopped avocado, cheese if using, and drizzle with sauce.
Step #8: Wrap tightly securing both ends with foil, and halve the wraps.
Tips for filling the wraps
Start with a layer of lettuce. Placing the lettuce first helps keep the wrap from getting soggy. Add the warm chicken filling. Top with avocado, drizzle with sauce, and roll tightly.
Wrap both lower ends of each Mexican chicken wrap in foil so it holds its shape, and the filling stays inside. Then cut the wraps in half to make two pieces per portion. Cut the wraps in half before serving. They are easier to handle and look better on the plate.
More Tips
Filling amount: The filling is quite generous, so the wraps will be very full. You can divide it between 5 tortillas if you prefer slightly smaller portions. Don't overfill the wraps, especially while the filling is still hot.
Let the filling cool slightly before assembling so the lettuce stays crisp.
A little cheese works well, but it's optional.
Make ahead
Cook the chicken filling in advance and keep it in the fridge for up to 2 days. Reheat gently before using.
The sauce can also be mixed ahead and stored in the fridge.
Assemble the wraps just before serving or packing.
Storage
Store leftover filling in an airtight container in the fridge for up to 2 days.
Assembled wraps are best eaten fresh, but they can be wrapped tightly and kept in the fridge for several hours, which works well for lunchboxes.
What to serve with the wraps?
I keep it simple. A few lime wedges and maybe a bit of extra sauce on the side. You can also serve them with a quick Apple Cucumber Salad, Carrot Pineapple Salad, or, for a more filling Mexican meal, with this Panera Black Bean Soup. Serve some fresh fruit after.
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📖 Recipe
Quick Mexican Chicken Wraps
Equipment
- Large pan
Ingredients
Filling:
- 1 tablespoon olive oil
- 1 medium onion quartered and thinly sliced
- 1 lb chicken breast thinly sliced
- 1 red bell pepper thinly sliced
- 2 medium tomatoes chopped
- 1 can kidney beans drained and rinsed
- 1 teaspoon sweet paprika
- ¼ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes or to taste
- ¼ teaspoon fine sea salt or to taste
- ¼ teaspoon ground black pepper
- 2 teaspoons lime juice
Sauce:
- 5 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha or another hot sauce
- 1-2 teaspoons lime juice to taste
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Wraps:
- 4 large tortilla wraps Notes 1, 2
- lettuce shredded, Note 3
- 1 large avocado sliced
- lime wedges to serve
- grated cheddar or another cheese you like, optional
Instructions
Chicken filling:
- Prepare the ingredients: Quarter the onion and slice it thinly. Slice the chicken breast into thin strips. Thinly slice the bell pepper and chop the tomatoes. Keep everything ready but separated.1 medium onion + 1 lb chicken breast + 1 red bell pepper + 2 medium tomatoes
- Sear chicken: Heat the oil in a large pan over medium-high heat. Cook the onions for about 2 minutes until slightly softened. Add the chicken and cook for another 2-3 minutes, stirring, until it starts to brown lightly. Add the bell pepper, tomatoes, kidney beans, and all the spices. Stir well to combine.1 tablespoon olive oil + onions + chicken + peppers + tomatoes + 1 can kidney beans + 1 teaspoon sweet paprika + ¼ teaspoon smoked paprika + 1 teaspoon garlic powder + ¼ teaspoon red pepper flakes + ¼ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 2 teaspoons lime juice
- Cook the filling for about 5 minutes, until the chicken is cooked through and most of the moisture has evaporated. Finish with lime juice and adjust the seasoning if needed.
- Let the filling cool slightly before assembling (warm, not piping hot).
Sauce:
- Mix all sauce ingredients in a small bowl. Taste and adjust the lime juice or heat level if needed.5 tablespoons Greek yogurt + 2 tablespoons mayonnaise + 2 teaspoons sriracha + 1-2 teaspoons lime juice + ½ teaspoon garlic powder + ¼ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Fill the wraps:
- Warm the tortillas briefly so they are soft and easy to fold.4 large tortilla wraps
- Add filling: Place a layer of shredded lettuce in the center of each tortilla. Add a portion of the warm chicken filling on top. Top with avocado slices and a little cheese, if using. Drizzle with the sauce.lettuce + 1 large avocado + grated cheddar + sauce
- Fold the bottom up, fold in the sides, and roll tightly into a wrap. Wrap the bottom of each wrap in foil to help it hold together and keep the filling from falling out, then cut it in half before serving.
- Serve immediately with lime wedges or place seam-side down in a pan for 1-2 minutes to seal.
Notes
- Tortillas: Use large tortillas, about 10-12 inches/ 25-30 cm. If they are smaller, don't overfill them or use an extra tortilla.
- Filling amount: The filling is quite generous, so the wraps will be very full. You can stretch it to 5 wraps if you prefer slightly smaller portions.
- Lettuce: Iceberg lettuce works best because it stays crisp. You can also use romaine (cos lettuce) or other crunchy salad leaves.
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