Quick Mexican Chicken Wraps
Mexican chicken wraps with beans, vegetables, and a creamy spicy sauce. A quick and easy dinner made in one pan.
Servings 8 servings
Calories 255kcal
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.
Nutrition
Serving: 1/2 wrap | Calories: 255kcal | Carbohydrates: 21g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 383mg | Potassium: 635mg | Fiber: 6g | Sugar: 3g | Vitamin A: 957IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 2mg