cilantro-lime chicken wraps
(3 ratings)
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 ratings)
yield
4 -6
prep time
10 Min
cook time
25 Min
Ingredients For cilantro-lime chicken wraps
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3boneless, skinless chicken breast, cut in 1 1/2 inch strips
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2 Tbspcilantro, chopped (divided)
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3 Tbsplime juice
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1 Tbspextra virgin olive oil
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1/4 tspcumin
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1 clovegarlic, minced
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1 lgbell pepper (any color), cut in long strips
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1/2 mdonion, slivered in long strips
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1 cansweet corn, drained
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1 canblack beans, drained and rinsed
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1 lgtomato, diced fine
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pinchsalt and pepper, to taste
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3/4 cqueso fresco
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lgflour tortillas or wraps (we like sun dried tomato for this)
How To Make cilantro-lime chicken wraps
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1Rinse 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.
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2Place 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.
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3Spoon 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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Categories & Tags for Cilantro-Lime Chicken Wraps:
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