Chipotle Chicken Wraps (Print Version)
# Ingredients:
→ Chicken
01 -
1 teaspoon kosher salt
02 -
½ teaspoon dried oregano
03 -
1½ pounds boneless, skinless chicken breasts, cut into chunks
04 -
2 cloves garlic, chopped finely
05 -
½ tablespoon chipotle chili powder
06 -
¼ teaspoon ground black pepper
07 -
2 tablespoons apple cider vinegar
08 -
1 teaspoon ground cumin
09 -
2 tablespoons olive oil
→ Fajita Vegetables
10 -
½ red onion, sliced thin
11 -
¼ teaspoon dried oregano
12 -
2 bell peppers, cut into strips
13 -
½ teaspoon kosher salt
14 -
1 tablespoon olive oil
→ Beans
15 -
1 tablespoon fresh lime juice
16 -
½ teaspoon chipotle chili powder
17 -
1 (14.5 oz) can black beans, drained well
18 -
½ teaspoon ground cumin
→ Cilantro Lime Rice
19 -
1 cup uncooked white or brown rice
20 -
2 tablespoons fresh lime juice
21 -
¼ cup cilantro, chopped up
22 -
1 tablespoon olive oil
→ Assembly
23 -
Salsa (if you like it)
24 -
Guacamole (your choice)
25 -
Sour cream (optional)
26 -
Monterey jack cheese (optional)
27 -
8 large flour tortillas
# Instructions:
01 -
Mix the chicken with the vinegar, garlic, and spices. Let it sit for at least 30 minutes or overnight for better flavor.
02 -
In a hot skillet with olive oil, cook the chicken until golden and thoroughly done (about 8-10 minutes), then set aside.
03 -
In the same skillet, toss the peppers and onions with oregano and salt, cooking them for 5-6 minutes until soft and a bit browned.
04 -
Heat the beans in a small pot along with the spices and lime juice. Adjust seasoning as needed.
05 -
Cook the rice as directed on the package. Once done, stir in the lime juice, olive oil, and chopped cilantro for flavor.
06 -
Warm up the tortillas, then stuff them with chicken, rice, veggies, beans, and your favorite toppings. Roll them tightly, and wrap in foil if needed.
# Notes:
01 -
Keep in the fridge for up to 3 days.
02 -
You can freeze for about 3 months.
03 -
Feel free to add your favorite extras.