Chicken Chili Wrap

[Kurt]

Something spicy you want?

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 can (15 oz) chili beans, drained and rinsed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup diced green bell pepper
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 4 large flour tortillas

Instructions:

1. In a large skillet, cook diced chicken over medium heat until no longer pink, about 5-7 minutes.
2. Add diced bell pepper and onion to the skillet and cook for an additional 2-3 minutes, until vegetables are tender.
3. Stir in chili beans, salsa, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes, until heated through.
4. Warm the flour tortillas in the microwave for about 30 seconds, or until pliable.
5. Spoon the chicken chili mixture onto each tortilla, then top with shredded cheddar cheese and chopped cilantro.
6. Roll up the tortillas, tucking in the sides as you go, to form wraps.
7. Serve immediately, or wrap each wrap tightly in foil for an on-the-go meal.

Enjoy your delicious Chicken Chili Wraps!

 

[TinkerBell]

I love the combination of flavors and how easy it seems to put together

 

[hoyeon]

I love the combination of flavors and how easy it seems to put together

I believe a Chicken Chili Wrap is a versatile dish that you can customize to your taste preferences! Though, feel free to experiment with different toppings like sliced jalapeños, cilantro, or even a drizzle of hot sauce for extra kick.

 

[Kardel]

Something spicy you want?
View attachment 2489
Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 can (15 oz) chili beans, drained and rinsed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup diced green bell pepper
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 4 large flour tortillas

Instructions:

1. In a large skillet, cook diced chicken over medium heat until no longer pink, about 5-7 minutes.
2. Add diced bell pepper and onion to the skillet and cook for an additional 2-3 minutes, until vegetables are tender.
3. Stir in chili beans, salsa, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes, until heated through.
4. Warm the flour tortillas in the microwave for about 30 seconds, or until pliable.
5. Spoon the chicken chili mixture onto each tortilla, then top with shredded cheddar cheese and chopped cilantro.
6. Roll up the tortillas, tucking in the sides as you go, to form wraps.
7. Serve immediately, or wrap each wrap tightly in foil for an on-the-go meal.

Enjoy your delicious Chicken Chili Wraps!

Wow, the Chicken Chili Wrap sounds delicious! Can't wait to try making it for lunch this week. Thanks for sharing the recipe!