Spicy Mexican Chicken Wraps
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 35 min.
Ready in
Ingredients
for
4
- Ingredients
- ¼ cup Lime juice
- 1 clove garlic cloves (peeled and minced)
- 1 tsp Cumin
- 1 tsp dried oregano
- ¼ tsp crushed, red Chili flakes
- ½ tsp paprika
- 3 Tbsps Canola oil (divided)
- 16 ozs boneless, skinless Chicken breasts (cut into thin strips)
- 1 medium, yellow Bell pepper (washed; trimmed and julienne)
- 1 medium, sweet, red Bell pepper (washed; trimmed and julienne)
- 1 small Zucchini (peeled and sliced lengthwise into strips)
- 4 scallions (cleaned; trimmed and cut into strips)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 Flour tortillas (to serve)
- 1 cup Dip (your favorite or salsa)
Preparation steps
1.
Place lime juice, garlic, cumin, oregano, pepper flakes, paprika and 1 1/2 tablespoons canola oil, in a large resealable plastic bag; add the chicken strips. Seal securely and squeeze and turn to thoroughly coat the chicken. Refrigerate for 2 hours.
2.
Heat remaining oil in a large skillet. Saute peppers and zucchini until tender but crisp. Remove from skillet and keep warm.
3.
Remove chicken strips from plastic bag, shaking off any excess marinade and transfer to skillet. Discard the marinade. Cook chicken over medium-high heat for 6 to 8 minutes, or until juices run clear and chicken is cook thorough. Transfer peppers and zucchini to skillet; heat through. Season with salt and pepper to taste.
4.
Spoon filling mixture into the center of the tortillas, add scallions and fold the tortillas to secure the filling. Serve with your favorite dipping sauce or salsa.
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