Savory Southwest Chicken Wraps
(...And they are f*cking delicious)
Spring is here and the best meals for the season tend to be light, savory, and satisfying. Kick it up a notch and make it healthy as well and you have a perfect a** meal for any time of the week. This recipe is just that, packed full of veggies and good protein and won't take you more than 25 minutes to cook, oh did I also mention it's tasty AF? Get in your kitchen and give it and try.
What You’ll Need:
2 Large chicken Breast
1 large green bell pepper
1 large red bell pepper
1 white onion
½ cup of sweet corn
½ cup of black beans
½ cup of shredded lettuce
½ cup of shredded cheese
4 large spinach tortillas
2 tablespoons of Cumin
1 teaspoon of Cayenne Pepper
2 tablespoons of Salt
2 tablespoons of Pepper
2 tablespoons of Garlic
2 tablespoons of Lemon Juice
What That Taste Like?
Tex Mex Vibes
Start by slicing the chicken breast, bell peppers, and onions into thin strips and combine in a large mixing bowl.
Add the lemon juice and all the seasoning, setting aside 1 tablespoon of salt and pepper, and mix well with a tablespoon of olive oil. You can set it aside to marinate or use immediately.
Bring another tablespoon of oil to heat in a medium-sized frying pan over medium heat. Add the chicken mixture and cook, stirring occasionally, until the chicken has browned. 7-10 minutes.
While that’s cooking, add your corn and black beans to a small pasta pot and bring to a boil. Reduce to a simmer and cook until the chicken is done, or about 5 minutes.
Once the chicken is finished you can set it aside to rest while you heat your tortillas. Choose whatever method you use best (I prefer heating them over a low open flame on the oven).
Now that your tortillas are warm all that is left is to plate and serve. Start with layering some shredded lettuce, cheese, chicken mixture, and then the beans. Sprinkle a little of the remaining salt and pepper on top to taste and you're ready to dig in.
South West Chicken Warp Baby! 😛
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