Chicken Veggie Wraps

Chicken Veggie Wraps

1-1/2 cups uncooked rice
1 medium tomato, chopped
2 cans (4 oz each) chopped green chilies
7 tablespoons lime juice, divided
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1 pound boneless skinless chicken breasts, cubed
3 teaspoons canola oil, divided
1 large onion, halved and sliced
1 large green pepper, julienned
1 large green pepper, julienned
3 garlic cloves
1 tablespoon brown sugar
6 flour tortillas (8 inches warmed)

1. Cook rice according to package directions. Stir in the tomato, chilies, and 3 tablespoons of the lime juice.
2. Meanwhile, combine the chili powder, cumin and salt; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
3. In the same skillet, cook onion and peppers in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the brown sugar, chicken and remaining line juice; heat through.
4. Spoon 2/3 up of rice mixture and chicken mixture down the center of each tortilla, roll up.

These wraps were amazing! I loved everything about this recipe! It was delicious and not at all too spicy. The brown sugar makes this wrap slightly sweet and spicy. It was a huge hit with the husband, who loves spicy food. Surprisingly he wasn’t disappointed about the wrap not being as spicy as he had thought it would be. It’s another meal that requires some preparation, with the dicing of the veggies. I’d cut the peppers before hand, next time to make it easier to make, mid-day, with the kids all awake.

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