Description
These Garlic Chicken Wraps are a flavorful and satisfying meal perfect for lunch or dinner. Tender pieces of marinated chicken are sautéed with bell peppers and onions, then combined with black beans, corn, and Monterey Jack cheese, all wrapped in warm flour tortillas. Topped with creamy avocado, fresh cilantro, and optional sour cream or salsa, these wraps are delicious and easy to make.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Vegetables & Beans
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
Wrap Assembly
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 12 large flour tortillas
- Sour cream or Greek yogurt (optional, for serving)
- Salsa (optional, for serving)
Instructions
- Prepare Marinade: In a large bowl, whisk together olive oil, minced garlic, oregano, basil, paprika, cayenne pepper (if using), salt, and freshly ground black pepper to create the marinade.
- Marinate Chicken: Add the bite-sized chicken pieces to the marinade and toss until evenly coated. Cover and let marinate for at least 30 minutes, or longer for more flavor.
- Cook Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is thoroughly cooked and nicely browned, about 8–10 minutes. Remove from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the thinly sliced onions, red bell pepper, and green bell pepper. Cook until softened and slightly charred, approximately 5–7 minutes.
- Add Beans and Corn: Stir in the rinsed black beans and drained corn. Cook for an additional 2–3 minutes to heat through and combine flavors.
- Warm Tortillas: Heat the flour tortillas according to package directions, either in the oven, microwave, or on a dry skillet to make them pliable.
- Assemble Wraps: Optionally spread a thin layer of sour cream or Greek yogurt on each tortilla. Add a portion of cooked chicken and vegetable mixture.
- Add Toppings: Sprinkle shredded Monterey Jack cheese over the filling, then top with diced avocado and chopped cilantro for freshness.
- Roll Wraps: Fold the sides of each tortilla inward and roll tightly to enclose the filling.
- Serve: Serve the wraps immediately, optionally accompanied by salsa for dipping or topping.
Notes
- For extra heat, add the optional cayenne pepper in the marinade or serve with spicy salsa.
- Feel free to substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
- These wraps can be prepared ahead by cooking the chicken and vegetables in advance; assemble just before serving.
- Adding sour cream or Greek yogurt adds creaminess but can be omitted for a lighter wrap.
- Leftovers can be wrapped tightly in foil and refrigerated for up to 2 days; reheat before serving.
