Description
These Garlic Chicken Wraps are a flavorful and easy-to-make meal featuring tender marinated chicken, sautéed bell peppers and onions, black beans, and corn, all wrapped in warm flour tortillas. Topped with creamy avocado, melted Monterey Jack cheese, and fresh cilantro, these wraps are perfect for a quick lunch or dinner that satisfies the whole family.
Ingredients
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
Additional Ingredients & Garnishes
- 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 the marinade: In a large bowl, whisk together olive oil, minced garlic, oregano, basil, paprika, cayenne pepper (if using), salt, and pepper to create a flavorful marinade for the chicken.
- Marinate the chicken: Add the bite-sized chicken pieces to the marinade and toss thoroughly until evenly coated. Allow the chicken to marinate for at least 30 minutes to absorb the flavors; longer marination will enhance taste.
- Cook the chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until it’s fully cooked through and browned, about 8 to 10 minutes. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the sliced onions and bell peppers. Cook until they are softened and slightly charred, about 5 to 7 minutes, developing a nice depth of flavor.
- Add beans and corn: Stir in the rinsed black beans and drained corn, cooking for another 2 to 3 minutes until heated through and well combined with the vegetables.
- Warm the tortillas: Heat the flour tortillas according to the package instructions to make them pliable and soft for rolling.
- Assemble the wraps: Optionally spread a thin layer of sour cream or Greek yogurt on each tortilla. Then, evenly distribute the cooked chicken and vegetable mixture onto each wrap.
- Add toppings: Sprinkle shredded Monterey Jack cheese over the filling, then top with diced avocado and chopped cilantro for freshness and creaminess.
- Wrap and serve: Fold the sides of the tortilla inward and roll tightly to enclose the filling securely. Serve immediately with optional salsa on the side for dipping or added zest.
Notes
- For a spicier wrap, increase the cayenne pepper or add a dash of hot sauce to the marinade.
- Substitute corn tortillas for a gluten-free option.
- Leftover filling can be refrigerated for up to 3 days and used as a filling for tacos or salads.
- To make it vegetarian, omit the chicken and add extra beans or grilled vegetables.
