Ingredient: boneless/skinless chicken breasts, cut into thin strips

People in Mexico, the Mediterranean, and South Asia  have been eating wraps since around the 1900’s. The wrap in its Western form probably comes from California, as a generalization of the Mexican/Tex-Mex burrito and became popular in the 1990’s.

Wraps have become a popular option in sandwich shops and restaurants, and for good reason. Like all sandwiches, wraps are an outlet for culinary creativity. A wrap can be anything you want it to be – breakfast, lunch, dinner, even a snack!

Wraps offer the same flexibility and creative options as a sandwich, but in a more convenient format all rolled up in a tasty tortilla or flatbread. The usual flatbreads are wheat tortillas, lavash or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato, guacamole, sautéed mushrooms, bacon, grilled onions, cheese, and a sauce, such as Ranch dressing or honey mustard.

They are the perfect on-the-go meal. Most wraps can be eaten one-handed, leaving the rest of you free to continue about your day. They’re the perfect meal solution for a busy schedule.

It is remarkably easy to create your own personalized wrap: choose a bread, pick your condiments, layer your fillings, decide whether you want to grill it or not and enjoy. Does it get any better than that!

I have to admit, I absolutely love wraps so I like to fit them in to our meals whenever I can. These zesty chicken wraps are so good !

Print Recipe

Zesty Chicken Wraps

Votes: 1
Rating: 5
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Course

Lunch

Cuisine

Mexican

Keyword

zesty chicken wraps

Servings

MetricUS Imperial

Ingredients

Chicken Marinade

• 2 Tbsp oil
• 2 Tbsp lemon juice
• 1 1/2 tsp seasoned salt
• 1 1/2 tsp dried oregano
• 1 1/2 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes, optional
• 680 gm boneless/skinless chicken breasts, cut into thin strips

Other Ingredients

• 2 Tbsp oil
• 1 medium zucchini, julienned
• 3/4 cup red onion, diced
• 100 gm shredded cheese of choice
• 4 green onions, sliced for topping
• 4 large tortillas

Optional Toppings

• taco sauce
• salsa
• Guacamole
• tiny grape tomatoes
• sour cream

Course Lunch Cuisine Mexican Keyword zesty chicken wraps Servings MetricUS Imperial Ingredients Chicken Marinade 2 Tbsp oil 2 Tbsp lemon juice 1 1/2 tsp seasoned salt 1 1/2 tsp dried oregano 1 1/2 tsp cumin 1 tsp garlic powder 1/2 tsp chili powder 1/2 tsp smoked paprika 1/2 tsp crushed red pepper flakes, optional 680 gm boneless/skinless chicken breasts, cut into thin strips Other Ingredients 2 Tbsp oil 1 medium zucchini, julienned 3/4 cup red onion, diced 100 gm shredded cheese of choice 4 green onions, sliced for topping 4 large tortillas Optional Toppings taco sauce salsa Guacamole tiny grape tomatoes sour cream

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Chicken

1. In a large bowl, combine 2 Tbsp oil, lemon juice & seasonings; add chicken & turn to coat. Cover & refrigerate for 1-4 hours.

Filling

1. In a heavy skillet, heat 2 Tbsp oil & sauté zucchini & onions until tender crisp. Remove & keep warm. Drain marinade from chicken & cook in the same skillet until no longer pink, about 5-6 minutes. Return zucchini/onion to pan, heat through.

Assembly

1. Lightly spread 4 tortillas with a bit of guacamole or sour cream. Spoon filling down the center of tortillas. Add toppings saving a good bit of the cheese for sprinkling over them after they are rolled.
2. Roll up & place on a microwave safe dish. Sprinkle with remaining cheese & microwave only until cheese is melted. Top with sliced green onions & tiny grape tomatoes. Serve extra toppings on the side if you like.