Ingredients
4 boneless, skinless chicken breasts (sliced into thin strips)
1 red bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
1/2 red onion (thinly sliced)
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste
4 large flour tortillas
2 cups shredded romaine lettuce
1/2 cup salsa
1 avocado (sliced)
1/2 cup plain Greek yogurt or halal ranch dressing (optional)
Instructions
Season chicken strips with cumin, paprika, salt, and pepper
Heat 1 tbsp olive oil in a skillet over medium-high (4-5 minutes). Cook until chicken is browned and cooked
In the same skillet, add remaining oil and sauté bell peppers and onions until tender (6-8 minutes)
Warm tortillas in the oven or microwave for 30 seconds
Assemble wraps by layering chicken, sautéed veggies, lettuce, salsa, avocado, and Greek yogurt
Fold tortillas tightly to secure all ingredients
Notes
Use whole wheat tortillas for extra fiber
Add black beans or halal tofu for vegetarian protein
Store in an airtight container in the fridge for 2-3 days
Customize heat with jalapeños or chili powder
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: Mexican-Inspired
- Diet: Not Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg