Chicken Burrito Wraps (Print Version)
# Ingredients:
→ Chicken
01 -
1½ pounds chicken breasts, boneless and skinless, cut into small chunks
02 -
½ tablespoon chipotle powder
03 -
1 teaspoon cumin, ground
04 -
½ teaspoon oregano, dried
05 -
1 teaspoon salt (kosher)
06 -
¼ teaspoon pepper, black
07 -
2 clove garlic, finely chopped
08 -
2 tablespoons vinegar (apple cider)
09 -
2 tablespoons cooking olive oil
→ Fajita Vegetables
10 -
1 tablespoon olive oil for cooking
11 -
2 bell peppers, cut into strips
12 -
½ red onion, sliced into thin pieces
13 -
¼ teaspoon oregano, dried
14 -
½ teaspoon salt (kosher)
→ Beans
15 -
1 (14.5 oz) can black beans, drained and rinsed
16 -
½ teaspoon chipotle powder
17 -
½ teaspoon cumin, ground
18 -
1 tablespoon lime juice, freshly squeezed
→ Cilantro Lime Rice
19 -
1 cup uncooked rice (white or brown)
20 -
1 tablespoon olive oil
21 -
2 tablespoons freshly squeezed lime juice
22 -
¼ cup cilantro, chopped fine
→ Assembly
23 -
8 large flour tortillas
24 -
Optional: Salsa
25 -
Optional: Sour cream
26 -
Optional: Monterey jack cheese
27 -
Optional: Guacamole
# Instructions:
01 -
Mix chicken with vinegar, garlic, and spices. Let it sit at least 30 minutes or up to a full day in the fridge.
02 -
Warm up olive oil in a skillet, then cook chicken pieces for 8-10 minutes till they're browned and cooked through. Set aside.
03 -
Toss peppers and onions into the skillet and sauté with oregano and salt for 5-6 minutes till tender and slightly browned.
04 -
Heat up black beans with spices and lime until they're warmed through. Adjust seasoning to your taste.
05 -
Cook rice as the package says. Mix in lime juice, olive oil, and cilantro once it’s done.
06 -
Heat up tortillas. Fill them with chicken, rice, beans, veggies, and any extras you want. Wrap them tightly.
# Notes:
01 -
Keeps in the fridge up to 3 days
02 -
OK to freeze for 3 months
03 -
Add any toppings you love!