If you’re craving a fresh and flavorful meal that’s easy to make, look no further than these Chili-Lime Chicken Wraps! Marinated in tangy lime juice and chili powder, the chicken is perfectly seasoned and pairs beautifully with crisp veggies like bell peppers, cucumbers, and spinach. Wrapped up in soft tortillas, this dish is ideal for a quick lunch or a light dinner. Whether you’re meal prepping or need a fast, healthy option, these wraps are sure to satisfy!

What You’ll Need

Ingredients

• 4 chicken breast
• 1/4 cup lime juice
• 2 tsp chili powder
• 2 tbsp oil
• 1/4 large red onion, sliced
• 1/3 cucumber, thin half-moons
• 1 tomato, diced and seed removed
• 1 bell pepper (any color), sliced
• Head of romaine lettuce, roughly chopped
• Handful baby spinach
• 4 large tortillas

Equipment I Used

• Skillet
• Cutting Board
• Measuring Cups and Spoons
• Mixing Bowl
• Spatula

How to Make It

Marinate the Chicken

Cut the chicken breasts into thin strips and place them in a large bowl. Add the lime juice and chili powder, mixing well to ensure the chicken is evenly coated. Cover the bowl and place it in the fridge to marinate for at least 15 minutes while you prepare the vegetables.

Prepare the Vegetables

While the chicken is marinating, slice the red onion and bell pepper, dice the tomato (removing the seeds), and cut the cucumber into thin half-moons. Roughly chop the romaine lettuce and set it aside with a handful of baby spinach. Keep all the veggies separate for easy assembly later.

Cook the Chicken

Heat 2 tbsp of oil in a large skillet over medium heat (avocado oil is a great option, but feel free to use any oil of your choice). Once the oil is hot, add the marinated chicken to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center.

Add the Red Onion

After the chicken is cooked, add the sliced red onion to the skillet. Continue cooking for another 2-3 minutes, allowing the onion to soften and the juices to be absorbed. Remove the skillet from heat and set the chicken and onion mixture aside.

Warm the Tortillas

While the chicken is cooling slightly, warm up the tortillas by placing them on a dry skillet or directly on a gas burner for about 30 seconds on each side, or until soft and slightly charred. This step enhances the flavor and texture of the wraps.

Assemble the Wraps

Lay a warm tortilla flat on your work surface. Start by adding a layer of chopped romaine lettuce and baby spinach. Then, place some sliced bell peppers, cucumbers, and diced tomatoes on top. Finally, add a portion of the cooked chicken and onions. For added flavor, you can sprinkle some cheese or drizzle your favorite dressing, or leave them as is for a lighter option.

Wrap and Serve

To wrap, fold the sides of the tortilla inward, then roll from the bottom up, ensuring the filling is securely tucked inside. Slice the wrap in half for easier handling, and serve immediately. Enjoy your flavorful Chili-Lime Chicken Wraps!