Chili-Lime Chicken Wraps
This is the wrap night that feels like a mini vacation: smoky chicken, sweet peppers, creamy avocado, and a bright chili-lime finish all tucked into a warm tortilla. Serve them fresh off the grill or bake the assembled wraps for a crispy, cheesy crowd-pleaser.
Ingredients
Method
- Toss the chicken with Chili Lime Garlic, Zesty Garlic, Jalapeño Olive Oil, and a pinch of salt. Let it sit for 15 minutes while the grill or skillet heats.
- Cook the chicken over medium-high heat until lightly charred and cooked through, 5 to 7 minutes per side. Rest for 5 minutes, then slice thinly. Sauté the peppers in the same pan until just softened.
- Fill each tortilla with chicken, peppers, cheese, avocado, and cilantro. Fold the sides in, then roll tightly.
- Serve warm as-is, or place the wraps seam-side down in a baking dish and bake at 375°F for 12 minutes to crisp the edges and melt the cheese. Finish with lime, salsa, and Greek yogurt.
Notes
Time: 45 min
Kitchen tip: For an easy lunch prep, cool the chicken and peppers before rolling, then refrigerate the wraps and toast them in a dry skillet as needed.
