Chili-Lime Chicken Wraps

Ellbee’s Garlic Kitchen Box

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.

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Total Time 45

Servings: 8 servings

Course: Main Dishes

Ingredients Method Notes

Ingredients

2 pounds boneless, skinless chicken thighs or breasts
2 tablespoons Ellbee's Chili Lime Gourmet Garlic
1 teaspoon Ellbee's Zesty Gourmet Garlic
1 tablespoon Ellbee's Jalapeño Olive Oil
3 each sweet bell peppers, thinly sliced
2 cups shredded Monterey Jack or pepper Jack cheese
1 large avocado, sliced
0.5 cup fresh cilantro leaves
1 each lime, cut into wedges
8 each large flour tortillas
salsa and Greek yogurt, for serving

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.

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