Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons southwest spice blend (cumin, paprika, chili powder)
- 4 large tortillas
- 1 cup sliced bell peppers (mixed colors)
- 1 cup shredded Monterey Jack cheese
- 2 cups shredded lettuce (romaine or iceberg)
- ½ cup sour cream or Greek yogurt
- ½ cup salsa
Instructions
- Gather all ingredients on your counter for easy access.
- Season the chicken breasts generously with the southwest spice blend.
- Heat olive oil in a skillet over medium-high heat. Cook the seasoned chicken for about 6-7 minutes per side until golden brown and juices run clear. Remove and let rest.
- In the same skillet, sauté sliced bell peppers for about 3-4 minutes until tender-crisp.
- Slice the cooked chicken into strips. Lay out each tortilla and layer with lettuce, cheese, bell peppers, salsa, and chicken strips.
- Roll each tortilla tightly from one end to another, folding in the sides as you go.
- Serve warm with extra salsa on the side.
Notes
- For added flavor, consider garnishing with fresh cilantro or parsley.
- Adjust spice levels by including jalapeños or using a milder salsa.
- Use whole-wheat tortillas for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 wrap (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg