By Chef
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
While the skillet is heating, season the chicken breasts with salt, black pepper, cumin, and chili powder on both sides.
Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove from skillet and let it rest.
In the same skillet, add another tablespoon of olive oil. Slice the onion and bell pepper into thin strips, then add them to the skillet. Sauté for about 5-6 minutes until they are soft and slightly caramelized.
While the vegetables are cooking, slice the cooked chicken into thin strips.
Add the sliced chicken back into the skillet with the vegetables and stir to combine. Cook for an additional 2 minutes to heat the chicken through.
Warm the whole wheat tortillas in a dry skillet for about 30 seconds on each side or until they are pliable.
To assemble the wraps, spoon some of the chicken and vegetable mixture onto each tortilla, top with sour cream and salsa, and then wrap them up tightly.
Serve immediately, garnished with additional salsa if desired.
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By Chef
This recipe is ready in 30 minutes and features Chicken breasts, Bell pepper, Onion and other delicious ingredients. Contains 450 calories total.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
While the skillet is heating, season the chicken breasts with salt, black pepper, cumin, and chili powder on both sides.
Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove from skillet and let it rest.
In the same skillet, add another tablespoon of olive oil. Slice the onion and bell pepper into thin strips, then add them to the skillet. Sauté for about 5-6 minutes until they are soft and slightly caramelized.
While the vegetables are cooking, slice the cooked chicken into thin strips.
Add the sliced chicken back into the skillet with the vegetables and stir to combine. Cook for an additional 2 minutes to heat the chicken through.
Warm the whole wheat tortillas in a dry skillet for about 30 seconds on each side or until they are pliable.
To assemble the wraps, spoon some of the chicken and vegetable mixture onto each tortilla, top with sour cream and salsa, and then wrap them up tightly.
Serve immediately, garnished with additional salsa if desired.
Calories per Serving: 450
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