Spicy Mexican Chicken Wraps ~ Spiced Chicken and Mexican Vegetables wraps which is perfect to serve during the cooler days as lunch or dinner (quick and easy too!) when you crave spiciness but not in a mood to make a casserole.
Wraps are very popular worldwide and our family is no different. We LOVE just about anything wrapped in a Tortilla.
These Spicy Mexican Chicken Wraps are my go-to dinner when I am running late or especially on a bit of a chilly night.
The Wraps are not as hearty and rich as a casserole, which of course would be the first choice on a real cold Winter’s night, but they are perfect for the in-between-weather days.
You can make these Spicy Mexican Chicken Wraps as hot or not as you like, by adding more chilies or no chilies at all if you have little kids.
The Chicken Strips are more Cuban spiced than Mexican, but the two flavors are so close, it just works deliciously in this recipe.
I always serve a simple Salsa (and always avocado!) rather on the side than wrapped in the Tortilla with the filling. You can serve it either way.
Spicy Mexican Chicken Wraps ~ Spiced Chicken and Mexican Vegetables wraps which is perfect to serve for lunch or dinner (quick and easy too!)
- 1 t Paprika
- 1 t Cayenne Pepper
- 1 t Ground Cumin
- 1 t Dried Thyme
- 1 t Dried Oregano
- 450 g Chicken Fillet cut into strips ( 1 pound )
- 2 TB Olive Oil
- 450 g Frozen Mexican Mixed Vegetables see note ( 1 pound )
- 1 TB Ground Cumin
- 2 t Paprika
- 1 TB Fresh Garlic crushed
- 1/2-1 Chili sliced
- 8 medium Tortillas
- 2 Tomatoes chopped
- 1/2 Red Onion finely chopped
- 2 TB Cilantro chopped
- Avocado Slices
Combine all the Spices and Herbs for the Chicken in a small bowl – sprinkle over the Chicken strips and rub in well
Heat the Oil in a large skillet or wok and stir-fry the Chicken until done – remove from skillet or wok and keep aside
If needed add a little more Oil to the skillet/wok – Add the Frozen Mexican Vegetables, together with the Cumin, Paprika, Garlic and Chili to the skillet/wok – stir-fry until the Vegetables are tender but still a little crunchy ( about 8 minutes )
Combine the cooked Chicken with the Vegetables and season to taste ( if necessary ) – fill the Tortillas and roll up
Toss together the Tomatoes, Red Onion and Coriander in a small bowl
Serve the Tomato Salsa and the Avocado slices on the side
Frozen Mexican Mixed Vegetables : mine contained : corn, green beans, red cabbage, green- and red peppers and sliced onions
Serve the Tomato Salsa and the Avocado slices on the side with the Wraps.
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