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Spicy Mexican Chicken Wraps

Spicy Mexican Chicken Wraps 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.

Spicy Mexican Chicken Wraps 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.

Spicy Mexican Chicken Wraps 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

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You can make these Spicy Mexican Chicken Wraps as hot or not as you like. Simply 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 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

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Yield: 8 Servings

Spicy Mexican Chicken Wraps

Spicy Mexican Chicken Wraps

Spiced Chicken and Mexican Vegetables wraps which is perfect to serve for lunch or dinner (quick and easy too!) 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

CHICKEN:

  • 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

VEGETABLES:

  • 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

TO SERVE:

  • 8 medium Tortillas
  • 2 Tomatoes, chopped
  • 1/2 Red Onion, finely chopped
  • 2 TB Cilantro, chopped
  • Avocado Slices

Instructions

CHICKEN:

  1. Combine all the Spices and Herbs for the Chicken in a small bowl – sprinkle over the Chicken strips and rub in well
  2. Heat the Oil in a large skillet or wok and stir-fry the Chicken until done – remove from skillet or wok and keep aside

VEGETABLES:

  1. 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 )
  2. Combine the cooked Chicken with the Vegetables and season to taste ( if necessary ) – fill the Tortillas and roll up

TO SERVE:

  1. Toss together the Tomatoes, Red Onion and Coriander in a small bowl
  2. Serve the Tomato Salsa and the Avocado slices on the side 

Notes

Frozen Mexican Mixed Vegetables : mine contained : corn, green beans, red cabbage, green-  and red peppers and sliced onions

Nutrition Information

Yield

8 Servings

Serving Size

1 Wrap

Amount Per Serving Calories 373Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 60mgSodium 465mgCarbohydrates 31gFiber 6gSugar 4gProtein 27g

Nutrition value is not always accurate

Did you make this recipe?

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Serve the Tomato Salsa and the Avocado slices on the side with the Wraps.

Spicy Mexican Chicken Wraps 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

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