Description
Garlic Chicken Wraps are a flavorful and satisfying meal featuring tender marinated chicken, sautéed peppers and onions, black beans, and corn, all wrapped in a warm flour tortilla. Enhanced with garlic, herbs, and melted Monterey Jack cheese, these wraps are perfect for a quick lunch or dinner and can be served with optional sour cream and salsa for extra zest.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Vegetables and Beans
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
Assembly
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 12 large flour tortillas
- Sour cream or Greek yogurt (optional, for serving)
- Salsa (optional, for serving)
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, minced garlic, dried oregano, dried basil, paprika, optional cayenne pepper, salt, and freshly ground black pepper to create a flavorful marinade.
- Marinate the Chicken: Add the bite-sized chicken pieces to the marinade bowl and toss until they are evenly coated. Let the chicken marinate for at least 30 minutes, allowing the flavors to penetrate (marinating longer will enhance taste).
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked and browned, about 8 to 10 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the thinly sliced onion, red bell pepper, and green bell pepper. Cook until softened and slightly charred, approximately 5 to 7 minutes, to develop a rich flavor.
- Add Beans and Corn: Stir in the rinsed black beans and drained corn into the skillet with the vegetables. Cook for an additional 2 to 3 minutes to heat everything through properly.
- Warm the Tortillas: Follow the package instructions to warm the flour tortillas, making them soft and pliable for wrapping.
- Assemble the Wraps: Optionally spread a thin layer of sour cream or Greek yogurt on each warmed tortilla. Then, evenly distribute the cooked chicken and vegetable mixture over the tortillas.
- Add Toppings: Sprinkle shredded Monterey Jack cheese on top of the chicken and vegetables, then add diced avocado and chopped cilantro for freshness and creaminess.
- Fold and Roll: Fold the sides of each tortilla inward and roll tightly to form a wrap that holds all the delicious ingredients securely.
- Serve: Serve the garlic chicken wraps immediately, accompanied by optional salsa and extra sour cream or Greek yogurt if desired for dipping or added flavor.
Notes
- Marinating the chicken for longer than 30 minutes (up to 2 hours) intensifies the flavor.
- Use gluten-free tortillas to make this recipe gluten-free.
- Adjust the cayenne pepper amount based on your preferred spice level or omit for milder flavor.
- Feel free to swap Monterey Jack cheese with cheddar or your favorite melting cheese.
- For a vegetarian version, substitute the chicken with grilled tofu or tempeh and skip the cheese for vegan option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat before serving.
