Spicy Mexican Chicken Wraps
ready in 2 h. 35 min.
- ¼ cup
- 1 clove
garlic (peeled and minced)
- 1 teaspoon
- 1 teaspoon
- ¼ teaspoon
crushed, red Chili flakes
- ½ teaspoon
- 3 tablespoons
Canola oil (divided)
- 16 ounces
boneless, skinless Chicken breasts (cut into thin strips)
medium, yellow Bell pepper (washed; trimmed and julienne)
medium, sweet, red Bell pepper (washed; trimmed and julienne)
small zucchini (peeled and sliced lengthwise into strips)
scallions (cleaned; trimmed and cut into strips)
salt (to taste)
freshly ground Black pepper (to taste)
Flour tortillas (to serve)
- 1 cup
dipping sauce (your favorite or salsa)
Place lime juice, garlic, cumin, oregano, pepper flakes, paprika and 1 1/2 tablespoons canola oil, in a large resealable plastic bag; add the chicken strips. Seal securely and squeeze and turn to thoroughly coat the chicken. Refrigerate for 2 hours.
Heat remaining oil in a large skillet. Saute peppers and zucchini until tender but crisp. Remove from skillet and keep warm.
Remove chicken strips from plastic bag, shaking off any excess marinade and transfer to skillet. Discard the marinade. Cook chicken over medium-high heat for 6 to 8 minutes, or until juices run clear and chicken is cook thorough. Transfer peppers and zucchini to skillet; heat through. Season with salt and pepper to taste.
Spoon filling mixture into the center of the tortillas, add scallions and fold the tortillas to secure the filling. Serve with your favorite dipping sauce or salsa.