Ingredients
Scale
- 2 large whole wheat tortillas
- 2 boneless, skinless chicken breasts, sliced thinly
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne (optional)
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup frozen corn, thawed
- 1/2 cup canned black beans, rinsed & drained
- 1/4 avocado, sliced
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded lettuce
- 1 tbsp lime juice
- Salt & pepper to taste
- Optional: hot sauce or chipotle mayo
Instructions
- In a bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, cayenne, salt, and pepper.
- Heat a skillet over medium-high heat; cook chicken for 3–4 minutes per side until cooked through. Let rest, then slice.
- Same skillet: sauté bell peppers and onion for 3–4 minutes until tender-crisp.
- Warm tortillas in skillet or microwave.
- Layer tortillas with lettuce, black beans, corn, peppers, chicken, avocado, cheese, and lime juice.
- Roll tightly, wrap in parchment paper, and serve.
Notes
- For meal prep: store components separately and assemble just before eating to keep tortillas from getting soggy.
- Vegetarian option: swap chicken for grilled portobello mushrooms or tofu.
- Spice level adjustable — reduce or omit cayenne for milder taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Southwest
- Diet: High-Protein
Nutrition
- Serving Size: 1 wrap
- Calories: 375 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 31g
- Cholesterol: 75mg
