Crunchy Chicken & Veggie Fiesta Wraps Recipe

Introduction

Imagine biting into a warm, toasted tortilla that crackles with every chew, filled with tender chicken, crisp vegetables, and a zesty lime-cumin sauce. These Crunchy Chicken & Veggie Fiesta Wraps are a perfect blend of textures and bright flavors, making them an irresistible choice for breakfast, brunch, or a quick handheld meal.

Ingredients

• 2 large chicken breasts, cut into thin strips
• 4 large flour tortillas (10-inch)
• 1 cup red cabbage, thinly sliced
• ½ cup carrots, julienned
• ½ cup red bell pepper, thin strips
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 tsp honey or agave
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• ¼ tsp red-pepper flakes (optional)
• 2 tbsp fresh cilantro, chopped
• 1 avocado, sliced (for serving)

Instructions

1. Step 1: Warm each tortilla over a dry skillet for 20–30 seconds per side until pliable. Keep wrapped in a clean kitchen towel to retain heat.
2. Step 2: In a bowl, combine chicken strips with 1 tablespoon olive oil, lime juice, cumin, garlic, salt, and pepper. Toss to coat and marinate for 10 minutes.
3. Step 3: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3–4 minutes without stirring until golden. Flip and cook another 3 minutes until cooked through. Remove chicken and set aside.
4. Step 4: Lower heat to medium. Add red cabbage, carrots, and bell pepper to the same skillet. Stir-fry for 4–5 minutes until tender-crisp, seasoning with salt and red-pepper flakes if using.
5. Step 5: Reduce heat to low. Stir in honey, about 2 tablespoons water, and extra lime juice if desired. Simmer for 2 minutes until sauce thickens and coats the veggies.
6. Step 6: Return chicken to skillet and toss gently with vegetables and sauce. Heat for 1 more minute to combine flavors; adjust seasoning as needed.
7. Step 7: Place a warmed tortilla on a clean surface. Spoon chicken and veggie filling down the center. Top with avocado slices and chopped cilantro.
8. Step 8: Fold in sides and roll tightly. For extra crunch, grill the wrap in the skillet for 1–2 minutes per side, pressing lightly with a spatula to seal.

Tips & Variations

• Pat chicken dry before marinating to achieve a crispier crust.
• Maintain high heat for a quick sear that locks in juiciness.
• Keep vegetables slightly crisp to preserve texture and nutrients.
• Add a splash of orange juice to the sauce for extra citrus depth.
• Try crumbled feta or a drizzle of chipotle mayo to boost flavor.
• Swap chicken for flank steak or shrimp for different protein options.
• Use gluten-free tortillas or large lettuce leaves for a low-carb wrap.
• Make a vegan version by replacing chicken with marinated tempeh and honey with agave.

Storage

Allow wraps to cool completely before storing. Keep chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days. Store tortillas separately wrapped in a clean kitchen towel or sealed bag to maintain softness. Reheat the filling in a skillet over medium heat for 3–4 minutes, and warm tortillas in a dry pan for 30 seconds per side or microwave wrapped in a damp paper towel for 15 seconds. Assemble fresh wraps just before serving for best crunch and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wraps ahead of time for a weekend brunch?

Yes, you can prepare the chicken and vegetable filling in advance and store it refrigerated for up to 3 days. Warm the filling and tortillas just before serving to keep the wraps fresh and crunchy.

What if I only have frozen chicken breasts?

Thaw frozen chicken breasts fully in the refrigerator before cutting and marinating. This ensures even cooking and the best texture.

How spicy can I make these without overwhelming the flavor?

You can easily adjust the heat by adding red-pepper flakes to taste or omitting them entirely for a milder wrap. A little heat enhances the flavors without overpowering.

Can I swap the flour tortillas for a low-carb alternative?

Absolutely. Large lettuce leaves or gluten-free tortillas work well as low-carb or gluten-free options, keeping the wrap handheld and delicious.

Crunchy Chicken & Veggie Fiesta Wraps Recipe

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★★★★★

5 from 97 reviews

• Author: Harper
• Total Time: 45 mins
• Yield: 4 wraps 1x

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Description

Crunchy Chicken & Veggie Fiesta Wraps combine juicy pan-seared chicken strips with crisp, sautéed vegetables, all wrapped inside warm toasted tortillas and slathered with a zesty lime-cumin sauce. This handheld meal offers a delightful play of textures and bright, vibrant flavors perfect for brunch, quick lunches, or a satisfying dinner.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 large chicken breasts, cut into thin strips
• 4 large flour tortillas (10-inch)
• 1 cup red cabbage, thinly sliced
• ½ cup carrots, julienned
• ½ cup red bell pepper, thin strips

Sauce & Marinade

• 2 tbsp olive oil
• 1 tbsp lime juice (fresh)
• 1 tsp ground cumin
• 1 tsp honey or agave
• 1 clove garlic, minced

Seasonings & Garnish

• Salt and freshly ground black pepper, to taste
• ¼ tsp red-pepper flakes (optional)
• 2 tbsp fresh cilantro, chopped
• 1 avocado, sliced (for serving)

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Instructions

1. Preparing the Wrap Base: Warm each tortilla over a dry skillet for 20-30 seconds per side until pliable to prevent tearing during rolling and to add a subtle toasted flavor. Keep the warmed tortillas covered with a clean kitchen towel to retain heat.
2. Marinate the Chicken: In a bowl, combine the chicken strips with 1 tablespoon olive oil, fresh lime juice, ground cumin, minced garlic, salt, and freshly ground black pepper. Toss well and let sit for 10 minutes to allow flavors to penetrate for a juicy, flavorful bite.
3. Sear the Chicken: Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and spread the chicken strips in a single layer. Cook without moving them for 3-4 minutes until golden brown, then flip and cook another 3 minutes until fully cooked. Remove chicken from skillet and set aside.
4. Sauté the Vegetables: Lower the heat to medium and add the sliced red cabbage, julienned carrots, and red bell pepper strips in the same skillet. Stir-fry gently for 4-5 minutes until vegetables are just tender but still retain a satisfying crisp. Season lightly with salt and optional red-pepper flakes for a mild heat.
5. Make the Fiesta Sauce: Reduce heat to low, stir in the honey, about 2 tablespoons of water, and an extra squeeze of lime juice if desired for more tanginess. Simmer for 2 minutes until the sauce thickens slightly and coats the vegetables beautifully.
6. Combine Chicken & Veggies: Return the seared chicken strips to the skillet with the veggies and toss gently to coat everything evenly with the sauce. Heat for 1 more minute to meld flavors. Taste and adjust seasoning as needed.
7. Assemble the Wraps: Place a warmed tortilla flat on a clean surface. Spoon a generous amount of the chicken-veggie mixture down the center. Top with sliced avocado and a sprinkle of fresh chopped cilantro. Fold the sides in and roll tightly, pressing gently to seal the wrap.
8. Finish with a Quick Grill: Return the rolled wraps to the hot skillet. Grill each side for 1-2 minutes while pressing lightly with a spatula until the tortilla edges are crisp and golden, producing the signature crunch.

Notes

• Pat chicken strips dry before marinating to achieve the best sear and crispy crust.
• Cook chicken over medium-high heat quickly to lock in juices and develop a caramelized surface.
• Keep vegetables slightly al dente for retained color, crunch, and nutrients.
• Do not overcrowd the pan; this causes steaming instead of searing.
• For extra flavor, add a splash of orange juice to the sauce or crumble feta cheese just before serving.
• Use gluten-free tortillas or large lettuce leaves for low-carb or gluten-free versions.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; tortillas should be kept separately to maintain softness.
• Reheat the filling in a skillet and tortillas separately in a dry pan before assembling to preserve the crunch.

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Dinners
• Method: Frying
• Cuisine: International

Keywords: chicken wraps, crunchy chicken wraps, veggie wraps, fiesta wraps, quick brunch recipe, lime-cumin chicken, healthy wraps, toasted tortilla wraps