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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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