Description
These Garlic Chicken Wraps are a flavorful and easy-to-make meal featuring marinated garlic-infused chicken cooked with fresh peppers, onions, black beans, and corn, wrapped in warm flour tortillas with creamy avocado, cheese, and optional sour cream or salsa. Perfect for a quick dinner or casual gatherings.
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 & 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
Wrap Assembly
- 12 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 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, cayenne pepper (if using), salt, and freshly ground black pepper to create a flavorful marinade.
- Marinate the chicken: Add the bite-sized chicken breast pieces to the bowl and toss thoroughly until evenly coated with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to develop (longer marination will enhance taste).
- Cook the chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until the chicken is fully cooked through and nicely browned, about 8-10 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the thinly sliced onions and bell peppers. Cook them until softened and slightly charred, approximately 5-7 minutes, stirring occasionally for even cooking.
- Add beans and corn: Stir in the rinsed black beans and drained corn into the skillet with the cooked vegetables. Cook for an additional 2-3 minutes to heat everything through.
- Warm the tortillas: Heat the flour tortillas according to the package instructions to make them soft and pliable for wrapping.
- Assemble the wraps: Optionally spread a thin layer of sour cream or Greek yogurt onto each warm tortilla. Layer on the cooked garlic chicken, followed by the vegetable and bean mixture.
- Add toppings: Sprinkle shredded Monterey Jack cheese over the filling. Top with diced avocado and chopped cilantro for freshness and creaminess.
- Roll the wraps: Fold the sides of the tortilla inward and roll tightly to enclose the filling securely.
- Serve: Serve the Garlic Chicken Wraps immediately with optional salsa or additional sour cream on the side for dipping or topping.
Notes
- Marinating chicken overnight intensifies the flavor significantly.
- Adjust cayenne pepper quantity or omit entirely to control heat level.
- Use gluten-free tortillas to make this recipe gluten free.
- Leftover filling can be stored in the refrigerator for up to 2 days and reheated for sandwiches or bowls.
- For a vegetarian version, substitute chicken with grilled tofu or roasted vegetables.
