Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 large tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup salsa
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, toss sliced bell peppers and red onion with olive oil, garlic powder, paprika, salt, and pepper.
3. Grill chicken breasts for 6-8 minutes per side or until cooked through.
4. Grill bell peppers and red onion for 5-7 minutes or until tender and slightly charred.
5. Remove chicken and vegetables from grill and let rest for 5 minutes.
6. Slice chicken into thin strips.
7. Warm tortillas on the grill for 30 seconds on each side.
8. To assemble the wraps, spread a tablespoon of sour cream on each tortilla.
9. Top with shredded lettuce, grilled chicken, grilled vegetables, shredded cheddar cheese, and salsa.
10. Roll up tightly and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 20g
- Carbohydrates: 30g
- Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Bell peppers and red onion can be substituted with any other vegetables of your choice.
Variations:
- Add avocado slices or guacamole for extra creaminess.
- Use a different type of cheese, such as feta or pepper jack.
- Add hot sauce or jalapenos for extra spice.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly on the grill.
- Let the chicken and vegetables rest for a few minutes before slicing to allow the juices to redistribute.
- Use a grill basket or skewers to prevent small pieces of vegetables from falling through the grill grates.
Storage instructions:
- Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken and vegetables in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the wraps on a platter with extra salsa and sour cream on the side.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of rice or quinoa.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Caesar salad
Troubleshooting advice:
- If the tortillas are cracking when rolled, warm them up for a few more seconds on the grill.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tortilla wraps originated in Mexico and were traditionally filled with beans, cheese, and meat.
Flavor profiles:
- This recipe has a smoky and slightly spicy flavor from the grilled chicken and vegetables, with a creamy and tangy finish from the sour cream and salsa.
Serving suggestions:
- Serve the wraps with a cold beer or a margarita for a refreshing and satisfying meal.
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