Description
These Garlic Chicken Wraps are a flavorful and easy-to-make meal featuring tender marinated chicken, sautéed vegetables, black beans, and melted Monterey Jack cheese. Wrapped in warm flour tortillas and topped with creamy avocado and fresh cilantro, they make a perfect lunch or dinner option that’s both satisfying and delicious.
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
Assembly & Toppings
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 12 large flour tortillas
- 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 until well combined.
- Toss Chicken in Marinade: Add the bite-sized chicken pieces to the bowl and toss thoroughly so each piece is evenly coated with the marinade.
- Marinate: Allow the chicken to marinate for at least 30 minutes to let flavors develop; marinating longer is recommended for enhanced taste.
- Heat the Skillet: Place a large skillet or wok on medium-high heat and allow it to get hot before cooking.
- Cook the Chicken: Add the marinated chicken to the hot skillet and cook, stirring occasionally, until the chicken is cooked through and browned on all sides—approximately 8 to 10 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the thinly sliced onions and bell peppers. Cook, stirring frequently, until the vegetables soften and develop slight charring, about 5 to 7 minutes.
- Add Beans and Corn: Stir in the rinsed black beans and drained corn, cooking for an additional 2 to 3 minutes to warm through and blend flavors.
- Warm Tortillas: Heat the large flour tortillas according to package directions so they are soft and pliable.
- Optional Spread: If desired, spread a thin layer of sour cream or Greek yogurt on each warm tortilla to add creaminess.
- Assemble Wraps: Evenly distribute the cooked chicken and the vegetable-bean mixture over each tortilla.
- Add Cheese: Sprinkle shredded Monterey Jack cheese on top of the chicken and vegetables to add a melty, cheesy layer.
- Top with Avocado and Cilantro: Add diced avocado and chopped fresh cilantro for brightness and creaminess.
- Roll Wraps: Fold the sides of the tortilla inward, then roll tightly from one end to enclose the fillings securely.
- Serve: Serve the wraps immediately, accompanied by salsa and extra sour cream or Greek yogurt if desired.
Notes
- For a spicier kick, increase the amount of cayenne pepper or add a dash of hot sauce in the marinade.
- Can use whole wheat or gluten-free tortillas as a substitute for flour tortillas if preferred.
- Leftover wraps can be wrapped tightly in foil and refrigerated for up to 2 days; reheat in a skillet or microwave before serving.
- To make the recipe vegan, omit chicken and cheese, and substitute with grilled tofu or tempeh along with a vegan cheese alternative.
- Adding lime juice to avocado before topping prevents browning and adds a fresh citrus flavor.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
