Name: Chicken and vegetable wrap
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, sliced into thin strips; 1/2 red bell pepper, sliced into strips; 1/2 yellow bell pepper, sliced into strips; 1/4 medium yellow onion, thinly sliced; 1 1/2 tsp olive oil; 1/4 tsp garlic powder; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lime juice; 1 10-inch flour tortilla; 2 3/4 tsp salsa

Nutrition

Per serving

456 calories

Protein: 46g; 40% of calories
Carbs: 37g; 32% of calories
Fat: 14g; 28% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, toss the chicken strips with the garlic powder, oregano, salt, and black pepper until coated. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and bell peppers, cooking until they start to soften, about 4 minutes.
Push the vegetables to the sides of the skillet. Add the seasoned chicken to the center in a single layer. Cook without stirring for 2 minutes to brown, then toss everything together and cook until the chicken is opaque throughout, about 4 more minutes. Remove from the heat and stir in the lime juice. Done when chicken is opaque and firm, 165°F.
Wipe the skillet clean and warm the tortilla over medium heat for 30 seconds per side until pliable. Spread the salsa across the center of the tortilla. Spoon the chicken and vegetable mixture on top. Fold in the left and right sides of the tortilla, then roll from the bottom up tightly.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes