Filling Chicken Wraps
Grilled, spice-marinated chicken breast with charred peppers, rolled up in warm tortillas.
- 180 min
- 639 kcal / serving
- easy
- Protein
- 51.7 g
- Fat
- 18.4 g
- Carbs
- 65.1 g
Contains: gluten, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 1/2 tablespoons olive oil, plus more for drizzling
- 1 1/2 tablespoons maple syrup or honey
- 1 1/2 teaspoons red wine vinegar
- 1 clove garlic, crushed
- 1 teaspoon dried oregano
- 1/2-1 teaspoon dried chili flakes
- 2 boneless chicken breast fillets, cut into 1-inch wide strips
- 4 tortillas, warmed
- Salt and pepper
- 1 red bell pepper, seeded and cut into strips
Method
- Mix oil, maple syrup, vinegar, garlic, oregano, chili flakes, salt, and pepper in a large bowl.
- Cut the chicken breast across the grain and place it in the marinade. Cover and refrigerate for 2-3 hours, turning occasionally.
- Heat a grill pan over high heat. Remove the chicken from the marinade with a slotted spoon and place it in the grill pan, cooking over medium heat until done. Remove from the pan and keep warm on a preheated plate. Add the bell peppers to the pan and cook for 2 minutes on each side.
- Serve immediately with the hot tortillas. Each guest assembles their own wrap.
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