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Ingredients
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- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken tenders, cut into bite-sized pieces
- 1 yellow onion, chopped
- 2 teaspoons chipotle chili powder
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 6 large tortillas (burrito size)
- 1 cup cooked white or brown rice
- 1/4 cup fresh cilantro, chopped
- 1 poblano pepper, chopped
- 2 cups shredded Mexican cheese
- Tajin, for serving (optional)
- 1 cup sour cream or plain Greek yogurt
- 3/4 cup fresh cilantro, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 jalapeño, seeded and chopped
- Juice from 2 limes
- 1 teaspoon kosher salt
Instructions
- Heat olive oil in a large skillet over high heat.
- Add chicken and chopped onion; cook until chicken is browned.
- Sprinkle in spices and add water; lower heat and simmer until sauce thickens.
- Mix ranch dressing ingredients until creamy.
- Cut tortillas and fill with chicken mixture, rice, poblano, cilantro, dressing, and cheese.
- Fold tortillas to create pockets.
- Cook in skillet until golden brown and crispy, about 2-3 minutes per side.
Notes
Use fresh ingredients for enhanced flavor.
Cook wraps one at a time for optimal crispiness.
Adjust spice levels as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Calories: 520
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 22
- Cholesterol: 70