Spicy chicken wraps
This spicy chicken wrap makes for an easy weeknight dinner (or lunch!). Adjust the heat levels by adding more or less chilli powder. If you like it extra hot, swap the chilli for cayenne.
Ingredients
Method
- 6 plain tortillas
- 1 tbsp oil 1 brown onion, diced
- 1 green capsicum, diced
- Juice of 1 lime
- 2 tsp crushed garlic
- ¼ - 1 tsp chilli powder, depending on your taste
- 600g chicken breast, cubed
- 1 pack Uncle Ben’s Mexican Style Rice
- 2 tomatoes, diced
- Sour cream, optional
- Tapatio Salsa Picante hot sauce, optional
- In a bowl, combine chicken, garlic, chilli powder and lime juice.
- Set aside to marinate while you prepare your other ingredients.
- Heat oil in a large frying pan over a medium-high heat. Once hot, add the onion and capsicum and cook until the onion is just translucent, about 3 minutes.
- Add marinated chicken and cook for 3-5 minutes, until cooked through.
- Meanwhile, heat rice according to packet instructions.
- To assemble, spread a dollop of sour cream on a tortilla. Lay a spoonful of rice over the sour cream, followed by about 1/6th of the chicken mixture. Top with diced tomato, and optional hot sauce.
- Fold up the “bottom” and then fold in both sides and enjoy.