Spanish Chicken Wrap
A flavorful and easy-to-make wrap filled with spicy Spanish chicken, crunchy yellow bell peppers, and a tangy slaw made with pickles.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●1 large yellow bell pepper
- ●1/2 cup finely chopped pickle
- ●1 large flour tortilla wrapgluten-free option available
- ●2 tablespoons olive oil
- ●to taste salt
- ●to taste black pepper
- ●1 teaspoon cumin
- ●1/2 teaspoon paprika
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
Season the chicken breast with salt, black pepper, cumin, and paprika.
- 3
Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
- 4
Let the chicken rest for 5 minutes before slicing it thinly.
- 5
Heat the olive oil in a large skillet over medium heat.
- 6
Add the sliced yellow bell pepper and cook for 3-4 minutes, or until tender.
- 7
Add the chopped pickles to the skillet and cook for an additional 1-2 minutes.
- 8
Warm the wrap in the skillet for 30 seconds on each side.
- 9
Assemble the wrap by placing the sliced chicken, yellow bell pepper mixture, and pickles onto the wrap.
- 10
Serve immediately and enjoy!