These Loaded Chicken Wraps are a delicious, filling meal that packs a punch with seasoned chicken, hearty beans, corn, and a cheesy finish. Perfect for lunch, dinner, or meal prep, this dish combines Mexican-inspired spices with fresh lime for a burst of flavor. Wrapped up in warm tortillas, each bite is packed with protein, vibrant veggies, and creamy cheese, making it a wholesome, satisfying meal that’s easy to make and customize.
Ingredients
- 800g chicken fillet, cut into strips
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 400g canned diced tomatoes
- 2 teaspoons cumin powder
- 2 teaspoons paprika powder (preferably smoked)
- ½ teaspoon chili powder
- 1 lime, juiced
- 8 tortilla wraps
- 400g canned kidney beans, drained and rinsed
- 300g canned corn, drained
- 200g grated cheese (a mix of cheddar and mozzarella or your choice)
Instructions
- Cook the Chicken: In a large skillet, heat a drizzle of oil over medium-high heat. Add the chicken strips, season with cumin, paprika, and chili powder, and cook until the chicken is fully cooked, about 6–8 minutes. Add the chopped onions and minced garlic to the skillet and sauté for 2–3 minutes until softened and fragrant.
- Add Tomatoes and Lime: Pour the canned diced tomatoes into the skillet, stir well, and let simmer for about 5 minutes until the mixture thickens slightly. Squeeze in the lime juice for added zest.
- Prepare the Filling: Stir in the kidney beans and corn, mixing everything well. Continue to cook for another 2–3 minutes until heated through. Adjust seasoning to taste.
- Assemble the Wraps: Warm the tortilla wraps in a dry skillet or microwave. Spoon a generous amount of the chicken and veggie mixture into the center of each wrap. Sprinkle grated cheese over the filling and fold the sides of the tortilla over to wrap it up.
- Serve: Slice each wrap in half and serve hot. Optionally, add a dollop of sour cream or a sprinkle of fresh cilantro for garnish.
Conclusion
These Loaded Chicken Wraps are an ideal meal for those who love bold flavors and a satisfying bite. With tender, spiced chicken, hearty beans, and melted cheese in every wrap, it’s a perfect dish to enjoy with family or friends. Quick to make and easy to customize, they’re a go-to for busy nights or casual gatherings.
Loaded Chicken Wraps – A Flavor-Packed Meal for Any Occasion
A flavorful, hearty chicken wrap filled with spicedchicken, beans, corn, and cheese, ideal for a satisfying lunch or dinner.
- 800 g chicken fillet (cut into strips)
- 2 onions (finely chopped)
- 2 cloves garlic (minced)
- 400 g canned diced tomatoes
- 2 teaspoons cumin powder
- 2 teaspoons paprika powder (preferably smoked)
- ½ teaspoon chili powder
- 1 lime (juiced)
- 8 tortilla wraps
- 400 g canned kidney beans (drained and rinsed)
- 300 g canned corn (drained)
- 200 g grated cheese (a mix of cheddar and mozzarella or your choice)
- Cook the Chicken: In a large skillet, heat a drizzle of oil over medium-high heat. Add the chicken strips, season with cumin, paprika, and chili powder, and cook until the chicken is fully cooked, about 6–8 minutes. Add the chopped onions and minced garlic to the skillet and sauté for 2–3 minutes until softened and fragrant.
- Add Tomatoes and Lime: Pour the canned diced tomatoes into the skillet, stir well, and let simmer for about 5 minutes until the mixture thickens slightly. Squeeze in the lime juice for added zest.
- Prepare the Filling: Stir in the kidney beans and corn, mixing everything well. Continue to cook for another 2–3 minutes until heated through. Adjust seasoning to taste.
- Assemble the Wraps: Warm the tortilla wraps in a dry skillet or microwave. Spoon a generous amount of the chicken and veggie mixture into the center of each wrap. Sprinkle grated cheese over the filling and fold the sides of the tortilla over to wrap it up.
- Serve: Slice each wrap in half and serve hot. Optionally, add a dollop of sour cream or a sprinkle of fresh cilantro for garnish.