Recently, I was preparing food for the week and cooked too many chicken tenders. I poached them, but these tenders were still a bit on the dry side. Of course, chicken tenders make lovely sandwiches, but I wanted something with a little more zing. So, this Southwestern Wrap with Chicken Peppers and Onions was born. From the spices, you would hardly know that it was created in Kansas. This wrap has a bold Southwestern flavor. It’s not difficult to make, and you will have four delicious, juicy wraps in less than an hour. Serve them with some fruit for a complete meal.
Southwestern Wrap with Chicken Peppers and Onions
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon coriander
½ - 1 teaspoon chipotle chili powder
¼-1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1 heaping tablespoon finely chopped garlic
¼ cup coarsely chopped fresh cilantro
2 tablespoons extra virgin olive oil (I use the Kirkland brand.)
2 tablespoons fresh lime juice
2 tablespoons chicken broth or water
1 – 1 ½ cups coarsely chunked cooked chicken (I used 4 poached chicken tenders, but you may use any cooked chicken that is not highly seasoned.)
2 cups sweet pepper strips (I used baby sweet peppers. You may use bell peppers, too.)
1 cup sliced onions
2 tablespoons of extra virgin olive oil
1 -5.5 ounces can of V-8 vegetable juice with enough water added to make a cup of liquid.
1 tablespoon fresh lime juice
1 teaspoon turbinado sugar
½ - 1 teaspoon Kosher salt
4 flour tortillas, warmed
Shredded Mexican cheese
Lettuce (I used a blend of baby lettuces, but you may use any good lettuce or even sprouts.)
Fage Greek yogurt
To make the peppers and onions, slice the peppers and onions lengthwise in half. Then, slice the vegetables horizontally into half-sized strips. Set them aside.
In a medium glass bowl, mix together the chili powder, paprika, cumin powder, coriander, chipotle chili powder, onion powder, garlic powder, chopped garlic, and chopped cilantro. Stir to mix the spices and add the 2 tablespoons of olive oil, 2 tablespoons of lime juice, and 2 tablespoons of broth or water. Stir to mix the spicy seasoning marinade. Add the chicken and stir to coat it. Set this bowl aside.
In a large heavy skillet, using high heat, add 2 tablespoons of olive oil. (I am fond of iron skillets, but this is not the place to use one. An iron skillet will discolor the vegetables because the acid from the lime juice will leach the iron out of the skillet into the vegetables. They will turn gray!) Stir the onions and peppers into the olive oil and sauté on high heat, stirring constantly, for 3 minutes. Add the spice marinade and chopped cooked chicken to the peppers and onions, then stir constantly for one minute. Make sure that the mixture does not burn. If it starts to stick, add the juice and water before the minute is up. Otherwise, pour the vegetable juice and water into the pan at the end of a minute. Turn the heat to low, cover the pan, and cook, covered, for 3 ½ minutes. Remove the lid, stir, and continue cooking until the liquid has been absorbed, about 3 additional minutes. Add a tablespoon of fresh lime juice and a teaspoon of turbinado sugar. Sprinkle the Kosher salt into the mix to your taste. Stir in the lime juice, sugar, and salt. Turn the heat off and cover the pan. Let stand the pan stand, covered, for 10 minutes while you assemble the condiments and warm the flour tortillas.
Set out the condiments and the warm tortillas. Spoon one quarter of the chicken and veggie mix onto each warm tortilla. Dress your wrap with the condiments to suit your taste. Enjoy this lively wrap with some fresh fruit for a complete meal. It's a juicy wrap. Don’t forget the extra napkins!
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