Spicy Chipotle Chicken Wrap

Updated at: Tue, 22 Aug 2023 23:10:56 GMT

Step 1

1. Mince half an onion and half a green pepper. Set aside.

Step 2

2. Filet chicken breast. Dry on all sides, then season with salt and pepper.

Step 3

3. Using a heavy cast iron skillet, heat oil over medium high. Sear chicken breast halves, 2-3 minutes on both sides. Reduce heat to low and allow internal temperature to reach ~155.

Step 4

4. Remove chicken from skillet and place under aluminum foil to continue cooking.

Step 5

5. Set heat to medium-low and add the minced vegetables with the other 1 tbsp of olive oil. Season with salt. Allow vegetables to cook until very soft.

Step 6

6. Once vegetables are soft, stir in 1/3 cup of cooked brown rice. Cook on medium low for 2-3 minutes more.

Step 7

7. While rice cooks, cut chicken breast into small 1/2" cubes. Add to skillet along with any juices.

Step 8

8. Season everything with 1 tbsp (or more to taste) of ground chipotle chili powder. Stir to combine.

Step 9

9. Remove all ingredients to a mesh screen and allow to drain (there should not be much to drain).

Step 10

10. Use pam or a smidge of olive oil to coat a tortilla with a very thin layer of oil on both sides. Cook the inside first 1-3 minutes, then cook the outside. Once the tortilla has been flipped, put the pepper jack cheese slice on the tortilla. You want to offset this so that it is centered on one half of the tortilla. Then top with chipotle mayo and cilantro.

Step 11

11. Once tortilla is slightly crispy on the bottom, move to a plate. Dump the other ingredients on top and center them over the cheese. Fold the bottom to create an open-top burrito.

Step 12

12. Enjoy with ice cold water, this burrito is somewhat spicy.

0 liked

0 disliked