Spicy Mexican Chicken Wraps are ideal for cooler days—quick and easy for lunch or dinner when you want a bit of heat without making a casserole.
Wraps are popular around the world, and our family is no exception—we love anything wrapped in a tortilla. These Spicy Mexican Chicken Wraps are my go-to dinner when I’m short on time or when a chilly evening calls for something warm but not too heavy.
The wraps aren’t as rich as a casserole, which I reserve for the coldest winter nights, but they’re perfect for those in-between days. You can make them as spicy as you like—add more chiles for heat or omit them if you’re serving kids.
The chicken strips are spiced more like a Cuban-style rub, but those flavors pair beautifully with Mexican-style vegetables. I prefer to serve a fresh tomato salsa and sliced avocado on the side rather than stuffing them into the tortilla, but either approach works well.
More quick and easy recipes you might like:
- Deli Wraps
- BLT Wraps (Non-Mayo Sauce)
- Puff-Pastry Baked Hotdogs
- Tex-Mex Hotdogs
- Sweet Chili Cheese Dogs
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Spicy Mexican Chicken Wraps
Linda Nortje
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Ingredients
CHICKEN:
- 1 t Paprika
- 1 t Cayenne Pepper
- 1 t Ground Cumin
- 1 t Dried Thyme
- 1 t Dried Oregano
- 450 g Chicken fillet, cut into strips (1 pound)
- 2 TB Olive oil
VEGETABLES:
- 450 g Frozen Mexican mixed vegetables (about 1 pound) – see note
- 1 TB Ground cumin
- 2 t Paprika
- 1 TB Fresh garlic, crushed
- 1/2–1 Chili, sliced (adjust to taste)
TO SERVE:
- 8 medium tortillas
- 2 tomatoes, chopped
- 1/2 red onion, finely chopped
- 2 TB cilantro, chopped
- Avocado slices
Instructions
CHICKEN:
- Combine the paprika, cayenne, cumin, thyme and oregano in a small bowl. Sprinkle over the chicken strips and rub the seasoning in well.
- Heat the olive oil in a large skillet or wok. Stir-fry the chicken until cooked through, then remove and set aside.
VEGETABLES:
- If needed, add a little more oil to the skillet. Add the frozen Mexican vegetables with the cumin, paprika, garlic and sliced chili. Stir-fry until the vegetables are tender but still slightly crisp, about 8 minutes.
- Return the cooked chicken to the skillet, toss with the vegetables, and season to taste. Fill the tortillas with the mixture and roll up.
TO SERVE:
- Combine the chopped tomatoes, red onion and cilantro in a small bowl to make a simple salsa.
- Serve the tomato salsa and avocado slices on the side with the wraps.
Notes
Nutrition values are estimates. Check ingredient labels for accuracy.
Serve the tomato salsa and avocado slices on the side with the wraps.
