Spiced Chicken and Rainbow Pepper Wraps

Ingredients

• 300g lean chicken breast, cut into thin strips
• 2 medium bell peppers (e.g., 1 red, 1 yellow), sliced
• 1 medium onion, sliced
• 2 large whole-grain tortillas
• 1 ripe avocado
• 15ml olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• Juice of 1/2 lime
• Salt and freshly ground black pepper to taste

Instructions

1. Season the chicken: In a bowl, toss the chicken strips with the cumin, smoked paprika, salt, and pepper until evenly coated.
2. Cook the chicken: Heat half the olive oil in a large pan or skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove from the pan and set aside.
3. Sauté the vegetables: Add the remaining olive oil to the same pan. Sauté the sliced onion and bell peppers for 6-8 minutes until softened and lightly caramelized. Add the minced garlic and cook for one more minute until fragrant.
4. Combine and reheat: Return the cooked chicken to the pan with the vegetables and toss everything together to combine and reheat. Remove from the heat.
5. Prepare the avocado spread: In a small bowl, mash the avocado with the lime juice, a pinch of salt, and pepper to create a simple, creamy spread.
6. Assemble the wraps: Gently warm the whole-grain tortillas according to package directions. Spread a generous layer of the avocado mash onto each tortilla, top with the chicken and pepper mixture, fold, and serve immediately.

Tips & Substitutions

• Meal Prep Champion: Cook the chicken and vegetable mixture ahead of time and store it in an airtight container in the fridge for up to 3 days. Simply reheat and assemble the wraps for an ultra-fast lunch or dinner.
• Make it Spicy: For an extra kick, add 1/4 teaspoon of cayenne pepper to the spice mix or drizzle your favorite hot sauce into the wrap before folding.
• Protein & Veggie Swaps: This recipe is incredibly versatile. Swap the chicken for lean steak strips, shrimp, or even firm tofu. Feel free to use other vegetables you have on hand, like zucchini, mushrooms, or corn.