Wednesday, April 24, 2013

Spicy Chicken Wraps

I think spring has finally arrived in Iowa, I am so excited for our weather the remainder of the week. The poor kids have been cooped up way too much lately because of the rain and chilly temps. We went for a nice long stroller ride this morning and tonight our oldest daughter starts softball practice. Bring on the crazy busy nights!

Speaking of warm weather and busy schedules, I often rely on simple meals like these wraps for nights when we barely have time to get dinner on the table. I like that I can even make these up ahead of time and we can eat them on the go.

These do have some heat to them, but not too much. I discarded the seeds from the chipotle pepper, you can add a few if you want even more spice. Change it up to suite your own taste, that's what's great about recipes like this.

Spicy Chicken Wraps

2 boneless, skinless chicken breasts, cooked and diced
1 tbsp olive oil
2 garlic cloves
2 tsp mild chili powder
1 tsp cumin
1 whole pepper from a can of chipotles in adobo, discard seeds if desired and dice finely
1 tbsp adobo sauce (from chipotle can)
15 oz. can pinto beans, drained and rinsed
2 tbsp water
1 c white or brown rice, cooked according to package instructions
Tortilla shells
Diced bell peppers
Ranch dressing

In a large skillet heat olive oil over medium-high heat. Add in garlic, chili powder, cumin, chipotle pepper and adobo sauce, cook for about 1 minute. Add in pinto beans and water, let cook for about 8-10 mins. Add in diced chicken and cooked rice, stir to combine. Remove from heat.

Spoon mixture onto tortilla shells, top with desired toppings. Roll up tortillas and enjoy.

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