Spicy Chicken Wrap with Red Sauce [Easy Dinner Recipe]
If you’re craving a flavorful and easy dinner recipe, this Spicy Chicken Wrap with Red Sauce is just the thing. It’s a great lunch idea too—you can eat it on the go, and it’s even more delicious after it stays in the fridge for a few hours, but you can enjoy it immediately as well. This wrap is simple to make and quick to prepare. I especially love making it during the summer, but it’s perfect all year round.
Why Will You Love this Recipe?
- Bursting with Flavor: The combination of spicy chicken and rich red sauce makes every bite a delight. It’s a taste sensation that’s hard to resist.
- Easy to Prepare: With just 30 minutes total time, you can have a delicious meal ready without spending hours in the kitchen.
- Versatile Meal Option: Perfect for lunch or dinner, at home or on the go. It’s a satisfying meal that fits into any busy schedule.
First, you will season the chicken. You can use store-bought taco seasoning or make the homemade one like I did.
Then, you will make the spicy red sauce.
Lastly, you will assemble a spicy chicken wrap.
Recipe Variations
- Adjust the Spice Level: If you prefer a milder flavor, reduce the chili powder. For extra heat, add some chopped jalapeños or a dash of hot sauce.
- Vegetarian Option: Swap the chicken for grilled vegetables like zucchini and bell peppers, or use a meat substitute.
- Different Cheeses: Try using cheddar, Monterey Jack, or even a spicy pepper jack cheese to change up the flavor profile.
Tools You’ll Need
- Skillet: For cooking the chicken and warming the tortillas.
- Knife and Cutting Board: Essential for chopping vegetables and slicing chicken.
FAQ
Can I freeze it?
It’s not recommended to freeze the assembled wraps, as the fresh vegetables may become soggy. However, you can freeze the cooked spicy chicken and red sauce separately for up to 2 months.
How to store it?
Store any leftover components separately in airtight containers in the refrigerator. Assemble the wraps when you’re ready to eat.
How long does it last?
The cooked chicken and sauce will last up to 3 days in the fridge. Once assembled, the wraps are best eaten within a day.
What to serve with it?
These wraps pair well with a side of guacamole, salsa, or a fresh green salad. Some tortilla chips on the side would also be great.
Is it suitable for every diet?
This recipe contains gluten and dairy. For gluten-free, use gluten-free tortillas. For dairy-free, omit the cheese or use a dairy-free alternative.
Can I make it ahead of time?
Yes! You can prepare the chicken and sauce ahead of time and store them in the fridge. Then, just assemble the wraps when you’re ready to eat.
Other Recipes You’ll Love
- Easy Chicken Enchiladas with Red Sauce
- Delicious Beef Enchiladas with White Sauce
- Air Fryer Chicken Fajitas
- Simple Best Smash Burger Tacos
- Delicious Chicken Tortilla Wrap for Lunch
- Buffalo Chicken Pizza Roll
Spicy Chicken Wrap with Red Sauce
Equipment
- 1 Skillet
Ingredients
Spicy Chicken:
- 14 ounces chicken breast
- 2 tablespoons taco seasoning see notes
- 3 tablespoons oil for cooking
Red Sauce:
- 1 red onion
- 8 ounces canned red beans drained weight
- 2.5 ounces corn kernels
- 1/2 red bell pepper
- 14 ounces diced tomatoes canned
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- Pinch of pepper
Additional Ingredients:
- 6 tortillas see notes
- 6.3 ounces Gouda or Cheddar cheese
- Optional Ingredients:
- 10.5 ounces sour cream 20% fat
- 1 cup chopped green lettuce
Instructions
Prepare the Ingredients:
- Drain and rinse the corn and red beans.
- Slice the red onion and red bell pepper into thin strips.
- Grate the Gouda or Cheddar cheese and set aside.
Cook the Chicken:
- Heat oil in a skillet over medium-high heat. Cook the chicken strips, making sure not to overcrowd the pan. Cook until the chicken is done and no longer pink inside.
Make the Red Sauce:
- In the same skillet, add the red onion and red bell pepper to the remaining oil. Sauté over high heat for a few minutes until they soften slightly. Lightly salt and stir occasionally.
- Add the red beans, corn, diced tomatoes, chili powder, salt, and pepper. Bring to a boil, then remove from heat.
Assemble the Wraps:
- Heat a wide skillet over medium-low heat for the tortillas. Place a tortilla on the skillet and heat for about 10 seconds on one side, flip it, then immediately sprinkle with cheese, add about 3 tablespoons of the red sauce, and place a few strips of chicken on top. Remove from heat onto a plate.
- Fold the bottom of the tortilla up, then fold in the sides to enclose the filling.
- Serve the spicy chicken wraps on a bed of chopped lettuce with a dollop of sour cream on top if desired. Enjoy!
Notes
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon oregano
1 teaspoon smoked paprika
1 1/2 teaspoons salt
1/5 teaspoon black pepper
1/5 teaspoon cayenne pepper Tortillas: I used 10-inch tortillas and made 6 servings. If you’re using smaller tortillas, you might need about 8 tortillas.
