Chicken Tortilla Wrap for Lunch
This Chicken Tortilla Wrap is a tasty and convenient meal that's perfect for lunch or a quick dinner. Give it a try—you'll love how easy it is to make and how delicious it tastes! It's perfect for busy days, picnics, or whenever you need a satisfying meal on the go.
Equipment
- 1 Skillet
- 1 mixing bowl
- 1 Sharp Knife
- 1 Cutting Board
Ingredients
For the Chicken:
- 10.5 ounces chicken breast
- Salt and pepper to taste
- 2 tablespoons oil
Vegetables:
- 2.5 ounces cherry tomatoes
- 2.5 ounces corn kernels
- 1 cup crisp lettuce sliced into strips
- 1/2 red onion
For the Sour Cream Sauce:
- 8.8 ounces sour cream 20% fat
- 1/3 teaspoon salt
- Pinch of black pepper
- Pinch of cayenne pepper
- 1 teaspoon onion powder
Additional:
- 4 tortillas see notes
Instructions
- Prepare the Chicken: Slice the chicken breast into strips and season with salt and pepper. Let it sit for at least an hour to absorb the flavors.
- Cook the Chicken: Heat oil in a skillet over medium heat. Cook the chicken strips, ensuring not to overcrowd the pan so each piece cooks evenly. It should take a few minutes per side. Avoid overcooking to keep the chicken juicy.
- Set Aside: Once cooked, set the chicken aside to cool slightly.
- Prepare the Vegetables: Halve the cherry tomatoes. Rinse and drain the corn. Slice the lettuce into strips. Cut the red onion into thin slices.
- Make the Sauce: In a bowl, combine the sour cream, salt, black pepper, cayenne pepper, and onion powder. Mix well.
- Assemble the Tortillas: Warm each tortilla in a skillet for about 10 seconds on each side. Spread 1 tablespoon of the sauce down the middle of each tortilla. Layer with corn, tomatoes, onion, and lettuce. Place 2-3 pieces of chicken on top and add another tablespoon of sauce over the chicken.
- Wrap It Up: Fold or roll the tortilla tightly to enclose the filling. Repeat with the remaining tortillas.
Notes
I used 10-inch tortillas and made 4 servings. If you're using smaller tortillas, you might need about 6.