Red Bell Pepper Chipotle Chicken Wrap- fajita chicken,
pepper jack cheese, chipotle dressing,
red bell pepper, spinach, lettuce
and roma tomatoes wrapped into a pillowy flour tortilla!
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Red Bell Pepper Chipotle Chicken Wrap
Summer is almost here so it’s time to lighten things up a little bit!
I’m still a southern girl so I don’t know how long it will last lol. I tend to eat a variety of foods all year long.
I have really tried to have more of a balance between work and life. Since spring and summer days are so long I have really been trying to take advantage of it because before you know it, it’s over.
So although I still cook actual meals throughout the summer, I try to balance it out with lighter meals such as this wrap.
This chicken wrap requires minimal cooking. Tyson Fajita chicken was the protein used for this recipe. I found this chicken in my freezer isle. The chicken is very well seasoned so all you have to do it heat it up.
My recommendation is to spray your pan with cooking and spray and then heat your chicken until it begins to brown on each side.
What also is great about this chicken is that it’s good hot or cold…
So if you’re enjoying a day by the pool these wraps are easy to prepare ahead of time and pack with you.
I do recommend that you still heat the chicken on the stove first and then allow it to cool.
The chicken comes in a frozen bag and even though it is fully cooked, it still needs to be heated. It is definitely better heated in the microwave versus the stove.
Of course, you can cook your own chicken from scratch, if you so choose, but this is spring time so we’re trying to lighten the load here.
The chipotle dressing, along with the fajita chicken really makes this chicken wrap. The dressing is creamy, it’s flavorful and works well with the fajita chicken.
The dressing almost puts you in the mind of a sauce versus a dressing.
The brand we used was Hidden Valley. Make sure to use a large tortilla so that you add plenty of red bell pepper, lettuce, spinach and tomatoes!
You may also enjoy:
- 6 oz of fajita chicken
- 1/2- 1/4 roma tomato- sliced
- handful of spinach
- 1 c of iceberg lettuce
- 4 tbsps of pepper jack cheese
- 2 tbsps of chipotle dressing
- 1/4 c of slivered onion
- Heat skillet to medium heat and spray with cooking spray.
- Add onion and bell pepper to pan. Sauté for a few minutes on medium heat.
- Remove veggies from the pan and sit to the side.
- Spray skillet with cooking spray. Add chicken to pan and brown on each side.
- Remove chicken from pan and allow to cool.
- Prepare chicken wrap as desired.
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