Prep: 15 Mins Cook: 15 Mins

Chicken Chili Wraps


  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 1 medium onion, peeled and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 can (15-oz.) kidney beans, rinsed and drained
  • 1/2 cup water
  • 1 package ORTEGA Taco Seasoning Mix - Regular
  • 2 tsps. chili powder
  • 8 (10-in.) flour tortillas, warmed
  • 1 cup shredded cheddar cheese
  • 1 medium tomato, chopped
  • 1/2 cup chopped green onions


Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Stir in onions and green pepper and sauté until just tender. Add beans, water, taco seasoning and chili powder and bring to a boil. Reduce heat and cook until thickened, about 5 to 7 minutes, stirring often.

Spoon filling into warmed tortillas. Top with cheese, tomatoes and onions. Roll-up and serve immediately.
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