Chicken and Lime Tortilla Wraps

Chicken and Lime Tortilla Wraps

53saves
50min


2365 people made this

Tortilla wraps are a great lunch but are also popular as a quick and easy dinner as everyone can help themselves.

Marissa Wright

Ingredients
Serves: 10 

  • 750g skinless, boneless chicken breast fillets, cut into 20 strips
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • juice of 1/2 lime
  • 1 teaspoon caster sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 spring onions, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 10 flour tortillas
  • 1 tomato, diced
  • 1/2 head iceberg lettuce, shredded
  • 1/2 cup grated Cheddar cheese
  • 10 tablespoons salsa

Directions
Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Heat oil a large frying pan over medium high heat, stir-fry chicken strips for about 10 minutes. Add vinegar, lime juice, sugar, salt, pepper, spring onion, garlic and oregano. Reduce heat and cook for a further 5 minutes or until chicken is tender.
  2. Heat another heavy frying pan over medium heat. Place a tortilla in the pan, warm and turn over to heat the other side. Repeat with remaining tortillas.
  3. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Shortcut:

Instead of warming the tortillas one-by-one on the cooker, wrap them in aluminium foil and place them in a warm 100 degrees C oven.

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Reviews (5)

PNORDWIG
by
5

Altered ingredient amounts. On this one, I tripled the sauce and marinated the chicken in 2/3s of it. Omitted the oregano, and added coriander (a key ingredient!) at the end of sauteeing the chicken. When I sauteed the chicken (strips not cubed), I dumped the marinade and added the last 1/3 of fresh marinade to the chicken as it was nearly done cooking through, which only took a few minutes, not the 20 mins the recipe calls for! I also added a splash of tequila to the chicken while cooking, per other reviewers; was a nice touch! Used white corn tortillas (personal fave), and served with grated colby/jack cheese, chopped tomatoes, & the guacamole on allrecipes.com by Bob Cody, increasing his call for cayenne pepper by at least double. That gave this dish a bite that I think it needed. Would have been too bland for us, otherwise, but it was a nice meal, complete with margaritas! - 29 Sep 2008

Donnadeety
by
2

Altered ingredient amounts. I love this. I brown the chicken and then dice it and return it to the frypan to finish with the sauce. I don't use oregano. I have used coriander and a splash of tequila. I use these in tacos with avocado and sour cream. I love these as nachos on the tequila lime tortilla chips. I have even frozen the cooked chicken mixture and it came out beautifully. Everytime I make these I tell my husband how much I love them. - 29 Sep 2008

ALYSSIA
by
2

Yummy Yum Yum!!!! This was so good and EASY to make!!! I mixed all of the seasoning ingredients in a small bowl while the chicken was sauteing and just dumped it in the frypan and stirred the last 10 minutes of cooking. I used a teaspoon of oil while sauteing the chicken so it wouldn't stick to the frypan and it didn't affect the flavour in anyway. DH and I loved this and so did our 1 yr old! I'm sure my 8 year old would love it too but he was having dinner with his grandparents....too bad he missed out!!!! I used 3 Tbsp of lime juice (bottled kind) and it was delicious!!! I'd recommend this recipe to anyone who wants a nice change from regular tacos! I think I'm going to try these with quesadillas sometimes too! Thanks so Marissa! These were DELICIOUS!!!!! - 29 Sep 2008

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