Spiced Chicken and Vegetable Wraps

Ingredients

• about 450 g Chicken breast
• 2 medium Bell peppers
• 1 medium Onion
• 1 cup Corn kernels
• 1 cup Black beans
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 4 wraps Large tortillas

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of chicken breast into 2.54 cm cubes.
2. 2Dice the 2 medium bell peppers and the 1 medium onion into 1.27 cm pieces.
3. 3Heat the 2 tablespoons of olive oil in a 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Add the about 450 g of chicken breast pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through to an internal temperature of 74°C.
4. 4Add the diced 2 medium bell peppers, the diced 1 medium onion, the 1 cup of corn kernels, and the 1 cup of black beans to the skillet with the chicken. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender.
5. 5Stir in the 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Cook for 1 minute more, stirring constantly, until fragrant.
6. 6Warm the 4 large tortillas. You can do this one at a time in a dry skillet over medium heat for 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30 seconds.
7. 7Spoon about one-quarter of the chicken and vegetable mixture onto the center of each of the 4 large tortillas.
8. 8Fold the sides of each tortilla inward and then roll it up tightly to form a wrap. Serve immediately.

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