Lime Pepper Chicken Wraps Recipes

Steps:

• Toss the chicken with the lime zest and juice, pepper, oil and a little salt. Cook on a griddle pan or barbecue for 6-8 mins, turning until evenly cooked and nicely browned.
• Heat the tortillas in the microwave, following pack instructions. Spread a little guacamole over each tortilla, top with some lettuce and chicken, then drizzle over the yogurt. Roll up and enjoy.

Steps:

• 1. Rinse the chicken and set aside in a bowl. Pour over lime juice, 1 Tbsp cilantro, salt & pepper and olive oil and thoroughly coat chicken. Let rest while you prepare remaining ingredients and heat pan.
• 2. Place in a hot skillet or cast iron grill pan with a dash of olive oil. Cook thoroughly. In a separate skillet, saute onion and bell pepper until they start to become soft. Add cumin, garlic, corn, black beans and chicken. Saute a few minutes until veggies are cooked.
• 3. Spoon into the center of each tortilla/wrap. Top with diced tomatoes, a sprinkle of queso fresco and cilantro. Roll into wraps and serve! **Note: These are really good the next day as a cold wrap**

Steps:

• Combine all ingredients in freezer bag.
• Marinate overnite or put in freezer for use at a later date.
• When ready to cook (defrost if frozen) either grill, bake for 30min at 350 degrees, or put in crockpot on low for 4-5 hours.
• Serve over rice.

Steps:

• Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme (or basil), pepper, salt, and garlic. Pour over chicken seal bag. Marinate in refrigerator for 30 minutes.
• Preheat broiler. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until light brown.
• Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6 to 8 minutes more or until chicken is no longer pink (170'F). If desired serve with salsa and lime wedges.

Steps:

• Heat stove to medium high heat, and place chicken on skillet and cook until it is almost all the way cooked through.
• Add the red wine vinegar, lime juice, sugar, salt, and black pepper in skillet.
• Once fully combined, add the green onions, garlic and cilantro until they are soft, but not overcooked.
• Spoon the chicken mixture into lettuce shells or pieces (or tortillas if preferred). Eat immediately and enjoy!