15 Minute Crispy Tex-Mex Chicken Wraps
Quick and delicious Tex-Mex chicken wraps that combine crispy seared chicken with fresh veggies, melty cheese, and zesty sour cream and salsa for a perfect meal in just 15 minutes.
Ingredients
Ingredients
- 2 Boneless skinless chicken breasts
- 1 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Cumin
- 0.5 tsp Garlic powder
- 0.5 tsp Paprika
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 4 Large flour tortillas
- 1 cup Shredded lettuce
- 0.5 cup Diced tomatoes
- 0.5 cup Shredded cheddar cheese
- 0.25 cup Sour cream
- 0.25 cup Salsa
Instructions
Instructions
- Preheat a skillet over medium-high heat and add olive oil. You want that pan hot and ready for searing.
- Mix chili powder, cumin, garlic powder, paprika, salt, and pepper in a small bowl. Rub this spice blend evenly over the chicken breasts so every bite has that Tex-Mex punch.
- Cook the chicken breasts in the skillet about 6-7 minutes on each side until fully cooked and crispy. Flip once and keep an eye on the steam cues, that’s how you know it’s browning just right.
- Remove chicken from heat and let it rest for 3 minutes. This resting helps the juices relax so the slices stay moist.
- Slice the chicken into strips, nice and even for wrapping up.
- Warm the flour tortillas in the skillet or microwave for a few seconds so they’re flexible and warm. Nobody likes cold, stiff wraps!
- Assemble the wraps. Lay lettuce, tomatoes, cheese, sliced chicken on each tortilla. Add sour cream and salsa on top. Fold those wraps and serve 'em immediately while still warm and crispy.
- Serve immediately and enjoy the crispy, melty Tex-Mex flavors.
Notes
Use quick release or natural release depending on your timing preferences for pressure cooking. Rest chicken well to keep it juicy and slice evenly for best wrapping experience. Store leftovers tightly wrapped or in airtight containers for crispiness and freshness.