Chili Chicken Wraps with Apple Slaw
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $19.00
- Nutrition
- 590 cal · 32g protein
- quick
- skillet
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Chili Chicken Wraps with Apple Slaw is a Mexican weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $19 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb ground chicken
- 3 count bell peppers
- 1 count shallot
- 2 tsp chili powder
- 1 tsp ground cumin
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 count Granny Smith apples
- 1 count lemon
- 1 tbsp honey
- 1 bunch cilantro
- 4 count large flour tortillas
Steps
- Slice the bell peppers and shallot. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook them 5-6 minutes until softened. Move to a plate.
- Add the raw ground chicken to the skillet with the chili powder, cumin, and a pinch of salt and pepper. Cook 7-8 minutes, breaking it up, until no pink remains and it reaches 165°F.
- Meanwhile, cut the apples into thin matchsticks and chop the cilantro. Toss with the lemon juice, honey, remaining 2 tablespoons oil, and a pinch of salt.
- Warm the tortillas in a dry skillet for about 20 seconds per side.
- Fill each tortilla with chili chicken, peppers, and a scoop of apple slaw, then roll up. Serve extra slaw on the side.
- Picky eater tip: Serve the plain cooked chicken in a tortilla and keep the peppers and slaw on the side.
- Make ahead: Slice the peppers and shallot and mix the slaw dressing up to a day ahead; toss the apples in just before serving so they stay crisp.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 56 g
- Fiber
- 8 g
- Sugar
- 15 g
- Fat
- 22 g
- Saturated fat
- 4 g
- Sodium
- 950 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Camila Blando / Unsplash