Spicy Chicken Scramble Wraps
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $19.00
- Nutrition
- 550 cal · 38g protein
- quick
- high-protein
- skillet
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Spicy Chicken Scramble Wraps 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: Eggs · 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 →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb ground chicken
- 6 count eggs
- 1 count red bell pepper
- 2 cloves garlic
- 2 tsp chili powder
- 1½ tsp ground cumin
- 4 count large flour tortillas
- 5 oz baby spinach
- 2 count mangoes
- 1 count lime
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Dice the bell pepper, mince the garlic, and dice the mangoes.
- Heat 1 tbsp oil in a large skillet over medium-high. Cook the raw ground chicken and bell pepper, breaking up the meat, 7-8 minutes until the chicken reaches 165°F. Stir in the garlic, chili powder, cumin, and half the salt and pepper for 1 minute.
- Push the chicken to one side, lower the heat to medium, and pour the beaten eggs into the empty side. Scramble 2-3 minutes until the eggs are set and reach 160°F, then fold everything together.
- Toss the spinach and mango with the lime juice, 1 tbsp oil, and the rest of the salt and pepper.
- Warm the tortillas, fill with the chicken and egg scramble and a handful of the spinach-mango salad, and roll up. Serve the rest of the salad on the side.
- Picky eater tip: serve the chicken, scrambled eggs and a plain tortilla separately, with the spinach-mango salad on the side.
- Make ahead: dice the pepper and mango and mince the garlic up to a day ahead and refrigerate; keep leftover filling and salad in separate containers.
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
- 38 g
- Carbohydrates
- 48 g
- Fiber
- 5 g
- Sugar
- 16 g
- Fat
- 20 g
- Saturated fat
- 5 g
- Sodium
- 900 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Parker Hilton / Unsplash