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Recipe Card
ingredients
- 1 pound boneless-skinless chicken breast, cut into 1 inch cubes
- 1 tablespoon red chili flakes
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon cajun seasoning
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 red bell pepper, seeded and diced
- 1/2 red onion, diced
- 2 garlic cloves, minced
- 5 tablespoons Huy Fong Sriracha Hot Chili Sauce Ketchup
- 1/4 cup cream cheese
- 3 tablespoons sour cream
- 4 burrito sized flour tortillas
- 1 cup shredded mozzarella cheese
- 1/2 cup romaine lettuce, chopped
- 1/4 cup pickled jalapeño peppers
- 1/4 cup fresh cilantro, roughly chopped
Method
Step 1
Season the chicken cubes with red chili flakes, cumin, garlic powder, cajun seasoning, and lime juice. Season with salt and pepper.
Step 2
Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook for 5-6 minutes, or until cooked through.
Step 3
Add the red bell pepper, red onion, and garlic. Cook for 3-4 minutes, or until the vegetables are tender.
Step 4
Add Huy Fong Sriracha Hot Chili Sauce Ketchup, cream cheese and sour cream, mix well.
Step 5
Lay the tortillas on a flat surface. Divide the chicken mixture among the tortillas.
Step 6
Sprinkle shredded mozzarella cheese, romaine lettuce, jalapeños and some more Huy Fong Sriracha Hot Chili Sauce Ketchup on each tortilla.
Step 7
Roll up the tortillas tightly, tucking in the ends as you go.
Step 8
Cook the wrap on both sides until the cheese is melted and you see light grill marks for about 1 minute on each side.
Step 9
Serve with your favorite side and some Huy Fong Sriracha Hot Chili Sauce Ketchup.