Handcrafted Curations Recipe

Lime Ginger Chicken Wraps

Lime Ginger Chicken Wraps is a Mexican, Tex-Mex recipe categorized as lunch, main course, finger food, with 15 min of prep, 15 min of cooking, and 30 min total. It yields 4 servings.

Cuisine: Mexican, Tex-MexCourse: Lunch, Main Course, Finger FoodPrep: 15 minCook: 15 minTotal: 30 minYield: 4 servingsCalories: 640 kcalDifficulty: Beginner
Lime Ginger Chicken Wraps served and ready to enjoy
Handcrafted Curations

Chicken strips are marinated with lime, honey, and ginger, seared until lightly caramelized, and wrapped with lettuce, tomato, and cheese. Extra chile or jalapeño can be added for heat without changing the lime-forward base.

Mealtime: Lunch, Main Course, Finger Food

Type: Lunch, Main Course, Finger Food

Cuisine: Mexican, Tex-Mex

Dietary Preferences: Gluten-Free

Cooking Time: Under 30 Minutes

Difficulty Level: Beginner

Seasonal Preference: Summer BBQ

Nutritional Information (per serving)

Calories: 640

Protein: 39g

Fat: 32g

Fiber: 4g

Sodium: 907mg

Ingredients

  • 1 lb boneless skinless chicken breast, cut into strips (450g)
  • 2 tablespoons olive oil, divided (30mL)
  • 2 tablespoons lime juice (30mL)
  • 1 tablespoon honey (21g)
  • 1 teaspoon ground ginger (2g)
  • 1 teaspoon kosher salt (6g)
  • 1/2 teaspoon black pepper (1g)
  • 4 large flour tortillas
  • 1 cup shredded lettuce (60g)
  • 1 cup diced tomatoes (150g)
  • 1/2 cup shredded Monterey Jack cheese (60g)
  • 1/4 cup sour cream (60g)
  • 1/4 cup fresh cilantro, chopped (15g)

Utensils

  • Skillet
  • Large bowl
  • Tongs or spatula
  • Measuring spoons
  • Knife
  • Cutting board
  • Microwave or separate skillet for tortillas
  • Serving platter or plates
  • Chef’s knife
  • Measuring cups

Step by Step Instructions

  1. Toss the chicken with 1 tablespoon olive oil, lime juice, honey, ground ginger, kosher salt, and black pepper.
  2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
  3. Cook the chicken strips for 6 to 8 minutes, turning, until browned and the thickest strip reaches 165°F (74°C).
  4. Transfer the chicken to a clean plate and rest for 3 minutes.
  5. Warm the flour tortillas in a dry skillet until pliable.
  6. Divide the lettuce, tomatoes, Monterey Jack cheese, chicken, sour cream, and cilantro among the tortillas.
  7. Fold in the sides, roll the tortillas around the filling, and serve the Lime Ginger Chicken Wraps immediately.

Variations and Serving Suggestions: Get ready to mix it up with these Lime Ginger Chicken Wraps! For a twist, swap out chicken for shrimp or grilled veggies for a hearty vegetarian option. Want to amp up the flavor? Add some diced avocado or mango for a creamy, tropical finish. Serve your wraps with a side of zesty corn salad or fluffy cilantro-lime rice to soak up all the deliciousness. For presentation, wrap them up tight and slice in half, showcasing those vibrant colors—perfect for impressing at your next gathering! Enjoy!

Explore Lime Ginger Chicken Wraps Recipes

Storage & Reheating

Storage

Within two hours of cooking, divide leftover Lime Ginger Chicken Wraps into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.

Reheating

Reheat Lime Ginger Chicken Wraps gently in a covered skillet over low to medium-low heat with a small splash of broth or water to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.

Practical Cooking Notes

Helpful equipment

chef's knife, cutting board, measuring tools, mixing bowl, large skillet, tongs, instant-read thermometer.

Doneness cue

Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).

Editorial timing estimate

Prep time: 15 minutes. Cook time: 15 minutes. Total time: 30 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.

Helpful Recipe Tips & FAQs

Can I use chicken thighs?

Replace the chicken breast with 1 pound boneless skinless chicken thighs cut into strips and cook to 165°F (74°C).

Can I make the wraps dairy-free?

Omit the Monterey Jack and replace the sour cream with an equal amount of unsweetened dairy-free yogurt.

What can I prepare ahead?

Cook and chill the chicken and prepare the vegetables up to one day ahead, storing components separately. Assemble only when ready to serve.

How do I keep wraps from becoming soggy?

Drain the tomatoes, keep the sour cream in the center, and assemble immediately before serving so moisture does not soak into the tortillas.

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