Spicy Fruit Chicken Wraps (Print)
Fiery chipotle chicken meets juicy pineapple chunks in soft tortillas, finished with creamy avocado and tangy lime.
# Ingredients:
→ Chicken Seasoning
01 -
2 tbsp soy sauce
02 -
120ml pineapple juice, freshly squeezed
03 -
1 tbsp olive oil
04 -
450g chicken thighs or breasts, boneless and skinless
05 -
2 tbsp finely chopped chipotle peppers in adobo
06 -
1 tbsp fresh lime juice
07 -
Salt and pepper as you like it
08 -
2 garlic cloves, chopped
09 -
1/2 tsp ground cumin
→ Taco Fillings
10 -
1 avocado, sliced into wedges
11 -
8 small flour or corn tortillas
12 -
1 cup diced fresh pineapple
13 -
1/2 cup roughly chopped fresh cilantro
14 -
1/2 cup diced red onion
15 -
Lime wedges to serve on the side
# Steps:
01 -
Grab a medium-sized bowl and mix the pineapple juice, soy sauce, chipotle peppers, olive oil, lime juice, garlic, cumin, and some salt and pepper. Toss in the chicken and make sure every piece gets coated with the marinade. Cover it and toss it in the fridge for a bit—at least half an hour to up to 2 hours works best.
02 -
Take out the chicken and toss the leftover marinade. Get your skillet or grill pan hot over medium-high heat. Cook each piece for 6-7 minutes per side until it’s fully done (the inside should hit 74°C). Let it hang out and cool for a few minutes, then slice it into strips.
03 -
While the chicken cools, heat up the tortillas one at a time in a skillet for about 30 seconds per side until they’re nice and soft. Lay some chicken on each tortilla and top it off with avocado, pineapple, onion, and cilantro.
04 -
Set these tacos out with lime wedges on the side so everyone can squeeze some juice on top if they want.
# Additional Notes:
01 -
Not into spicy food? Cut back on the chipotle peppers or swap them for mild salsa.
02 -
Want extra toppings? Sour cream, shredded cheese, or spicy sauce all work great!
03 -
Pair the tacos with Mexican rice or black beans to really fill up the meal.