These wraps were ridiculously easy, but also fresh and delicious.
First I marinated the chicken (I used chicken tenderloins to make it even easier) in a mixture of Sriracha, lemon juice, olive oil, crushed red pepper, and a pinch of salt for a couple hours. Then I pan-fried the chicken, 6-8 minutes on each side.
While the chicken is cooking, assemble your wrap on a wheat tortilla with lettuce, cherry tomatoes, and sliced avocado. Add the chicken to the wrap, top with a dollop of sour cream, and enjoy!
1 1/2 lb chicken
6 T hot sauce
juice of 1 lemon
1 t crushed red pepper
3 T olive oil
4 flour tortillas
1 cup cherry tomatoes, halved
2 avocados, sliced
sour cream to taste
1. Combine hot sauce, lemon juice, olive oil, crushed red pepper and a pinch of salt. Pour over chicken, cover and refrigerate 1-2 hours.
2. Cook chicken in a medium skillet on MH heat 6-8 minutes on each side, or until cooked through. Remove from heat.
3. Assemble wraps with chicken, lettuce, tomatoes, avocados, and a dollop of sour cream