A flavorful and easy-to-make Tex-Mex chicken wrap recipe, perfect for a quick and delicious meal.
In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, lime juice, chili powder, cumin, and minced garlic to create the marinade.
Mix the marinade thoroughly to ensure all the spices are evenly distributed.
Place the chicken breasts in a zip-top bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 1 hour.
Marinating the chicken longer will enhance the flavor.
Slice the onion and bell peppers into thin strips.
Keep the slices uniform for even cooking.
Preheat the grill to medium-high heat.
Ensure the grill is clean and oiled to prevent sticking.
Grill the chicken for about 6 minutes per side, or until fully cooked. Remove from the grill and let rest for 5 minutes.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F.
Grill the onion and bell peppers for 5-7 minutes, turning occasionally, until tender and slightly charred.
Grilling the vegetables enhances their natural sweetness.
Slice the grilled chicken into thin strips.
Slice against the grain for tender pieces.
Warm the tortillas on the grill for 1 minute per side.
Warming the tortillas makes them more pliable and enhances their flavor.
Assemble the wraps by placing chicken, grilled vegetables, cheese, avocado slices, salsa, and sour cream onto each tortilla. Fold and serve.
Serve immediately for the best taste and texture.
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