Name: Ground Chicken Wrap with Sautéed Bell Peppers & Apple-Cilantro Slaw
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 6 Granny Smith apples; 0.68 kg ground chicken; 6 large flour tortillas; 1 ½ lemons; 3 red bell peppers; 2 shallots; 3 yellow bell peppers; black pepper; chili powder; cumin, ground; extra virgin olive oil; garlic powder; honey; salt

Ground Chicken Wrap with Sautéed Bell Peppers & Apple-Cilantro SlawGround Chicken Wrap with Sautéed Bell Peppers & Apple-Cilantro Slaw — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 small bunch cilantro

6 Granny Smith apples

0.68 kg ground chicken

6 large flour tortillas

1 ½ lemons

3 red bell peppers

2 shallots

3 yellow bell peppers

black pepper

chili powder

cumin, ground

extra virgin olive oil

garlic powder

honey

salt

Instructions

Wash and dry the fresh produce.

Trim, seed, and slice bell peppers lengthwise into thin strips.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add peppers, chicken, and spices. Cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes. Remove from heat.

Meanwhile, juice lemons into a large bowl. Add oil, honey, salt, and pepper, then whisk to combine the dressing.

Quarter, core, and coarsely grate apples. Add to the bowl with the dressing.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Peel and mince shallots. Add to the bowl and stir to combine the slaw; set aside.

When the chicken is done, place tortillas on a flat surface, then divide chicken and peppers between them. Top with apple slaw, roll tightly to close, and cut in half.

To serve, divide chicken wraps between plates and enjoy!

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