Ground Chicken Wrap with Sautéed Bell Peppers & Apple-Cilantro Slaw

30 minutes | 4 servings

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Wash and dry the fresh produce.

2 red bell peppers
2 yellow bell peppers
1 lemon
4 Granny Smith apples
1 small bunch cilantro

2
Trim, seed, and slice bell peppers lengthwise into thin strips.
3
Preheat a large skillet over medium-high heat.
4
Once the skillet 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, 4-5 minutes. Remove from heat.
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4 tsp extra virgin olive oil
1 lb ground chicken
2 tsp chili powder
1 tsp cumin, ground
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
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5
Meanwhile, juice lemon into a medium bowl. Add oil, honey, salt, and pepper, then whisk to combine the dressing.
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2 tbsp extra virgin olive oil
2 tbsp honey
½ tsp salt
¼ tsp black pepper
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6
Quarter, core, and coarsely grate apples. Add to the bowl with the dressing.
7
Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
8
Peel and mince shallot. Add to the bowl and stir to combine the slaw; set aside.
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1 shallot
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9
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.
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4 large flour tortillas
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10
To serve, divide chicken wraps between plates and enjoy!