Hot Spicy Chicken Tortillas

These aren’t your standard Tex-Mex chicken wraps. The seasoning leans Cajun rather than Mexican, with two full tablespoons of Cajun seasoning, hot pepper sauce, and chili powder layered into a chickpea-spiked filling that hits the table in 30 minutes flat. Think of it as a New Orleans take on the fajita wrap.

The chickpeas are an under-the-radar addition. They bulk up the filling, soak up the spice, and add a nutty creaminess that keeps the wrap from feeling thin. They also make the dish more filling without needing a heavier meat portion.

Keep the vegetables crisp-tender. Ten minutes in the pan is the max. Mushy peppers and squash water down the filling and lose the textural contrast that makes the wrap interesting. Pull from the heat the second the squash turns translucent at the edges.

Warming the tortillas before filling is non-skippable. Cold tortillas crack the moment you try to roll them and a broken wrap leaks filling onto every plate. Thirty seconds in a dry skillet or 10 seconds in the microwave makes them pliable.

Pro Tips

• Cut the chicken into uniform half-inch strips. Uniform pieces cook in the same time, no raw spots.
• Have everything chopped before turning on the heat. The cook time is too short to be slicing as you go.
• A squeeze of fresh lime at serving time brightens the heat. Don’t skip it.

Variations

• Swap chicken for sliced flank steak or peeled shrimp for a different protein.
• Replace flour tortillas with corn for a gluten-friendly version and slightly more traditional flavor.
• Add a handful of fresh chopped cilantro and a dollop of sour cream at the table.