Sort ingredients
sleepypete
QR Code
Listen
Pdf
In a bowl, combine the orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, and pepper to make the marinade.
Pound the chicken breasts to an even thickness, then place them in a ziplock bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Let it marinate for at least 15 minutes, or up to overnight in the refrigerator.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from heat and let it rest for a few minutes before slicing it into thin strips.
While the chicken is cooking, prepare the vegetables. Heat a drizzle of olive oil in a skillet over medium heat. Add the red and green bell peppers, and red onion. Cook for about 5 minutes, until the vegetables are softened and slightly charred. Remove from heat.
Warm the tortillas in a dry skillet or directly on the grill for a few seconds on each side.
Assemble the wraps by spreading a layer of shredded lettuce onto each tortilla. Top with grilled chicken, grilled vegetables, pineapple chunks, and any additional toppings or condiments you desire.
Roll up the wraps tightly, tucking in the sides as you go. Serve immediately.