Quick Ethiopian Spicy Chicken Wraps

Ingredients

• •1 pound boneless, skinless chicken thighs
• •2 tablespoons berbere spice mix
• •1 tablespoon olive oil
• •1 cup chopped tomatoes
• •1 cup shredded lettuce
• •1/2 cup diced cucumbers
• •1/4 cup red onion, thinly sliced
• •4 large whole-wheat tortillas
• •Salt and pepper to taste

Instructions

1. 1

   In a medium bowl, coat the chicken thighs with olive oil, berbere spice mix, salt, and pepper.

2. 2

   Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes on each side, or until cooked through and golden brown.

3. 3

   Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

4. 4

   In the same skillet, lightly sauté the onions until translucent, about 2-3 minutes.

5. 5

   Warm the tortillas in another skillet or microwave until pliable.

6. 6

   Assemble the wraps by layering chicken strips, sautéed onions, lettuce, tomatoes, and cucumbers into the center of each tortilla. Drizzle with additional seasoning if desired.

7. 7

   Fold in the sides of each tortilla and roll tightly to enclose the filling. Slice in half and enjoy.