Southwest Chicken Wraps

Printed from Jenn's Food Journey, adapted from Mary, Barefeet in the Kitchen

1 Tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon red pepper flakes
2-3 boneless, skinless chicken breasts, cut into bite size pieces
1 teaspoon coconut oil (can use olive oil too)
3 Tablespoons mayonnaise
1 Tablespoon Ranch dressing
For the wraps -
Small to medium tortillas
Cooked rice mixed with chopped zucchini and red peppers (you can saute the veggies first if you would like)

In a small bowl, mix together the first 8 ingredients (chili powder through red pepper flakes) until well combined. Remove 1 teaspoon of mix and set aside. Place the chicken bites in a resealable bag or shallow dish and sprinkle remaining mixture over the chicken. Toss to combine. Cover and refrigerate for at least 1 hour and up to overnight.

Meanwhile, mix together the mayo, ranch dressing and 1 teaspoon of spice mixture in a small bowl until well combined. Cover and place in refrigerator until ready to use.

Heat the oil in a non-stick skillet over medium high heat. Add the chicken and quickly saute until chicken is cooked through (about 5 minutes); stirring occasionally. Remove from heat.

Build the wraps by placing a nice big spoonful of rice in the middle of the tortilla, top with sauce and chicken and fold sides over. Serve immediately and enjoy!!