Chicken · 25 min
Ground Chicken Wrap with Sautéed Bell Peppers & Apple-Cilantro Slaw
- 25 min
- 2–6 servings
- 689 kcal / serving
A light wrap featuring seasoned ground chicken with sautéed peppers and a crisp apple-cilantro slaw, rolled in warm tortillas for a quick weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchcilantro
- 2Granny Smith apples
- ½ lbground chicken
- 2large flour tortillas
- ½lemon
- 1red bell pepper
- ½shallot
- 1yellow bell pepper
- red bell peppers
- yellow bell peppers
- lemons
- shallots
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, garlic powder, honey, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 2Granny Smith apples
- ½lemon
- 1red bell pepper
- ½shallot
- 1yellow bell pepper
- red bell peppers
- yellow bell peppers
- lemons
- shallots
Meat & seafood
- ½ lbground chicken
Bakery & bread
- 2large flour tortillas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| Granny Smith apples | 2 | 4 | 6 |
| ground chicken | ½ lb | 1 lb | 1 ½ lb |
| large flour tortillas | 2 | 4 | 6 |
| lemon | ½ | 1 | 1 ½ |
| red bell pepper | 1 | 2 | 3 |
| shallot | ½ | 1 | 2 |
| yellow bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all produce.
- Slice the bell peppers into thin strips after trimming the stems and seeds.
- Heat a nonstick skillet over medium-high heat and add a small amount of oil to coat the bottom.
- Add the peppers, ground chicken, and the listed spices to the skillet; cook, breaking the meat up with a spoon, until browned and crumbly, about 4–5 minutes. Remove from heat.
- Juice the lemon into a medium bowl and whisk in oil, honey, salt, and pepper to make the dressing.
- Chop the apples into small pieces and toss them with the dressing in the bowl.
- Strip the cilantro leaves from the stems, mince, and add to the bowl along with the minced shallot; stir to combine the slaw and set aside.
- Warm the flour tortillas, then divide the chicken mixture and peppers between them. Top with the apple-cilantro slaw, roll up tightly, and cut in half for serving.
Two tips
- Make ahead: prep the slaw mixture up to an hour ahead and keep refrigerated.
- Serving idea: serve the wraps with a side of sliced cucumber or carrot sticks for extra crunch.
Nutrition per serving
- Calories
- 689 kcal
- Protein
- 35 g
- Carbs
- 78 g
- Fat
- 29 g
- Fiber
- 9 g
- Sodium
- 530 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.