Egyptian-Inspired Chicken and Vegetable Wraps

Cut the chicken breast into 1/2-inch strips. In a medium bowl, combine the chicken strips with 1 tablespoon of olive oil, ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper (if using), salt, and black pepper. Toss to ensure the chicken is evenly coated. Let it marinate for at least 10 minutes while you prepare the vegetables.

Dice the red bell pepper, yellow onion, and tomatoes into small, bite-sized pieces.

Heat the remaining 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Add the marinated chicken strips and cook for 5-7 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

Add the diced red bell pepper and yellow onion to the same skillet. Sauté for 5-7 minutes, until the vegetables soften and the onion becomes translucent. Stir in the diced tomatoes and cook for another 2-3 minutes, until they just begin to break down.

Return the cooked chicken to the skillet with the vegetables. Stir everything together to combine, ensuring the chicken is coated in the vegetable juices and spices. Taste and adjust seasoning if necessary.

Warm the tortillas according to package directions (microwave for 15-20 seconds each, or heat briefly in a dry skillet).

To assemble the wraps, lay out a warm tortilla. Spoon a generous amount of the chicken and vegetable mixture down the center. Top with shredded lettuce. Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap. Serve immediately.