Chicken Mole Wraps
Transform your dinner routine with these bold and flavorful Chicken Mole Wraps, a mouthwatering fusion of rich, smoky mole sauce and tender shredded chicken. This recipe features an irresistible combination of pantry staples like unsweetened cocoa powder, peanut butter, and fire-roasted tomatoes paired with warm spices like cinnamon, cumin, and chili powder. Together, they create a velvety sauce that coats every bite of the chicken to perfection. Wrapped in soft tortillas and topped with fresh cilantro, creamy queso fresco, and a zing of lime, these wraps are the ultimate crowd-pleaser. Ready in under an hour, they’re perfect for a quick weeknight dinner or weekend taco night. Try these versatile wraps for a hearty, Mexican-inspired meal that packs a punch of flavor with every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1.5 cups Chicken broth
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Smooth peanut butter
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1.5 teaspoons Chili powder
- 1 14-ounce can Canned fire-roasted diced tomatoes
- 8 pieces Corn or flour tortillas
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Crumbled queso fresco (optional)
- 4 pieces Lime wedges
Instructions
Season the chicken breasts with salt and black pepper on both sides and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or sauté pan over medium heat. Add the chicken breasts and sear them for 2-3 minutes on each side, or until golden brown. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of oil and sauté the diced onion for 3-4 minutes, or until translucent. Add the minced garlic and cook for an additional 1 minute.
Stir in the cocoa powder, peanut butter, ground cumin, ground cinnamon, and chili powder until combined. Cook for 1 minute to toast the spices.
Pour in the chicken broth and canned fire-roasted diced tomatoes. Stir well to create a smooth sauce.
Return the chicken breasts to the skillet, ensuring they are submerged in the mole sauce. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir it into the mole sauce.
Warm the tortillas in a dry skillet or directly over a low flame until pliable.
Spoon a generous portion of the chicken mole mixture onto each tortilla. Sprinkle with fresh cilantro and crumbled queso fresco if desired.
Serve the wraps immediately with lime wedges on the side for added zest. Enjoy!
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 5528 mg | 240% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 26.4 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2745 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
