Ground Chicken Wrap with Sautéed Bell Peppers & Apple-Cilantro Slaw

Directions

1. Rinse and dry all produce.
2. Slice the bell peppers into thin strips after trimming the stems and seeds.
3. Heat a nonstick skillet over medium-high heat and add a small amount of oil to coat the bottom.
4. 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.
5. Juice the lemon into a medium bowl and whisk in oil, honey, salt, and pepper to make the dressing.
6. Chop the apples into small pieces and toss them with the dressing in the bowl.
7. 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.
8. 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.