Puerto Rican Sofrito Chicken Wrap

Name: Puerto Rican Sofrito Chicken Wrap
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts, cut into ½-inch bite-sized pieces; ¼ cup (60 ml) sofrito (Puerto Rican cooking base); 2 medium (400 g) mixed bell peppers (red and yellow preferred), cut into ½-inch strips; ¼ cup (10 g) fresh cilantro, roughly chopped; 2 tablespoons (30 ml) olive oil; 3 cloves (15 g) fresh garlic, minced; ½ medium (75 g) yellow onion, diced; 1 teaspoon (3 g) ground cumin; ½ teaspoon (3 g) adobo seasoning; salt, to taste; black pepper, to taste; 4 wraps large flour tortillas (10-inch / 25 cm); 1 whole fresh lime, cut into wedges; 2 tablespoons (30 ml) sour cream or mayonnaise (optional)

From the MyKitchenBank Kitchen

Quick-cooking wraps filled with chicken sautéed in sofrito, soft bell peppers, and fresh cilantro. Sofrito—a Puerto Rican cooking base—brings deep, aromatic flavor to the chicken. Warm tortillas embrace the savory filling, finishing with a squeeze of lime. A bright, easy weeknight meal.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 wraps (serves 4)

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Steps

Before you start

Pat the chicken breasts dry before cooking so they brown evenly
Gather all chopped ingredients in small bowls for easy access
Warm your tortillas just before assembling to keep them pliable
Read through the entire recipe so you know the timing and stages

1
Prep ingredients and heat skillet
- Pat the chicken dry with paper towels.
- Chop the bell peppers into ½-inch strips, dice the onion, mince the garlic, and roughly chop the cilantro.
- Heat the olive oil in a large 12-inch skillet over medium-high heat until it shimmers, about 1–2 minutes.
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Ready when: Oil shimmers and moves freely in the pan
Tip: Patting the chicken dry helps it brown evenly instead of steaming
2
Brown chicken pieces
- Add the chicken pieces to the hot skillet in a single layer.
- Let them sit undisturbed for 3 minutes to develop a golden crust on the bottom, then stir and cook for another 4–5 minutes until the exterior is golden brown and no pink shows on the outside.
- The chicken doesn't need to be fully cooked through yet.
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Ready when: Chicken is golden brown on the outside
Tip: Don't move the chicken around too much in the first 3 minutes; let the bottom side develop a crust for better flavor
3
Add aromatics and sofrito
- Push the chicken to the side of the skillet.
- Add the diced onion and minced garlic to the empty space and cook for 1–2 minutes until fragrant.
- Stir in the sofrito and cook for another 30 seconds, stirring constantly, until it coats the chicken.
- Add the cumin and adobo seasoning and stir to combine.
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Ready when: Sofrito is fragrant and distributed throughout the chicken
Tip: Reduce heat to medium as sofrito can scorch; stir frequently so it doesn't stick to the bottom of the pan
4
Add peppers and finish cookingOven 165°F / 75°C
- Add the bell pepper strips to the skillet.
- Reduce heat to medium and simmer for 6–8 minutes, stirring occasionally, until the peppers are tender-crisp and the chicken is cooked through.
- The chicken should reach an internal temperature of 165°F (74°C).
- Taste and adjust with salt and pepper as needed.
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Ready when: Peppers are soft, chicken is opaque throughout and reaches 165°F internally
Tip: Use a meat thermometer in the thickest piece of chicken to ensure it's safely cooked through
5
Add fresh cilantro
- Remove the skillet from heat and stir in the chopped cilantro.
- Let the filling sit for 1 minute while the flavors meld and the cilantro releases its aroma.
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Ready when: Cilantro is distributed throughout and fragrant
Tip: Add cilantro at the end so it stays vibrant green rather than becoming dark and wilted from heat
6
Warm tortillas and assemble wraps
- Warm the tortillas directly over a gas flame for 15–20 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
- Lay each tortilla flat on a plate.
- If desired, spread about ½ tablespoon of sour cream or mayonnaise on each tortilla.
- Top with the chicken-and-pepper filling, scatter any extra cilantro on top, and serve with lime wedges on the side for squeezing.
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Ready when: Tortillas are warm and pliable
Tip: Warm tortillas right before assembling so they stay soft and don't crack when rolled

Good to know

Tips

Sofrito is the foundation of Puerto Rican cooking. Look for quality brands like Goya in the international aisle of your grocery store, or make your own by blending roasted red peppers, onion, cilantro, and garlic with olive oil.
Mix a teaspoon of sofrito into sour cream to create a flavorful spread for your tortilla—it adds richness and authenticity.
Leftover filling keeps well and works wonderfully spooned over rice, stuffed into empanadas, or spooned into avocado halves for a quick lunch.
If your sofrito already contains salt, be cautious when seasoning at the end of cooking—taste first before adding more salt.

Make ahead

Prep all vegetables and chicken up to 1 day ahead and refrigerate in separate containers. Alternatively, cook the entire filling up to 2 days ahead, then reheat gently in a skillet over medium heat (2–3 minutes, stirring) before assembling wraps.

Storage & reheating

Room temperature: Best eaten within 1–2 hours of assembly. Refrigerator: Store the cooked filling in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes, stirring gently. Store tortillas separately at room temperature in a sealed bag for up to 5 days. Freezer: The filling freezes for up to 1 month (though the sofrito's brightness may fade slightly); thaw overnight in the refrigerator and reheat as above. Do not freeze assembled wraps.

Substitutions

boneless, skinless chicken breasts → Turkey breast or pork tenderloin. Use the same weight and cut sizes. Cook poultry to 165°F; pork to 145°F.
sofrito (Puerto Rican cooking base) → Homemade sofrito (blend roasted red peppers, onion, cilantro, garlic, and olive oil) or 1 tablespoon tomato paste mixed with 3 tablespoons sautéed diced peppers, onion, and garlic. Homemade sofrito takes longer but gives deeper, fresher flavor. Store-bought (such as Goya brand) is convenient and widely available.
mixed bell peppers (red and yellow preferred) → Poblano peppers or Anaheim peppers. These add a smoky, deeper flavor and more heat. Remove seeds if you prefer less spice.
large flour tortillas (10-inch / 25 cm) → Corn tortillas or plantain chips. Corn tortillas are traditional in Puerto Rico and are naturally gluten-free. Plantain chips add a starchy, slightly sweet element.