Southwestern Chicken Wraps with Reynolds Wrap®

Ingredients

• 1 sheet Reynolds Wrap® Heavy Duty Aluminum Foil
• ½ cup olive oil, divided
• ¼ cup lime juice
• 2 tablespoons chili powder
• 1 tablespoon brown sugar
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 pounds chicken breast tenders
• 1 red bell pepper, cut into 1/4-inch strips
• ½ onion, chopped
• 2 jalapeno peppers, cut into 1/4-inch rings
• 2 ears sweet corn, removed from cob
• Salt and pepper to taste

Step 1

In a large resealable bag, mix together the olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder until well combined. Toss in the chicken tenders, making sure they’re fully coated, then pop the bag in the fridge to marinate for about 2 hours.

Step 2

When you’re ready to cook, heat your grill to around 425°F. In a big bowl, combine the red and yellow peppers, onion, jalapeños, and corn. Drizzle the veggies with the remaining olive oil, give everything a good toss, and season with salt and pepper to taste.

Step 3

Lay out a sheet of aluminum foil and spread a quarter of the pepper mixture in the center. Place two of the marinated chicken tenders on top. Pull up the sides of the foil and fold the edges over twice to seal it, leaving a little space inside for the heat to circulate. Repeat this to make four foil packets.

Step 4

Pop the packets on the grill, close the lid, and let them cook for 15 to 20 minutes. The chicken is done when it’s tender, the juices run clear, or a meat thermometer reads 165°F. Then carefully open the packets and enjoy!