Cheesy Chicken and Vegetable Tortilla Wraps with a Mexican Twist

Instructions

1. 1

   **Preheat the Oven**: Preheat your oven to 375°F (190°C).

2. 2

   **Cook the Chicken**: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced chicken thighs and season with cumin, chili powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

3. 3

   **Sauté the Vegetables**: In the same skillet, add a little more olive oil if needed, then add the frozen onions, mixed peppers, and corn. Sauté until the onions are translucent and the peppers are tender, about 5-7 minutes.

4. 4

   **Add Spinach and Chicken**: Stir in the thawed spinach and cooked chicken, mixing everything together thoroughly. Cook for an additional 2-3 minutes to heat through.

5. 5

   **Prepare the Tortilla Wraps**: Lay out the tortilla wraps on a flat surface. Spread about 1/4 cup of ricotta cheese in the center of each tortilla. Top with the chicken and vegetable mixture.

6. 6

   **Roll and Bake**: Roll the tortillas tightly and place them seam-side down on a baking tray. If desired, sprinkle grated cheese on top of the wraps.

7. 7

   **Bake**: Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden and the cheese is bubbly.

8. 8

   **Serve**: Remove from the oven and let cool slightly. Garnish with fresh cilantro if you like, and serve hot!