The Mission tortillas are flavored and sturdy enough to carry a whole meal on their own, so tonight they become both wrapper and seasoning for a quick pan dinner. Shredded chicken, peppers, and a few garnishes turn into honest wraps that feel like more than the sum of their parts.

Serves 2. 25 minutes, 20 at the stove.

About 900 calories a serving, 74 g protein, 54 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Dice 1 red and 1 yellow bell pepper into thin strips and cook them with 1 minced garlic clove, stirring often, until the peppers are soft and beginning to char at the edges, about 6 minutes.6 min
2. Shred 1 pound of rotisserie chicken into bite-size pieces and add it to the skillet along with 3 tablespoons sriracha ranch sauce. Toss everything together until the chicken is warmed through and coated, about 2 minutes.2 min
3. Warm the 4 tortillas directly over a gas flame for a few seconds on each side or in a dry skillet until they are pliable and warm. Divide the chicken mixture between them and roll or fold into wraps. Season to taste with salt and pepper and serve at once.

Note Swap rotisserie chicken for ground turkey or shrimp if you prefer. Leftovers keep wrapped in foil in the refrigerator for two days; reheat gently in a skillet. Serve with extra sriracha ranch sauce on the side for dipping, or add sliced avocado, fresh cilantro, or lime wedges to stretch the meal.