Baja Chicken Wraps
“I think I’m good on cookies for a while.”
That’s what Betsy told me a few days ago and I couldn’t agree with her more. After a full week of nothing but cookies and sugar, I’m ready to move back into the land of the savory.
Heck. I don’t even have a sweet tooth really so I’m very excited to post something without sugar in it.
This quick wrap is something that Betsy and I have been eating recently. I love it because it works great for a lunch dish, but is also good to have if you want a lighter dinner option. It’s pretty healthy actually and jam-packed with flavor.
Baja Chicken Wraps
Yield: 4 wraps
1 pound chicken breasts, grilled and chopped
Ranch Dressing (homemade is good)
2 limes, juice
1/4 cup olive oil
1 teaspoon cumin seeds
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon black pepper
1) Mix together marinade ingredients. Add chicken breasts and let marinate for a few minutes.
2) Grill chicken over high heat for about 8-10 minutes per side until they are cooked through.
3) Slice chicken thinly.
4) In a bowl, mix together chopped lettuce, a drizzle of ranch dressing, and a dash of hot sauce.
5) Lay out a large tortilla and put down a layer of the lettuce mixture.
6) Top with about 1/4 of an avocado and a layer of chicken. I recommend about 4 ounces of chicken per wrap.
7) Top with a drizzle of ranch and an extra dash of hot sauce and roll the wrap up.
8) Slice and serve!
Prepping the Chicken
I decided to grill the chicken for these wraps even though it’s December. I’m a year around griller, but if you don’t want to venture out in the cold just to grill a few chicken breasts, you can definitely just sear these in a pan for a few minutes a side and then finish them off in a 350 degree oven.
Whether you grill or not, I recommend giving the chicken breasts some serious flavor with a quick marinade.
I just whisked together some spices with some lime and olive oil and then tossed in my chicken breasts.
You don’t need to marinate these guys very long to give them some flavor. Even 10 minutes in this mixture will do the trick.
So, like I said, you have two options for cooking the chicken in my mind.
1) Grill them. Pretty straightforward, just toss them on a hot grill for about 8-10 minutes per side until they are cooked through.
2) Sear them in a sturdy pan. Cast iron would work well, but any pan should do the trick. After you sear them for a few minutes over medium-high heat, stick them in a 350 degree oven for 15-20 minutes to finish cooking them. If the pan you sear in isn’t oven-safe, just transfer the breasts to a baking dish for the oven cooking.
The reason you will probably want to finish the chicken breasts in the oven is because they might burn if you keep them over high heat for too long. Finishing them in the oven solves that problem and still gives you a nice sear on the outside.
I just tossed mine on the grill though. That’s easiest and best way to cook chicken breasts in my opinion.
Once the chicken breasts cool a bit, slice them up!
Keep in mind that we’re going to be adding these slices to a wrap so try to keep the slices pretty thin.
I love lettuce in wraps, but I wanted to use the lettuce as a flavor vehicle also.
So I ripped up some lettuce (a few cups) and then tossed it with a few tablespoons of homemade ranch dressing and a few dashes of hot sauce. Of course, you don’t have to make homemade ranch dressing for this, but the homemade version is really packed with flavor.
Mix this all up really well and you’re ready to make a wrap!
Making the Wraps
You should be able to get about 4 wraps out of one pound of grilled chicken. Of course, that largely depends on how big you make your wraps…
I use the biggest tortillas I could find just so I could really stuff them.
Start by laying down a nice layer of the lettuce. Then add about 1/4 of an avocado that’s sliced up.
Top that with some of the grilled chicken and maybe give it an extra drizzle of ranch or hot sauce.
Then you’re ready to roll.
Fold the ends toward the center and just roll the wrap up tightly.
While you don’t have to slice this in half, I think it’s a little easier to eat in two pieces. Plus it looks good.
There’s a lot of good flavors here. The lime marinade goes perfectly with the rich avocado. The lettuce gives it lots of good crunch and flavor because of the dressing and hot sauce.
If you didn’t want to use chicken, I actually think you could sub tofu for this without too much trouble. I would still marinate it and grill it just like I did with the chicken.
If you’re looking for a really tasty wrap, give this a shot. I thought it was absolutely delicious!