Baja Chicken Wraps from Macheesmo

Baja Chicken Wraps

Baja Chicken Wraps - Flavorful marinated and grilled chicken is sliced and wrapped up with fresh veggies. A perfect wrap for lunch or a light dinner.


Baja Chicken Wraps

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“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.

These quick Baja Chicken Wraps are something that Betsy and I have been eating recently.  I love them because they work great for a lunch dish, but are also good to have if you want a lighter dinner option.  They are pretty healthy actually and jam-packed with flavor.

Baja Chicken Wraps

4 wraps
Prep Time:
Total Time:

Just a moment please...

Baja Chicken Wraps from Macheesmo
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Flavorful marinated and grilled chicken is sliced and wrapped up with fresh veggies. A perfect wrap for lunch or a light dinner.


1 pound chicken breasts, grilled and chopped
Ranch Dressing (homemade is good)
Hot Sauce
Large tortillas

Chicken Marinade:

2 limes, juice
1/4 cup olive oil
1 teaspoon cumin seeds
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon black pepper

Show Directions

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!

Baja Chicken Wraps

Prepping the Chicken

I decided to grill the chicken for these Baja Chicken 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.

marinade for Baja Chicken Wraps
Tasty 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.

mixed - Baja Chicken Wraps
All mixed up.

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.

grilled for Baja Chicken Wraps
Who says you can’t grill in the winter?

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.

sliced - Baja Chicken Wraps
Thinner the better.

The Lettuce

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.

lettuce - Baja Chicken Wraps
Hot sauce is very important.

Mix this all up really well and you’re ready to make a wrap!

Making the Baja Chicken 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.

wrapping - Baja Chicken Wraps
Don’t skimp on the ‘cado.

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.

finished - Baja Chicken Wraps
Get it?

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.

Baja Chicken Wraps recipe
That’s a wrap!

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 really tasty wraps, give these Baja Chicken Wraps a shot.  I thought they were absolutely delicious!

10 Responses to “Baja Chicken Wraps” Leave a comment

  1. Not that I don’t love cookie week, but I’m also super happy to see you return to the world of lunches-I-want-to-eat-because-they’re-so-damn-simple!

    I like to braise or crock-pot cook a smattering of chicken thighs/legs and shred them to make multiple lunch dishes I can freeze and heat up. This flavor combo will definitely go into the rotation. Thanks, Nick!

  2. That looks like the perfect lunch to have before one of the multiple obligatory Christmas parties I have to go to where there is far too much naughty food and booze.

    The only thing I am going to add is a little of my black bean, roasted corn and poblano salsa to it because I always have it on hand because my one year old loves it so much. Can’t wait to try this. Thanks Nick!

  3. Mmmmmm. This looks like a wonderful and light meal to make, especially this time of year. Gonna have to add this to the list of Macheesmo recipes to make… Thank you for all your wonderful recipes (and giveaways)!

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