Baja Chicken WrapsJump to Recipe
This Baja Chicken Wraps recipe was updated on May 20, 2020 to include new photos and descriptions.
We have been eating a lot of sweets and snacks over the last few months and I was looking for a healthy lunch that we could have on hand to eat. These Baja Chicken Wraps fit the bill perfectly!
These quick 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.
Making the Baja Chicken
This chicken is marinated in a really wonderful mix of lime juice and spices. The finished chicken is spiced nicely and is so tender and juicy!
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, but you could marinate them up to a few hours.
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 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.
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 when it comes time to slice the chicken, slice it thin.
If you have leftover chicken, you could use this same chicken method for this Crunchy Chicken Salad recipe!
The Lettuce Filling
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 ranch dressing (homemade is nice if you can) and a few dashes of hot sauce.
Mix this all up really well and you’re ready to make a wrap!
Finishing 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.
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 cook it either in a hot skillet or on the grill.
If you’re looking for really tasty wraps, give these Baja Chicken Wraps a shot. I thought they were absolutely delicious!
Baja Chicken Wraps
- 1 pound boneless skinless chicken breast
- 2 limes juice
- ¼ cup olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 cups shredded lettuce
- ¼ cup ranch dressing
- Hot Sauce
- Large tortillas
- Mix together marinade ingredients. Add chicken breasts and let marinate for a few minutes.
- Grill chicken over high heat for about 8-10 minutes per side until they are cooked through. You can also cook them in a skillet over medium-high heat until they are cooked through and reach 165˚F.
- Slice chicken thinly.
- In a bowl, mix together chopped lettuce, ranch dressing, and a dash of hot sauce.
- On a large tortilla, put down a layer of the lettuce mixture.
- Top with about 1/4 of an avocado and a layer of chicken. I recommend about 4 ounces of chicken per wrap.
- Top with a sprinkle of salt and pepper and an extra dash of hot sauce and roll the wrap up.
- Slice and serve!
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.