The Food Fix #2: Cortney’s Baja Wraps!Jump to Recipe
Guys, can I just say that it’s weird watching myself in a video? I mean, I know Food Fighters happened last year, but it’s still weird to watch myself cook or just talk. It’s pretty much impossible for me to give comments to my editor for the videos because the whole time I just stare at myself (WHAT AM I DOING WITH MY FACE?!)
But, in general, I think video is really fun and definitely a new way to share delicious recipes with you all.
Enter Cortney! She was one of the first people apply to be on The Food Fix and I was very eager to help her out. She and her husband just had baby #1 and they don’t have a lot of time to cook. They want to make sure they are maximizing their time in the kitchen. Also, they don’t love leftovers and don’t want to make huge batches of food.
The recipe I came up with for them hopefully matches their flavor preferences and is also super-fast to make.
Without further ado, here’s Episode TWO of The Food Fix. As always, I’d love to hear your comments about this video series! Thanks for watching!
Here’s the printed recipe as well so you don’t have to take notes!
These easy baja wraps are my response to a reader request for a quick weeknight meal that makes just enough for lunch the next day!
FOR CHICKEN, stir together olive oil, lime juice, chili powder, cumin, salt, and pepper. Butterfly chicken breasts in half longwise and then marinate for at least 15 minutes with the marinade. You could also prep the chicken hours in advance without issue.
Cook the chicken either on a hot grill for 6-7 minutes per side until the chicken is cooked through or you can also sear it in a pan over medium-high heat until chicken is browned (2-3 minutes per side). Then transfer the chicken to a 350 degree F. oven to finish cooking for 8-10 minutes.
FOR DRESSING, stir together baja dressing ingredients. Adjust flavors to your liking. You can also use store-bought ranch if you want!
FOR WRAPS: Lay out a large burrito sized tortilla. If it is a bit dry, you can microwave it for 10 seconds and it will be easier to roll.
On the tortilla, lay out about 1/3-1/2 cup of cooked rice. Then drizzle on some dressing and stack on the diced baja chicken, the chopped lettuce, the chopped tomatoes, and sliced avocado. You could add a dash of hot sauce if you want to kick up the heat a bit.
Tuck ends over the tortilla and roll it up! Cut the wrap into two pieces for easier eating!
Leftovers make a great lunch the next day!
If you want to apply to be on a future episode of THE FOOD FIX, just fill out this quick interview form!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!