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!