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Baja Chicken Wrap

Posted on by Green Thumb
A plate of sliced chicken wraps with greens, arranged around a bowl of green dipping sauce, labeled "BAJA CHICKEN WRAP.

Ingredients:

For the Chicken:

  • 1 pound boneless, skinless chicken breasts
  • Juice of 1 lime
  • Juice of 1 orange
  • 1 jalapeño, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil

For the Creamy Cilantro Sauce:

  • ½ cup Greek yogurt
  • ¼ cup salsa verde
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1 clove garlic, minced

For Assembly:

  • 4 large flour tortillas
  • 1 cup romaine lettuce, shredded
  • 1 cup grape tomatoes, halved
  • 1 avocado, sliced
  • ½ cup feta cheese, crumbled
  • ½ cup black bean and corn salsa

Preparation:

  1. Marinate the Chicken:
    In a bowl, combine lime juice, orange juice, chopped jalapeño, minced garlic, oregano, cumin, salt, and black pepper. Place the chicken breasts in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.

  2. Cook the Chicken:
    Preheat the oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium-high heat. Remove the chicken from the marinade and sear each side for 2-3 minutes until browned. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let the chicken rest for 5 minutes before slicing thinly.

  3. Prepare the Creamy Cilantro Sauce:
    In a blender or food processor, combine Greek yogurt, salsa verde, chopped cilantro, lime juice, and minced garlic. Blend until smooth.

  4. Assemble the Wraps:
    Warm the flour tortillas in a dry skillet or microwave until pliable. Spread a generous amount of the creamy cilantro sauce over each tortilla. Layer with shredded romaine lettuce, halved grape tomatoes, sliced avocado, black bean and corn salsa, and crumbled feta cheese. Add sliced chicken on top of the fillings. Fold in the sides of the tortilla and roll tightly to form a wrap.

  5. Serve:
    Slice each wrap in half, if desired, and serve immediately.

Yield:

4 servings

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