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Baja Chicken Wraps Recipe

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★★★★★

4.8 from 680 reviews

These Baja Chicken Wraps feature tender, juicy chicken marinated in zesty lime and orange juices with a spicy kick from jalapeños. The grilled chicken is paired with a creamy cilantro sauce, fresh avocado, black bean and corn salsa, crisp romaine, grape tomatoes, and tangy feta cheese wrapped in a soft tortilla, making for a flavorful and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Chicken and Marinade

  • 1½ pounds boneless, skinless chicken breast
  • 2 tablespoons lime juice (juice of about 2 limes)
  • ¼ cup orange juice (juice of about 1 orange)
  • 2 jalapeños (sliced)
  • 4 cloves garlic (minced)
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons cooking oil (divided)

Creamy Cilantro Sauce

  • ½ cup Greek yogurt
  • ½ cup salsa verde
  • ½ cup cilantro (about ½ bunch)
  • 1 tablespoon fresh lime juice (juice of about 1 lime)
  • 1 clove garlic

Wrap Assembly

  • 4 large tortillas (or other wraps)
  • 1 avocado (smashed)
  • 1 cup black bean and corn salsa (prepared)
  • 1 heart of romaine (chopped)
  • 1 cup grape tomatoes (halved)
  • ¼ cup feta cheese

Instructions

  1. Prepare the Baja Chicken Marinade: Place the chicken breasts in a zip-top bag or covered container. Add lime juice, orange juice, jalapeño slices, minced garlic, oregano, cumin, salt, pepper, and half of the cooking oil. Mix thoroughly to coat the chicken evenly. Marinate in the refrigerator for at least 20 minutes and up to 3 hours for best flavor.
  2. Sear the Chicken: Preheat the oven to 350˚F (175˚C). Heat the remaining cooking oil in a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken breasts to the skillet. Let them sear undisturbed for 2-3 minutes until a golden-brown crust forms. Flip the chicken and sear the other side for an additional 2-3 minutes.
  3. Finish Cooking in the Oven: Transfer the skillet with the chicken to the preheated oven. Cook for an additional 10-15 minutes or until the internal temperature of the chicken reaches 165˚F (74˚C). If your skillet is not ovenproof, transfer the chicken to a baking sheet or casserole dish and bake accordingly, adding a few more minutes to the cooking time if needed.
  4. Rest and Slice the Chicken: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, resulting in moist chicken. After resting, slice the chicken into thin strips.
  5. Make the Creamy Cilantro Sauce: Combine Greek yogurt, salsa verde, cilantro, fresh lime juice, and garlic in a blender or food processor. Blend until the mixture is smooth and creamy. Set aside.
  6. Assemble the Baja Chicken Wraps: Spread a quarter of the smashed avocado evenly over each tortilla. Layer the sliced Baja chicken on top of the avocado. Add a generous helping of black bean and corn salsa, followed by grape tomatoes and chopped romaine lettuce. Drizzle the creamy cilantro sauce over the fillings and sprinkle with feta cheese.
  7. Roll and Serve: Fold the ends of each tortilla inward, then roll tightly to encase the fillings. Serve the wraps whole or cut in half for presentation. Enjoy immediately.

Notes

  • Marinate the chicken for at least 20 minutes but no longer than 3 hours to avoid overpowering the meat with acidic citrus juices.
  • If you don’t have an oven-safe skillet, sear the chicken in a regular skillet and transfer it to a baking dish to finish cooking.
  • Use ripe avocados for creamy texture and a richer flavor.
  • Salsa verde can be store-bought or homemade; choose mild or spicy based on your preference.
  • Feel free to customize the wrap with your favorite fresh veggies or add a squeeze of fresh lime before serving for extra zest.
  • For a lower-fat version, use low-fat Greek yogurt and reduce or omit the feta cheese.

Keywords: Baja chicken wraps, Mexican chicken wraps, creamy cilantro sauce, grilled chicken wraps, black bean salsa wraps, healthy chicken wrap recipe

Find it online: https://zestywithzane.com/baja-chicken-wraps-recipe/