Name: Baja Chicken Wraps with Creamy Cilantro Sauce and Fresh Vegetables Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-inspired
Ingredients: 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); 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; 4 large tortillas (or other wrap); 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

Ingredients

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)

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

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

Step 1: Preheat the oven to 350˚F.

Step 2: Place the chicken breasts in a zip-top bag or covered container. Add lime juice, orange juice, sliced jalapeños, minced garlic, oregano, cumin, salt, pepper, and half of the cooking oil. Mix well to coat the chicken evenly. Refrigerate and marinate for at least 20 minutes or up to 3 hours.

Step 3: Heat the remaining oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear without moving for 2-3 minutes until golden brown. Flip and sear the other side for another 2-3 minutes.

Step 4: Transfer the skillet to the preheated oven and cook for 10-15 minutes, or until the internal temperature of the chicken reaches 165˚F. If you don’t have an oven-proof skillet, transfer the chicken to a baking sheet or casserole dish—cooking time may increase slightly.

Step 5: Remove the chicken and let it rest for 5 minutes before slicing.

Step 6: To make the creamy cilantro sauce, combine Greek yogurt, salsa verde, cilantro, lime juice, and garlic in a blender or food processor. Blend until smooth.

Step 7: Assemble the wraps by spreading a quarter of the smashed avocado over each tortilla. Add sliced Baja chicken on top.

Step 8: Layer on black bean and corn salsa, halved grape tomatoes, and chopped romaine.

Step 9: Drizzle the creamy cilantro sauce over the fillings and sprinkle with feta cheese.

Step 10: Fold the ends of each tortilla in, then roll tightly. Serve whole or cut in half.

Storage

Store any leftover chicken separately in an airtight container in the refrigerator for up to 3 days. Keep the avocado and creamy sauce in separate containers to avoid sogginess in the wraps. Reheat chicken gently in the oven or microwave before assembling. Assemble fresh wraps just before eating for the best texture.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust cooking time slightly as thighs may take a bit longer to cook through.

Is there a vegetarian version of Baja Chicken Wraps?

You can swap the chicken for grilled portobello mushrooms or roasted cauliflower for a delicious vegetarian option. Use the same marinade and cooking method to keep the flavors vibrant.