Description

These Baja Chicken Wraps combine tender, marinated chicken with fresh, zesty flavors inspired by Baja California cuisine. The chicken is marinated in lime, orange juice, and spices, then seared and oven-baked to juicy perfection. Wrapped with smashed avocado, black bean and corn salsa, fresh tomatoes, romaine, creamy cilantro sauce, and feta cheese in warm tortillas, these wraps make a vibrant and flavorful meal perfect for lunch or dinner.

Ingredients

Scale

For the Baja Chicken

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)

For the 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

For Assembly

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

Instructions

Marinate the Chicken: Place the chicken breast in a zip-top bag or covered container. Add the lime juice, orange juice, sliced jalapeños, minced garlic, oregano, cumin, salt, pepper, and half of the cooking oil. Mix well until the chicken is evenly coated in the marinade. Refrigerate for at least 20 minutes or up to 3 hours to allow the flavors to infuse.
Preheat the Oven: Preheat your oven to 350˚F (175˚C) to prepare for finishing the chicken.
Sear the Chicken: Heat the remaining cooking oil in a large oven-safe skillet over medium-high heat. When the oil is hot, add the marinated chicken breasts. Allow them to cook undisturbed for 2-3 minutes to develop a golden brown sear. Flip and sear the other side for an additional 2-3 minutes.
Bake the Chicken: Transfer the oven-safe skillet with the seared chicken to the preheated oven. Bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165˚F (74˚C). If using a regular skillet, transfer the chicken to a baking sheet or casserole dish; the cooking time may be slightly longer.
Rest and Slice: Let the chicken rest for 5 minutes to allow juices to redistribute, then slice into strips suitable for the wraps.
Prepare the Creamy Cilantro Sauce: In a blender or food processor, combine Greek yogurt, salsa verde, cilantro, fresh lime juice, and garlic. Blend until smooth and creamy.
Assemble the Wraps: Spread a quarter of the smashed avocado over each tortilla. Add sliced Baja chicken on top. Layer with black bean and corn salsa, halved grape tomatoes, and chopped romaine lettuce.
Add Sauce and Cheese: Drizzle the creamy cilantro sauce over the fillings, then sprinkle each wrap with feta cheese.
Wrap and Serve: Fold the ends of each tortilla inwards, then roll tightly to enclose the fillings. Serve as is or cut in half for easier eating.

Notes

Marinate the chicken for at least 20 minutes for good flavor, but no more than 3 hours to avoid over-tenderizing the meat.
If you don’t have an oven-proof skillet, transfer the chicken to a baking sheet before baking.
Use fresh tortillas and warm them slightly for easier wrapping and better texture.
The creamy cilantro sauce can be adjusted with more or less lime juice or jalapeño to taste.
For a dairy-free option, substitute Greek yogurt with a dairy-free yogurt alternative.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-inspired

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