Introduction

Baja Chicken Wraps are a vibrant and flavorful meal perfect for lunch or a casual dinner. Featuring a tangy marinated chicken combined with fresh, creamy toppings, these wraps are both satisfying and easy to prepare.

Baja Chicken Wraps Recipe - Recipe Image

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 breast in a zip-top bag or covered container. Add the lime juice, orange juice, jalapeño slices, minced garlic, oregano, cumin, salt, pepper, and half of the cooking oil. Mix well to coat the chicken evenly in the marinade. Refrigerate 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. When hot, add the chicken and let it 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 oven and bake for 10-15 minutes, or until the internal temperature 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 be slightly longer.
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: To assemble the wraps, spread a quarter of the smashed avocado over each tortilla. Top with sliced chicken, then layer on the black bean and corn salsa, grape tomatoes, and chopped romaine.
Step 8: Drizzle the creamy cilantro sauce over the fillings and sprinkle with feta cheese.
Step 9: Fold the ends of the tortilla in and roll tightly. Serve as is or cut in half.

Tips & Variations

For extra spice, leave some seeds in the jalapeños or add a pinch of chili powder to the marinade.
Use corn or flour tortillas depending on your preference; warming them slightly makes wrapping easier.
Swap feta cheese for cotija or queso fresco for a more authentic Mexican flavor.
Make the sauce ahead and keep chilled for up to 2 days to save time on busy days.

Storage

Store leftover wrapped Baja Chicken Wraps in an airtight container in the refrigerator for up to 2 days. The sauce and avocado may cause the tortillas to soften over time, so it’s best to keep components separate if preparing in advance. Reheat the chicken before assembling for the freshest flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and may offer a juicier result. Adjust cooking time as thighs might take a few minutes longer to reach the safe internal temperature.

What can I substitute for salsa verde?

If you don’t have salsa verde, you can use your favorite green salsa, tomatillo sauce, or even a mild green salsa from a jar to maintain the fresh flavor in the creamy cilantro sauce.

Baja Chicken Wraps Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

These Baja Chicken Wraps feature tender, marinated chicken breast with vibrant citrus and jalapeño flavors, seared and oven-cooked to juicy perfection. Paired with a creamy cilantro sauce, fresh avocado, black bean and corn salsa, grape tomatoes, crisp romaine, and crumbly feta, all wrapped in a soft tortilla for a fresh and flavorful handheld meal perfect for lunch or dinner.

Author: Cleo
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 4 wraps 1x
Category: Main Course
Method: Oven Cooking with Searing (Combination of Searing on stovetop and Baking in oven)
Cuisine: Mexican-inspired
Diet: Halal

Ingredients

Scale

Chicken 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

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

Prepare the Baja Chicken Marinade: In a zip-top bag or covered container, combine the chicken breasts with lime juice, orange juice, sliced jalapeños, minced garlic, oregano, cumin, salt, pepper, and half of the cooking oil. Mix thoroughly to coat the chicken evenly. Refrigerate and let marinate for at least 20 minutes or up to 3 hours to absorb the flavors.
Sear the Chicken: Preheat the oven to 350˚F. Heat the remaining cooking oil in a large oven-safe skillet over medium-high heat. When hot, add the marinated chicken breasts and let them cook undisturbed for 2-3 minutes to develop a golden brown sear. Flip the chicken and sear the other side for an additional 2-3 minutes.
Oven Cook the Chicken: Transfer the skillet directly to the preheated oven and cook the chicken for 10-15 minutes or until the internal temperature reaches 165˚F. If your skillet is not oven-proof, transfer the chicken to a baking sheet or casserole dish, noting that it may require a few extra minutes to cook.
Rest and Slice: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Then slice the chicken into thin strips for the wraps.
Make the Creamy Cilantro Sauce: Place Greek yogurt, salsa verde, cilantro, fresh lime juice, and garlic into a blender or food processor. Blend until smooth and creamy.
Assemble the Wraps: Spread a quarter of the smashed avocado evenly over each tortilla. Layer sliced Baja chicken on top of the avocado layer. Add the black bean and corn salsa, halved grape tomatoes, and chopped romaine over the chicken.
Finish and Serve: Drizzle each wrap with the creamy cilantro sauce, then sprinkle with feta cheese. Fold in the ends of each tortilla and roll tightly. Serve the wraps whole or cut in half for easier eating.

Notes

Marinate the chicken up to 3 hours in advance to deepen flavor without drying the meat.
Ensure the skillet used for searing is oven-safe to streamline cooking, or transfer to a baking dish as needed.
Internal chicken temperature should reach 165˚F for safe consumption.
Smashed avocado adds creaminess and helps keep the wrap moist.
Salsa verde in the sauce adds a tangy, slightly spicy kick balancing the creamy yogurt.
Feta cheese provides a salty, tangy finish enhancing the overall flavor profile.

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