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Baja Chicken Wraps Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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Find it online: https://cookedbycleo.com/baja-chicken-wraps-recipe/