Chicken Wrap Recipe

Marinate

Pat chicken breasts dry and, if thick, butterfly or pound to even thickness (~1/2 inch). In a bowl combine 2 tbs olive oil, parsley, oregano, thyme, minced garlic, lemon zest, 1 tsp salt and 1/2 tsp pepper. Rub marinade over chicken, cover and refrigerate 15–30 minutes (can be up to 2 hours).

Grill or Pan-Sear

Heat grill or a heavy skillet over medium-high heat. If using a skillet, add 1 tsp oil. Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5–7 minutes.

Slice

Slice rested chicken thinly against the grain into strips. Yield should be about 2 cups sliced. Reserve any resting juices for a drizzle if desired.

Heat a medium skillet over medium-high heat and melt 1 tbs butter. Add 2 cups corn kernels and sauté, stirring occasionally, until golden and slightly charred in spots, about 5–7 minutes. Stir in 2 tbs mayonnaise, 1 tbs lime juice, 1/2 tsp chili powder or Tajín, 2 tbs cotija and 1/4 tsp salt. Cook 30 seconds more to warm through, then transfer to a bowl to cool slightly.

In a bowl, mash the avocados to a chunky texture. Stir in 1 tbs lime juice, 2 tsp minced red onion, 1 tbs chopped cilantro, 1/2 tsp salt and optional 1/2 tsp minced jalapeño. Taste and adjust salt or lime as needed. Keep covered until assembly to prevent browning.

Combine diced tomato, 2 tsp red onion, 1 tbs cilantro, 1 tsp lime juice and 1/4 tsp salt in a small bowl. Stir and let sit 5–10 minutes to meld flavors.

Whisk together 1 tsp red wine vinegar, 2 tbs olive oil, 1 minced garlic clove, 1/4 cup chopped parsley, 1 tsp chopped oregano, 1/4 tsp red pepper flakes, 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust acidity or salt. Set aside at room temperature.

Warm tortillas for 10–20 seconds per side in a dry skillet or microwave wrapped in a damp towel for 20 seconds to make them pliable.

Lay one warmed tortilla flat. Spread about 1/4 cup guacamole down the center lengthwise, leaving 1–2 inches clear at the edges.

Top guacamole with about 1 cup artisan mixed greens, 1/2 cup sliced rustic herb grilled chicken, 3–4 tbs Mexican street corn, 1 tbs pico de gallo and 1 tbs chimichurri. Sprinkle 1 tbs cotija (optional) and a pinch of salt and pepper if desired.

Fold the sides of the tortilla in slightly, then roll tightly from the bottom to enclose the filling. Repeat for remaining tortillas and ingredients.

If desired, toast assembled wraps seam-side down in a lightly oiled skillet over medium heat 1–2 minutes per side to seal and add crispness. Cut each wrap on a diagonal.

Serve immediately with lime wedges and extra chimichurri or pico on the side.