Chicken Wrap (gluten Free) Recipe

Marinate

Pound or butterfly the 2 chicken breasts to an even thickness (~1/2 inch). In a bowl combine 2 tbs olive oil, 2 tsp minced garlic, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper and 1 tbs lemon juice. Add the chicken, coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours.

Grill

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush grill with oil. Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side until internal temperature reaches 165°F (74°C) and grill marks form. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain into 1/4-inch strips.

Heat a medium skillet over medium-high heat and add 1 tbs unsalted butter. Add 2 cups corn kernels and sauté, stirring occasionally, until kernels are lightly charred, about 5–7 minutes. Reduce heat to low and stir in 2 tsp mayonnaise, 2 tbs crumbled cotija (or feta), 1 tsp lime juice, 1 tsp chili powder, 1 tbs chopped cilantro and 1/2 tsp salt. Cook 1 more minute to warm through. Remove from heat and keep warm for assembly.

Halve and pit the avocado, scoop flesh into a bowl and mash lightly with a fork leaving some texture. Stir in 1 tsp lime juice, 1 tsp very finely diced red onion, 1/2 tsp minced jalapeño, 1/4 tsp salt and 1 tsp chopped cilantro. Taste and adjust salt or lime as needed. Keep covered to prevent browning until assembly.

Combine 1 diced roma tomato, 1 tsp finely diced red onion, 1 tsp chopped cilantro, 1/2 tsp lime juice and 1/8 tsp salt in a small bowl. Stir and let sit 5–10 minutes to allow flavors to meld.

In a bowl whisk together 3 tbs olive oil and 1 tbs red wine vinegar. Add 1/2 cup finely chopped parsley, 1/4 cup chopped cilantro, 1 tsp oregano, 1 tsp minced garlic, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine. Let sit at room temperature for 10–15 minutes to marry flavors. (Can be made ahead and refrigerated up to 2 days.)

Warm the 4 gluten-free tortillas briefly in a dry skillet over medium heat (20–30 seconds per side) or wrap in foil and heat in a 300°F oven for 5–7 minutes until pliable.

Lay a warm tortilla on a work surface. Spread about 1/4 cup guacamole down the center of the tortilla (leaving 1 inch border). Layer 1 cup artisan mixed greens on top of the guacamole.

Place 1/4 of the sliced grilled chicken (about 3–4 strips) on the greens. Top chicken with about 2 tbs warm Mexican street corn, 3/4 tbs pico de gallo, and 1/4 tbs Argentinian chimichurri (adjust to taste).

Fold the bottom edge up over the filling, fold the sides in, then roll tightly to close. Repeat for remaining tortillas and fillings to make 4 wraps.

If desired, place each wrap seam-side down in a hot skillet and press with a spatula for 30–45 seconds per side to seal and develop a light crisp. Slice in half on the diagonal and serve immediately, with extra chimichurri and pico on the side.