Baja Wrap Recipe

FROM THE GRILL

1. 1

   Prepare the marinade

   In a large bowl, whisk together minced garlic, lime juice, olive oil, chili powder, ground cumin, paprika, salt, and black pepper. Add the chicken strips and toss to coat evenly. Let marinate for 20 minutes.

2. 2

   Grill the chicken

   Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill until cooked through and lightly charred, about 6–8 minutes total, turning once. Transfer to a cutting board and rest 5 minutes before slicing into bite-sized pieces.

3. 3

   Grill vegetables

   Slice the onion into thin rings. Grill the onion until softened and lightly charred, about 3–4 minutes. Grill jalapeño pepper until blistered, about 2–3 minutes. Remove seeds if desired for milder heat.

4. 4

   Prepare the wrap and cheese

   Warm the spinach tortillas on the grill or in a dry skillet for 15–20 seconds. Sprinkle Monterey Jack cheese in a thin, even layer on each tortilla and allow it to melt slightly from the residual heat.

5. 5

   Assemble the Baja Wraps

   Slice the avocado and fan the slices along the center of each tortilla. Layer with grilled chicken, shredded lettuce, diced tomato, grilled onions, jalapeño, and cilantro (if using). Add a few more cheese shavings if desired. Fold in the sides and roll tightly. Slice each wrap in half to serve.

6. 6

   Serve

   Serve immediately with lime wedges on the side. Optional: add a small dollop of crema or a squeeze of lime for extra brightness.