Chicken Wrap Recipe

Prepare mojo marinade and marinate

In a medium bowl combine 2 tbs olive oil, 1 tbs orange juice, 1 tbs lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Whisk until emulsified. Place 1 lb chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken, ensuring pieces are well coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Cook chicken

Remove chicken from marinade and let excess drip off. Preheat a grill pan or skillet over medium-high heat and add a light drizzle of oil. Cook chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board, let rest 5 minutes, then slice into 1/4-inch strips.

Roast garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 inch off the garlic head to expose cloves. Drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and golden. Let cool slightly, then squeeze out roasted garlic cloves into a small bowl (about 1–2 tsp paste).

Blend aioli

In a blender or with an immersion blender combine 1/2 cup mayonnaise, roasted garlic paste, 1/4 cup packed fresh cilantro, 1 tsp lime juice, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Blend until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Prep fillings

Warm 4 large flour tortillas briefly in a dry skillet or microwave (15–20 seconds) to make them pliable. Crisp 6 bacon strips if not already cooked and pat dry on paper towels. Shred 1 cup Chihuahua cheese and slice tomato and red onion thinly.

Assemble wraps

Lay a warm tortilla flat. Spread about 1 1/2 tablespoons of roasted garlic cilantro aioli down the center of each tortilla. Place a handful (about 1/2 cup) mixed salad greens over the aioli, then top with sliced marinated chicken (about 1/4 lb cooked chicken per wrap), 1–2 bacon strips (break to fit), 1/4 cup shredded Chihuahua cheese, 2–3 tomato slices and a sprinkle of red onion. Season with a light grind of black pepper if desired.

Fold and serve

Fold the sides of the tortilla in, then roll tightly from the bottom to form a sealed wrap. If desired, sear the seam-side down in a preheated skillet over medium heat 1–2 minutes per side to crisp and help seal. Cut each wrap in half on the diagonal and serve immediately.