Grilled Chicken Snacker Recipe

Prepare chicken

Slice the chicken breast into thin strips about 1/4-inch thick or dice into small bite-sized pieces so they cook quickly. Pat dry with paper towel.

Make marinade

In a small bowl whisk together olive oil, lime juice, soy sauce, minced garlic, smoked paprika, ground cumin, salt, and black pepper until combined.

Marinate

Place the sliced chicken in a shallow dish or resealable bag and pour the marinade over it. Toss to coat thoroughly and refrigerate for at least 15 minutes and up to 2 hours. If short on time, 15 minutes is sufficient for snack-sized pieces.

Preheat grill or skillet

Preheat an outdoor grill or a heavy skillet / cast-iron pan over medium-high heat. Lightly oil the grate or pan.

Grill chicken

Remove chicken from marinade and let excess drip off. Grill or sear the pieces in a single layer for 2–3 minutes per side, until the internal temperature reaches 165°F (74°C) and exterior is lightly charred. For very small pieces, total cook time may be 4–6 minutes. Transfer to a plate and let rest 2 minutes; then chop into smaller bite-sized bits if needed.

Warm tortillas

Heat a clean skillet or griddle over medium heat. Warm each flour tortilla 15–20 seconds per side until pliable and slightly toasted. Keep warm under a towel.

Butter tortillas

Lightly brush or spread about 1/2 teaspoon of softened butter on the outside (one side) of each tortilla that will contact the griddle. This helps crisp and brown the exterior during flat-grilling.

Assemble snack

Place a warmed tortilla flat, buttered side down on the griddle. On the top (unbuttered) half of the tortilla, sprinkle about 3/8 cup (roughly half of the measured amount) of freshly grated cheddar. Add half of the grilled chicken pieces evenly over the cheese and top with an additional small sprinkle of cheese (this helps the tortilla stick when folded). If using, sprinkle about 1/2 tablespoon chopped cilantro over the filling.

Fold and flat-grill

Fold the empty half of the tortilla over the filled half to form a semicircle. Press gently with a spatula and cook 1.5–2 minutes per side over medium heat, flipping once, until the tortilla is golden brown, the exterior is crisp, and the cheese is melted inside. Adjust heat as needed to avoid burning.

Finish and serve

Transfer the grilled snack to a cutting board and let rest 30 seconds, then slice in half if desired. Serve immediately with lime wedges on the side for squeezing over the filling.