Southwest Chicken Recipe

Prepare and season

Pound or butterfly the chicken breasts to an even thickness (about 1/2 inch). Pat dry with paper towels. In a small bowl combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper and lime juice to make a paste. Rub evenly over both sides of the chicken.

Cook

Heat a large skillet or grill pan over medium-high heat. Add a thin film of oil if the pan is not nonstick. When hot, add the chicken and cook 4-6 minutes per side, until internal temperature reaches 165°F (74°C) and there is a nice golden crust. Remove from pan and let rest 5 minutes, then slice into 1/4-inch strips.

Halve and pit the avocados, scoop flesh into a bowl and mash with a fork leaving some texture. Stir in diced red onion, diced tomato, chopped cilantro, lime juice, salt, black pepper and optional minced jalapeño. Taste and adjust seasoning. Keep covered at room temperature until assembly (or refrigerated up to 1 hour).

In a bowl combine diced tomatoes, diced red onion, chopped cilantro, lime juice, salt and optional jalapeño. Mix gently and let sit 5-10 minutes to marry flavors. Drain any excess liquid before assembling to avoid soggy wrap.

Warm the jalapeño cheddar tortillas for 10-15 seconds per side in a dry skillet or microwave for 15-20 seconds wrapped in a damp paper towel to make them pliable.

Lay a warmed tortilla flat. Spoon about 2 tablespoons of guacamole down the center of each tortilla, leaving space at the edges. Top with a quarter of the sliced chicken (about 4 oz), 1/2 cup shredded cheddar cheese, and 2 tablespoons pico de gallo. Add a drizzle of sour cream or chipotle crema and hot sauce if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. If you like a pressed finish, heat a clean skillet or panini press over medium heat, place seam-side down and press 1-2 minutes per side until cheese melts and outside is lightly crisped.

Slice each wrap in half on the diagonal and serve warm. Serve any extra guacamole and pico on the side.