Chicken Breast Wrap Recipe

Prepare and Marinate Chicken

If breasts are thick, butterfly or pound to an even 1/2" thickness for fast, even cooking. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add chicken breasts and turn to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook Chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade, letting excess drip off. Oil the grill grates or pan. Charbroil or sear chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has good char marks. Transfer to a cutting board and let rest 5 minutes, then slice into 1/4" strips.

In a small bowl whisk together 1 tbs mayonnaise, 2 tbs Greek yogurt, 1 tsp ají amarillo paste, 1 tbs fresh lime juice, 1 tsp white vinegar, 1 tsp olive oil, 1 tbs chopped cilantro, 1 tsp salt and 1/2 tsp black pepper until smooth. Taste and adjust: add more ají amarillo or hot sauce for heat, or more yogurt for milder creaminess. Keep chilled until assembly.

Prepare vegetables: thinly slice romaine, tomato, cucumber and red onion. Warm tortillas: heat a dry skillet over medium heat and warm each large flour tortilla 20–30 seconds per side until pliable (or brush 1 tsp butter/oil and warm for a lightly toasted surface).

Assemble each wrap: lay warmed tortilla flat. Spread about 1/2 of the Peruvian dressing (about 1.5 tbs) down the center of each tortilla. Layer 1 cup sliced romaine, half the tomato slices, half the cucumber slices, and a few rings of red onion. Place half of the sliced chicken strips (from 1 breast) on top. Sprinkle 1 tbs crumbled queso fresco if using. Drizzle 1 tsp hot sauce or 1 tsp mild sauce per wrap according to preference.

Fold and serve: Fold the bottom edge up over the filling, fold the sides in, and roll tightly. If desired, place seam-side down in a hot skillet for 1–2 minutes to seal and lightly crisp. Cut each wrap in half on a diagonal and serve with your chosen side (2 cups fries, sweet potato fries or mixed green salad).

Provide both hot and mild sauce options at the table for guests to add more heat. Leftover dressing keeps in the refrigerator up to 3 days in an airtight container.

Prepare the chosen side per package or recipe directions: bake fries or sweet potato fries at 425°F (220°C) until golden (20–25 minutes), or toss mixed greens with a light vinaigrette. Serve one side portion alongside each wrap.