Pat chicken breasts dry and, if thick, butterfly or pound to even thickness (about 3/4 inch). Season both sides of chosen protein(s) with salt, pepper, and the baja/blackening seasoning, pressing gently so spice adheres.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–5 minutes per side until internal temperature reaches 165°F (74°C) and a dark crust forms. Remove and let rest 5 minutes, then slice thinly against the grain.

Cook shrimp

If using shrimp: toss shrimp with 1/2 tablespoon olive oil and a light sprinkle of seasoning. In the same skillet over medium-high heat, cook shrimp 1.5–2 minutes per side until opaque and pink. Remove.

Cook steak

For flank steak: heat 1 tablespoon olive oil in skillet or on grill over high heat. Sear steak 3–4 minutes per side for medium-rare (adjust to preferred doneness). Rest 5–7 minutes, then slice thinly across the grain.

Black Bean & Corn Salsa

In a bowl combine rinsed black beans, corn kernels, diced red bell pepper, red onion, chopped cilantro, lime juice, cumin, and 1/2 tsp salt. Toss to combine and taste — adjust lime or salt as needed. Let sit 10 minutes for flavors to meld.

Chipotle Mayo

Whisk together mayonnaise, minced chipotle, lime juice, honey, and 1/4 tsp salt in a small bowl until smooth. Adjust heat by adding more minced chipotle if desired. Refrigerate until assembly.

Basil Pesto

In a mini food processor combine basil leaves, Parmesan, pine nuts, garlic, and 3 tablespoons olive oil; pulse until a coarse pesto forms. Season with 1/4 tsp salt. If too thick, add 1 teaspoon more olive oil or a splash of water. Set aside.

Assemble & Toast Wraps

Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) so they’re pliable. Spread about 1 tablespoon chipotle mayo on each tortilla, then drizzle or spread 1 teaspoon basil pesto.

Layer on 3/4 cup shredded Napa blend, about 3–4 ounces sliced blackened chicken or 6 shrimp or 2–3 ounces sliced steak per wrap, then 1/4 cup black bean & corn salsa, 1/4 cup pico de gallo, a few slices of avocado (about 1/4 of an avocado per wrap), and 1/4 cup shredded cheese.

Fold bottom edge up over filling, fold sides in, and roll tightly to form a wrap.

Heat 1/2 tablespoon butter in a large skillet over medium heat. Place seam-side down and press lightly with a spatula or weight. Toast 2–3 minutes per side until golden brown and cheese has melted. Repeat for remaining wraps, adding more butter as needed.

Slice wraps in half on the diagonal. Serve immediately with lime wedges and extra chipotle mayo or hot sauce on the side.