Hola Mexican Wrap Recipe

Marinate chicken

Trim any excess fat from the chicken breasts and slice them into 1/2-inch strips. In a bowl combine lime juice, olive oil, chili powder, cumin, smoked paprika, minced garlic, salt and black pepper. Add the chicken strips, toss to coat thoroughly, cover and refrigerate for at least 20 minutes (up to 2 hours).

Cook chicken

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When hot, add the marinated chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until nicely browned and cooked through (internal temp 165°F / 74°C). Remove to a plate and let rest 5 minutes, then slice or shred slightly if desired.

Sauté aromatics

While the chicken marinates or cooks, heat a small saucepan over medium heat with 1 teaspoon olive oil (or a small splash). Add the chopped onion and sauté 2–3 minutes until translucent, then add 1 minced garlic clove and cook 30 seconds until fragrant.

Cook rice

Add the uncooked rice to the saucepan and stir for 1 minute to coat with oil and lightly toast. Stir in tomato paste, ground cumin and salt. Pour in the chicken or vegetable stock, bring to a gentle boil, then reduce heat to low, cover and simmer 15 minutes until the rice is tender and liquid is absorbed. Remove from heat and let sit, covered, 5 minutes.

Finish with beans

Fluff the rice with a fork and gently fold in the drained and rinsed black beans. Keep warm until assembly.

Make fresh salsa

In a medium bowl combine the diced tomatoes, finely diced red onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice and 1/4 teaspoon salt. Stir and taste; adjust lime or salt as needed.

Prepare remaining veggies

Slice the avocado and shred the romaine lettuce. Keep ready for assembling the wraps.

Blend sauce

In a small bowl whisk together Greek yogurt (or sour cream), chopped cilantro, lime juice, olive oil, honey and 1/4 teaspoon salt. Add 1 teaspoon water to loosen if needed until the sauce is pourable but still thick. Taste and adjust seasoning.

Warm the tortillas: heat a dry skillet over medium heat and warm each large flour tortilla 20–30 seconds per side until pliable and lightly toasted, or wrap in foil and warm in a 325°F oven for 5–8 minutes.

Assemble the Hola Mexican Wraps: Lay a warm tortilla on a flat surface. In the center place about 1/4 cup cooked Mexican rice and beans, then 3–4 tablespoons shredded cheese, a generous handful (about 1/2 cup) shredded romaine, 3–4 tablespoons cooked chicken strips, 2–3 tablespoons fresh salsa, slices of half an avocado and a drizzle (about 1–2 tablespoons) of the creamy cilantro lime sauce. Add hot sauce if desired.

Fold the wrap: Fold the bottom edge up over the filling, fold the sides in, then roll tightly toward the top to form a secure wrap. Repeat with remaining tortillas and fillings.

Optional crisping: For a warm, crisp exterior, place each assembled wrap seam-side down in a lightly oiled skillet over medium heat and cook 1–2 minutes per side until golden and sealed.

Serve: Cut wraps in half on the diagonal and serve immediately with extra salsa and lime wedges on the side.