Grilled Wrap: San Diego Recipe

Prepare and marinate chicken

Pound or butterfly the chicken breasts to an even thickness (about 1/2 inch) so they grill quickly and evenly. In a bowl mix 2 tbs olive oil, 1 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp kosher salt and 1/2 tsp black pepper. Add the chicken, coat thoroughly and refrigerate for at least 20 minutes (up to 2 hours).

Grill the chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Grill the marinated chicken 4–5 minutes per side, until internal temperature reaches 165°F (74°C) and the exterior has good char. Transfer to a cutting board and let rest 5 minutes, then slice into 1/4-inch strips.

While chicken marinates/grills, make the sauce. In a small bowl combine 1/2 cup plain Greek yogurt, 2 tbs mayonnaise, 1/4 cup chopped fresh cilantro, 1 tbs fresh lime juice, 1/2 tsp honey, 1/2 tsp minced garlic, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Whisk until smooth. Taste and adjust salt, lime or honey as needed. Chill until ready to assemble.

Warm the flour tortillas for pliability: wrap in a clean kitchen towel and microwave for 20–30 seconds or heat briefly on a dry skillet (15–20 seconds per side).

Lay a warmed tortilla flat. Spread about 1 1/2 tablespoons of the cilantro-lime sauce down the center of each tortilla, leaving 1 inch clear at the edges.

Place a quarter of the sliced grilled chicken in the center of each tortilla (approximately 2 oz chicken per wrap). Top with shredded pepper jack cheese (about 1/4 cup), shredded lettuce (1/2 cup), sliced tomato (2–3 slices), a few rings of red onion (about 2 tablespoons), and 1/4 of the sliced avocado (sliced thin).

Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap. Brush the outside lightly with 1/4 tsp olive oil (or a light smear of butter for extra browning).

Preheat a panini press or grill pan to medium. Place each wrap seam-side down and press/grill for 2–3 minutes, flipping or pressing until both sides are golden brown and the cheese is melted. If using a grill pan, press with a heavy spatula or another pan. Brush any exposed tortilla with the remaining olive oil or the optional butter before pressing to promote even browning.

Remove wraps from the press and let rest 1 minute. Slice each wrap in half on the diagonal. Serve immediately with extra cilantro-lime sauce on the side.