Cali Wrap Recipe

Make the Cali spread

In a small bowl combine mayonnaise, Greek yogurt, lime juice, sriracha, garlic powder, salt, and black pepper. Whisk until smooth and taste; adjust salt or lime to preference. Set aside in refrigerator while you prepare other components.

Season and cook chicken

If your chicken is raw: pat 400 g chicken breasts dry, rub with 1 tbs olive oil, 1/2 tsp cumin, 1/2 tsp paprika and a pinch of salt and pepper. Preheat a grill pan or skillet over medium-high heat. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F). Remove, rest 5 minutes, then thinly slice. If using pre-cooked chicken, simply slice and warm lightly in a pan with a teaspoon of oil for 1–2 minutes.

Prepare produce

Wash and dry lettuce, tomatoes, cucumber, cilantro, and jalapeño. Thinly slice tomatoes, cucumber, red onion, and jalapeño. Halve and pit avocados then slice or mash lightly with a fork and a pinch of salt and a squeeze of lime to prevent browning. Chop cilantro and set all vegetables in bowls for assembly.

Have shredded cheese and optional pickled jalapeños ready. Warm tortillas briefly: heat a dry skillet over medium for 20–30 seconds per side or wrap stack in foil and warm in a 160°C (325°F) oven for 5–7 minutes. This makes them more pliable for rolling.

Lay a warm tortilla flat on your work surface. Spread about 1 1/2 tbs of the Cali spread in the center, leaving a 1-inch border. Layer 1/4 cup shredded romaine, a few slices of tomato and cucumber, 100 g (about 1/4 of the cooked chicken) sliced chicken, a quarter of the avocado (sliced or a spoonful of mashed avocado), 1/4 cup shredded cheese, a sprinkle of chopped cilantro, and sliced red onion. Add jalapeño or pickled jalapeños to taste. Fold the bottom edge up, fold in both sides, then roll tightly to close. Repeat for remaining tortillas and ingredients.

If desired, toast assembled wraps seam-side down in a hot skillet for 1–2 minutes per side until golden and the cheese melts slightly. Cut each wrap in half on the diagonal and serve with lime wedges and any extra Cali spread on the side.