Xolos Wrap Recipe

Make aioli

In a small bowl, combine 3 tbsp mayonnaise, 1 tsp finely minced chipotle in adobo, 1 tsp lime juice, 1 tsp minced garlic and 1/4 tsp salt. Whisk until smooth and adjust seasoning to taste. Refrigerate while assembling wraps.

Make pico

Combine 1 cup diced tomatoes, 1/4 cup diced white onion, 2 tbsp chopped cilantro, 1 minced jalapeño, 1 tbsp lime juice and 1/4 tsp salt in a bowl. Stir gently, taste and adjust salt or lime. Let sit 10 minutes to meld flavors.

Prepare protein

If your protein is raw, season and grill to internal temperature (for chicken 165°F/74°C, for beef to desired doneness). Slice thinly or shred. If already cooked, warm briefly in a skillet to take off chill. Aim for about 1 lb total prepared meat, sliced or shredded into bite-size pieces.

Prep cheese

Shred 2 cups of a meltable queso blanco or Monterey Jack. Keep ready for assembly so it melts quickly on the warm tortilla.

Assemble crunch wrap

Lay one 12-inch tortilla flat. Spread about 3/4 to 1 tbsp chipotle aioli in center. Add a thin layer (about 1/4 cup) of shredded queso on top of the aioli. Pile about 1/4 lb (approx. 1/4 of the prepared protein) in a thin layer over the cheese. Spoon 2-3 tbsp pico de gallo on top of the protein, then add about 1/2 cup shredded lettuce. Optionally add 1/2 tbsp pickled jalapeños. Fold the sides of the tortilla up and over the filling to create a tight sealed disk (tuck edges underneath). Repeat to make 4 wraps.

Grill to crisp

Heat a large nonstick skillet or griddle over medium heat and add a thin film of vegetable oil or butter (about 1 tsp total). Place seam-side down and cook each wrap 2–3 minutes until golden brown and sealed, then flip and cook another 2–3 minutes. Press gently with a spatula to encourage cheese to melt and the wrap to crisp. Total grilling time per wrap ~4–6 minutes.

Remove wraps from the griddle and let rest 1 minute. Slice each wrap in half on the diagonal. Serve immediately with extra chipotle aioli and remaining pico de gallo on the side.