Baja Chicken Wraps

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This Baja Chicken Wrap is a lunchtime favorite! It's fresh, hearty, nutritious, and loaded with flavor-packed chicken, creamy cilantro sauce, lettuce, tomato, feta, and more!

Prep Time10

Cook Time20

Marinating time20

Total Time50

Servings:

Calories: 697kcal

Ingredients

For the Baja Chicken

1½ pounds boneless, skinless chicken breast
2 tablespoons lime juice juice of about 2 limes
¼ cup orange juice juice of about 1 orange
2 jalapeños sliced
4 cloves garlic minced
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon salt
½ teaspoon pepper
3 tablespoons cooking oil divided

For the Creamy Cilantro Sauce

½ cup greek yogurt
½ cup salsa verde
½ cup cilantro (about ½ bunch)
1 tablespoon fresh lime juice (juice of about 1 lime)
1 clove garlic

For the Baja Wraps

4 large tortillas (or other wrap)
1 avocado smashed
1 cup black bean and corn salsa prepared
1 heart of romaine chopped
1 cup grape tomatoes halved
¼ cup feta cheese

Instructions

To make the Baja Chicken

Preheat the oven to 350˚F.
Place the chicken breast in a zip top bag, or covered container. Add the lime juice, orange juice, jalapeno slices, garlic, oregano, cumin, salt, pepper, and half of the cooking oil.
Mix well until the chicken is evenly coated in the marinade. Let marinate in the refrigerator for at least 20 minutes, or up to 3 hours.
Heat the remaining oil in a large oven-safe skillet over medium high heat. Once hot, add the chicken breast to the skillet and let sit on the first side 2-3 minutes without moving to sear. Once a nice golden brown sear has formed, flip the chicken and cook an additional 2-3 minutes.
Transfer the skillet to the oven and cook for an additional 10-15 minutes or until chicken reaches 165˚F internal temperature.
Note: if you don't have an oven-proof skillet, you can transfer the chicken to a baking sheet or casserole dish, but it may take a couple of extra minutes to cook.
Let sit 5 minutes, then slice.

To make the Creamy Cilantro Sauce

Place all sauce ingredients in a blender or food processor and blend until smooth.

To assemble the Baja Chicken Wraps

Smash the avocado and spread ¼ of the mixture over each tortilla. Place sliced Baja chicken on top of the avocado.
Layer on the black bean and corn salsa, tomatoes, and romaine.
Drizzle the creamy cilantro sauce over the fillings, then sprinkle feta cheese.
Fold the ends of the tortilla in, then roll tightly. Serve as is, or cut in half.

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