Monday, November 5, 2012

Chicken Wraps with a Southwest Sauce

This was a recipe that I stumbled across a few summers ago and it's turned into a regular meal during the grilling months! The chicken gets marinated for a few hours which makes all the difference!  The original recipe served the chicken on an onion roll with the sauce but I found the bread to be a little overpowering, so we make a wrap out of it instead.

Grilled Chicken Wrap

4 chicken breasts
4 tortillas
tomato slices
avocado slices
lettuce, chopped
pepper jack cheese


1 Cup olive oil
1/4 cup lime juice
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
1/2 tsp cumin powder
1/2 tbsp chili powder
1 tsp cayenne pepper powder (I usually leave this out)

Mix the marinade together. I like to put my chicken in a large Ziploc bag and add the marinade. This way I can close the bag (removing extra air as you're closing it) and the marinade will be evenly dispersed, eliminating the need to flip your container while it's marinating. Let the chicken marinate for at least an hour, I like to let it sit all afternoon.

Fire up your outdoor grill and cook the chicken until done. Slice the cooked chicken and assemble the wrap by placing your chicken down the middle of your tortilla. Top it with the lettuce, tomato, avocado and cheese. Now use as much of the Southwestern sauce as you like.

Southwest Sauce (so good!)

1/4 cup cilantro leaves
1/2 of a tomato
1/4 of an onion
1-2 Serrano peppers (I sometimes just use a jalapeno)
1 clove garlic, peeled
1/2 tsp cumin
1/2 tsp sea salt
1/4 tsp cayenne pepper
1 cup mayo
1 cup sour cream

Toss all the ingredients into a food processor and blend well. Serve this over your chicken wraps.

I like to serve these wraps with caesar salad and a Greek orzo salad (will post the recipe soon)


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