Southwest Grilled Chicken Wraps

5 from 2 votes

Enjoy a tasty burst of Southwest flavors with our grilled chicken wraps. Packed with juicy marinated chicken, our spicy mayo, and fresh veggies, they're ideal for a quick lunch, casual dinner, or even a baby shower or picnic!

Prep Time15

Cook Time20

Marinating Time1

Total Time1 35

Course: Lunch, Main Dish

Cuisine: American

Keyword: Chicken Wrap, Southwest Chicken Wrap

Servings: wraps

Author: Caytlin McCleery

Ingredients

Chicken Marinade

4 boneless skinless chicken breasts
1/3 cup rice vinegar
1/3 cup soy sauce
1 teaspoon olive oil
2 tablespoons brown sugar
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes

Mayo Spread

1/4 cup mayonnaise
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Chicken Wraps

4 (10-inch) flour tortillas
1 (4 ounce can) diced green chiles
5 lettuce leaves
1 medium sliced tomato
4 slices pepper jack cheese

Instructions

Place 4 boneless skinless chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound them out to an even thickness.
In a shallow dish like a 9x13 pan, or in a resealable gallon-sized plastic bag, combine 1/3 cup rice vinegar, 1/3 cup soy sauce, 1 teaspoon olive oil, 2 tablespoons brown sugar, 1 teaspoon minced garlic, 1 teaspoon chili powder, and 1/4 teaspoon crushed red pepper flakes. Submerge the chicken in the marinade and marinate in the fridge for 30 to 60 minutes.
When ready to cook, preheat a gas grill to medium-high heat.
While grill is preheating, make the sauce in a small bowl by whisking together 1/4 cup mayonnaise, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon salt. Whisk until smooth.
Grill the chicken for about 5 to 8 minutes per side, until chicken reaches an internal temperature of 165 degrees Fahrenheit. Actual time will depend on the thickness of your meat. Let rest for 5 to 10 minutes and then slice into strips.
Spread the mayo mixture on 4 (10-inch) flour tortillas. Sprinkle on the 1 (4 ounce can) diced green chiles, add on 5 lettuce leaves, 1 medium sliced tomato, 4 slices pepper jack cheese and the sliced chicken.
Wrap up by folding in ends and rolling to close. Enjoy!

Notes

Marinate the chicken for up to 24 hours to deepen the flavor without affecting the texture.
f you don’t have a grill, you can easily cook the chicken in a skillet or oven. For skillet cooking, heat a little oil over medium heat and cook the chicken for about 5 to 7 minutes on each side until golden and cooked through.

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