Southwest Grilled Chicken Wraps - The Stay At Home Chef

Southwest Grilled Chicken Wraps are a creation from Chef Cayt’s kitchen that are too good not to share! The chicken is marinated in a mix of rice vinegar, soy sauce, and spices for irresistibly juicy and flavorful chicken. What really takes these wraps over the top, though, is our homemade spicy mayo. It adds a creamy touch with just the right amount of heat. Perfect for a baby shower, picnic, light lunch, or dinner.

Contents

Why Our Recipe Ingredient Notes No Grill? No problem!Make Ahead Instructions Storage Instructions

Why Our Recipe

A flavor-packed marinade ensures each bite of chicken is juicy and tasty.
Our homemade spicy mayo brings a hint of creamy heat.

These wraps are not only flavorful but also incredibly versatile. You can customize them with your choice of additional toppings like sliced avocados, black beans, or even a sprinkle of fresh cilantro. Whether you’re serving them at a casual get-together or enjoying a quick meal at home, these chicken wraps are designed to be both fulfilling and easy to assemble.

Ingredient Notes

Chicken Breasts: Use boneless, skinless chicken breasts for the best results. Pounding them to an even thickness helps ensure they cook evenly.
Rice Vinegar and Soy Sauce: Soy sauce adds saltiness, while rice vinegar brings a mild acidity. Can also use white wine vinegar or apple cider vinegar.
Brown Sugar: can substitute with honey instead.
Spices: Chili powder and red pepper flakes add flavor and a kick. Adjust red pepper flakes to control heat.
Mayo Spread: Combining mayonnaise with spices like paprika, cumin, and cayenne pepper creates that classic Southwest-style flavor.
Tortilla Wraps: Use large flour tortillas, including alternative and flavored wraps like spinach, tomato, and protein wraps.
Fillings: Diced green chiles, lettuce leaves, sliced tomato, and pepper jack cheese are our favorites, but feel free to mix it up!

No Grill? No problem!

If 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. In the oven, preheat to 375°F (190°C), place the chicken on a baking sheet, and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C). Both methods will yield delicious results.

Make Ahead Instructions

Marinate the chicken for up to 24 hours to deepen the flavor without affecting the texture. Prepare the spicy mayo and slice the vegetables a day in advance, storing them in the refrigerator. For the best results, assemble the wraps shortly before serving, but if needed, they can be made a few hours ahead, wrapped tightly in foil, and refrigerated to keep them fresh.

Storage Instructions

Store chicken separately from all other ingredients.

Refrigerate leftovers in an airtight container for up to 3 to 4 days. The mayo spread can be kept in the fridge in an airtight container for up to 1 month.

Freeze leftover chicken in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight before using.