Recipe Development by Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bowen
These Jalapeño-Lime Chicken Wraps combines grilled chicken, creamy cilantro-lime spread, and candied jalapeños for a fresh, flavorful handheld meal.
Jalapeño-Lime Chicken Wraps
Makes 4
Ingredients
- 1 cup tightly packed fresh cilantro leaves (about 1 large bunch)
- ¼ cup mayonnaise
- 4 green onions, cut into 1-inch pieces
- 1 small jalapeño, seeded and sliced
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 clove garlic, roughly chopped
- 1 teaspoon Cajun seasoning
- ¼ cup cream cheese, room temperature
- 4 boneless skinless chicken thighs
- ¼ cup vegetable oil
- 4 large flour tortillas
- 3 cups shredded romaine lettuce
- 1 cup shredded Monterey Jack cheese
- ¼ cup candied jalapeños
Instructions
- In the container of a blender, process cilantro, mayonnaise, green onion, sliced jalapeño, lime zest and juice, olive oil, garlic, and Cajun seasoning until blended. Transfer ½ cup mixture to a small bowl; add cream cheese, and stir until combined. Refrigerate until ready to use.
- In a large resealable plastic bag, combine chicken, vegetable oil, and remaining cilantro mixture, tossing to coat. Cover and refrigerate for at least 2 hours.
- Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Remove chicken from bag, discarding marinade. Grill chicken until an instant-read thermometer inserted in thickest portion registers 165°, 4 to 5 minutes per side. Remove chicken from grill, and let stand for 10 minutes. Chop chicken.
- On each tortilla, spread one-fourth of cream cheese mixture; top with chicken, lettuce, cheese, and candied jalapeños. Roll up each wrap, and wrap tightly in plastic wrap; refrigerate until ready to serve. Cut each wrap in half to serve.
