Baja Grilled Chicken Wrap Recipes
BAJA GRILLED CHICKEN TACOS
I modified this taco recipe for a party of 40, and it was a huge hit. Thighs are a good substitute for chicken breasts, especially with marinating and grilling. They do not dry out as quickly and are very forgiving. Fill warm tortillas with sauteed chicken and serve with your choice of garnishes and black bean and corn salad.
Provided by hynesey
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Combine cumin, oregano, sazon, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make the marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
- Spray canola oil onto the tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 33.6 g, Cholesterol 68.4 mg, Fat 10.9 g, Fiber 4.8 g, Protein 23.3 g, SaturatedFat 2.6 g, Sodium 708.8 mg, Sugar 1.1 g
BAJA GRILLED CHICKEN QUESADILLAS
Put a fresh Baja-style twist on your next batch of quesadillas by filling them with grilled corn, marinated chicken breasts and melty cheese.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Mix dressing and cumin until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, grill corn 15 min. or until tender, turning occasionally.
- Remove corn from grill; set aside to cool. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until done (165ºF).
- Cut chicken into thin strips, then cut kernels off corn. Combine corn and pico de gallo.
- Top tortillas with corn mixture, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
GRILLED CHICKEN WRAPS
My husband and I love Mexican food and are always looking for new ways to prepare burritos. This recipe is one we came up with together. Everyone who has tried it loves it! -Cheryl Zelinger, Schwenksville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear. Slice chicken into strips. , Serve in tortillas with toppings of your choice.
Nutrition Facts : Calories 352 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
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