Ancho Chicken Wrap Recipe

Cooking Directions

• STEP 1.In a blender, combine ancho chili powder, garlic, lime juice, olive oil, and salt to make the marinade.
• STEP 2.Place the chicken breasts in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 30 minutes.
• STEP 3.Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until cooked through.
• STEP 4.Remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
• STEP 5.Warm the tortillas in a dry skillet or microwave for a few seconds.
• STEP 6.To assemble the wraps, spread a spoonful of sour cream or Greek yogurt on each tortilla. Top with lettuce, sliced chicken, tomatoes, avocado, and any other desired toppings.
• STEP 7.Fold the sides of the tortilla over the filling and roll it up tightly. Secure with toothpicks if needed.
• STEP 8.Serve the Ancho Chicken Wraps immediately, or wrap them in foil for later. Enjoy!

Cooking Tips

• For extra flavor, you can add some chopped cilantro or diced red onion to the wrap.
• If you prefer a spicier wrap, you can add some sliced jalapenos or a drizzle of hot sauce.
• To make it a complete meal, serve the wraps with a side of Mexican rice or a fresh salad.

Storage and Serving

• These wraps are best served immediately while the tortillas are still warm and the chicken is freshly grilled.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, remove the toothpicks and wrap the tortilla in foil. Bake in a preheated oven at 350掳F (175掳C) for about 10-15 minutes, or until heated through.