Fiery Grilled Chicken Wraps
- Preparing Time: 30 minutes
- Total Time: 4 hours and 20 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- salt and pepper to taste
- 1/4 teaspoon black pepper
- 1/4 cup cilantro chopped
- 2 cloves garlic
- for the marinade:
- 2 lbs chicken cutlets
- 2 tomato, thin sliced
- 6 leaves green leaf lettuce
- 3/4 cup monterrey jack cheese shredded
- 1/2 cup fire roasted salsa verde see recipe at end or preparatio instructions
- 1/2 cup fire roasted chile ranch dressing [recipe]
- 6 mission style sun dried tortilla wraps
- 1/2 cup juice from cara cara oranges (about 2 oranges)
- 1/2 ea white onion peeled and diced
- 2 ea habanero chile charred, seeded, and diced
- 1/4 teaspoon dried coriander
- 1/4 teaspoon dried mexican oregano
- 2/3 cup canola oil
- Carbohydrate 1.45888468744553 g
- Cholesterol 12.57125 mg
- Fat 29.1861743265867 g
- Fiber 0.202004169629096 g
- Protein 3.63436822915737 g
- Saturated Fat 4.53218118904734 g
- Serving Size 1 1 wrap (49g)
- Sodium 89.4178107638762 mg
- Sugar 1.25688051781644 g
- Trans Fat 0.529165080115742 g
- Calories 279 calories
Whisk together marinade ingredients. Place chicken cutlets in a Glad zip top bag, cover with marinade, seal and refrigerate for 4 hours. Preheat a charcoal grill to high. Remove cutlets from marinade. Season with salt and pepper to taste and grill until the internal temperature reaches 160f, about 2-4 minutes per side (depending on the thickness of your cutlets). Remove and slice into thin strips. On each wrap, place 1 lettuce leaf, thin sliced tomato, one fourth of the chicken, and cheese. Top with a heaping tablespoon of the salsa verde and a tablespoon of the chile ranch dressing. Roll up burrito style (roll bottom third up, covering the filling, then tuck in the sides, and then continue rolling up into a cylinder). Slice each wrap in half and serve with extra ranch and salsa verde as desired. TIP: Habaneros are small and a pain to char stove top because you can set them on a gas burner like you can a larger bell or poblano chile. A grilling basket over the burner makes it easy. The salsa verde I do is roughly 1.5 pounds peeled tomatillo, 2 jalapenos, 1/2 white onion, 2 green onion, 1 habanero and 3 cloves garlic. Char it all for about 5 minutes, turning until all sides black. De-seed and peel the chiles. Chop it all up in a blender, season with salt, cumin, and pepper and then simmer until thickened.
