Southwest Grilled Chicken Wraps with Spiced Mayo
Marinated grilled chicken breasts with rice vinegar and soy sauce, sliced and wrapped in tortillas with spiced mayo, green chiles, lettuce, tomato, and pepper jack cheese. The marinade infuses savory depth while the cumin-paprika spread adds southwestern heat and complexity to these handheld wraps.
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- ⅓ cup rice vinegar
- ⅓ cup soy sauce
- 1 teaspoon olive oil
- 2 tablespoons brown sugar
- 1 teaspoon garlic, minced
- 1 teaspoon chili powder
- ¼ teaspoon red pepper flakes, crushed
- ¼ cup mayonnaise
- ½ teaspoon paprika, ground
- ½ teaspoon cumin, ground
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 4 large tortillasflour tortillas1:1grain
standard alternative
- 4 ounces green chiles, diced
- 5 lettuce leaves
- 1 medium tomato, sliced
- 4 slices pepper jack cheese
Instructions
- 1
Pound chicken breasts between plastic wrap or parchment paper to even thickness using a meat mallet.
- 2
Combine rice vinegar, soy sauce, olive oil, brown sugar, minced garlic, chili powder, and red pepper flakes in a shallow dish or resealable bag.
- 3
Submerge chicken in marinade and refrigerate for 30 to 60 minutes.
- 4
Preheat gas grill to medium-high heat.
- 5
Whisk together mayonnaise, paprika, ground cumin, cayenne pepper, and salt in a small bowl until smooth.
- 6
Grill chicken for 5 to 8 minutes per side until internal temperature reaches 165 degrees Fahrenheit.
- 7
Let chicken rest for 5 to 10 minutes, then slice into strips.
- 8
Spread mayo mixture on tortillas.
- 9
Top with diced green chiles, lettuce leaves, sliced tomato, pepper jack cheese, and sliced chicken.
- 10
Fold in ends and roll to close.
Tips
Pound chicken to uniform thickness for even cooking and faster grilling.
Marinate at least 30 minutes for adequate flavor absorption from the vinegar and soy base.
Let grilled chicken rest before slicing to retain juices and tenderness.
Assemble wraps immediately after grilling while chicken is warm for best flavor.
Good to Know
Wrapped chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.
Marinate chicken up to 8 hours in advance. Grill and slice chicken up to 1 day ahead. Assemble wraps fresh before serving.
Serve immediately while chicken is warm. Pair with black beans, cilantro lime rice, or Mexican street corn.
Common Mistakes
Do not skip the resting period to avoid dry, stringy chicken.
Do not over-marinate beyond 60 minutes to prevent overly salty, vinegary chicken.
Do not grill at low heat to avoid undercooked chicken below 165 degrees Fahrenheit.
Do not assemble wraps too early to avoid soggy tortillas from lettuce and tomato moisture.