Southwest Grilled Chicken Wraps

Instructions

Place 4 boneless skinless chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound them out to an even thickness.

In a shallow dish like a 9x13 pan, or in a resealable gallon-sized plastic bag, combine 1/3 cup rice vinegar, 1/3 cup soy sauce, 1 teaspoon olive oil, 2 tablespoons brown sugar, 1 teaspoon crushed garlic, 1 teaspoon chili powder, and 1/4 teaspoon red pepper flakes. Submerge the chicken in the marinade and marinate in the fridge for 30 to 60 minutes.

When ready to cook, preheat a gas grill to medium-high heat.

While grill is preheating, make the sauce in a small bowl by whisking together 1/4 cup mayonnaise, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon salt. Whisk until smooth.

Grill the chicken for about 5 to 8 minutes per side, until chicken reaches an internal temperature of 165 degrees Fahrenheit. Actual time will depend on the thickness of your meat. Let rest for 5 to 10 minutes and then slice into strips.

Spread the mayo mixture on 4 large tortilla wraps. Sprinkle on the 4 ounces diced green chiles, add on 5 lettuce leaves, 1 medium sliced tomato, 4 slices pepper jack cheese and the sliced chicken.

Wrap up by folding in ends and rolling to close. Enjoy!

Lunch,Main