Free recipe
Pollo Asado Wraps
Built around chicken thighs and arge flour tortillas -- the method starts by mixing the orange juice.
Anchored by chicken thighs, arge flour tortillas and orange juice, this Mexican dish starts by mixing the orange juice and comes together in about 25 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
Ready in 25 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around chicken thighs, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 lb (450 g) boneless chicken thighs
- 4 large flour tortillas (wraps)
- 3 tbsp orange juice
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp oil
- Salt, pepper
- To fill: shredded lettuce, diced tomato, sliced avocado
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Mix the orange juice, lime juice, garlic, paprika, cumin, oil, 1 teaspoon salt, and pepper. Add the chicken and marinate at least 30 minutes.
Heat a grill pan or frying pan over medium-high heat. Cook the chicken 5-6 minutes per side until charred and cooked through (165F/74C inside).
Rest the chicken 5 minutes, then slice into strips.
Warm the flour tortillas a few seconds each so they fold without cracking.
Lay lettuce, tomato, and avocado down the center of each tortilla and add the chicken.
Fold in the sides, then roll up tightly into a wrap.
Cut in half and serve.
The step worth not rushing: Heat a grill pan or frying pan over medium-high heat. Cook the chicken 5-6 minutes per side until charred and cooked through (165F/74C inside).
