Grilled Chicken Wrap

Time: 30 min. Difficulty: Moderate Servers: 4    
  • 8 OleLarge Burrito flour tortillas
  • 3 Boneless, chicken breasts (6 halves)
  • 1/3 Cup freshly squeezed lime juice
  • 6 Tablespoons Vegetable oil
  • 3 Cloves garlic, minced or pressed
  • 1½  Tablespoon Worcestershire sauce
  • 1½ Tablespoon brown sugar
  • 1 Tablespoon minced fresh cilantro
  • ¾ Tablespoon pepper
  • 1 Large red onion, sliced into ½-inch thick rings
  • 3 Large bell peppers (red, green, yellow)

Step # 1 - Preparing the chicken

Let's start

- In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt and pepper. Reserve ¼ cup of the marinade; set aside.

-Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes.

-Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper. Heat grill.

Remove the chicken breast halves from the marinade and transfer to the grill. Place onion and peppers Wrapped in foil, and place on grill away from direct heat for 25 minutes.

Step # 2 Making Chicken Wrap

Cook the chicken until it is well browned, 7-8 minutes, turning once, until fully cooked. When are done, remove and slice the chicken into ¼-inch strips and toss with the remaining marinade in another bowl.

Arrange the chicken and vegetables on a large platter with the warmed tortillas.

                          SERVE AND ENJOY


OLE Large Burrito Flour Tortillas


Tel: 1+(770)582.9200, Mail:


Tel: 1+(770)582.9200, Mail:


Tel: 1+(770)582.9200, Mail: