Fiery Grilled Chicken Wraps
The base of the marinade is roasted habanero chiles for heat and juice from cara cara oranges to complement the citrus notes of habanero and coriander. Cara cara oranges are very sweet. You can substitute blood oranges if you cant find cara cara oranges. The homemade, fire roasted salsa verde and ranch make a smoky difference but I guess you could use the jarred stuff if you HAD to.
The base of the marinade is roasted habanero chiles for heat and juice from cara cara oranges to complement the citrus notes of habanero and coriander. Cara cara oranges are very sweet. You can substitute blood oranges if you cant find cara cara oranges. The homemade, fire roasted salsa verde and ranch make a smoky difference but I guess you could use the jarred stuff if you HAD to.
- 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
Step-by-step
- 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.
Balancing heat and citrus in poultry marinades requires precise scaling when adjusting portions for crowds or single servings. Habanero chiles provide a Scoville punch that multiplies rapidly when doubling quantities, meaning oil and citrus ratios must be measured with exactness to prevent overwhelming the palate. Blood oranges function as a direct one-to-one volume replacement for cara cara juice without altering the acid profile.
- Maintain a high-heat charcoal zone to sear thin cutlets in precisely two to four minutes per side before moisture escapes.
- Monitor internal meat progression with an instant-read thermometer inserted horizontally, pulling poultry at 160 degrees Fahrenheit to account for carryover cooking.
- Utilize a grill basket for small chiles during the charring phase to prevent peppers from falling through open grates.
Proper marinating duration alters protein density, so restrict poultry contact with acidic citrus liquids to four hours maximum. Exceeding this window causes the exterior muscle fibers to break down into a mealy texture.
