Seven Layer Chicken Wrap

Tex-Mex chicken, refried beans, guacamole, pico de gallo, black olives and cheddar cheese layered in a flour tortilla

By: Chris Weiser, Signature Chef

Prep Time: 30 min
Cook Time: 8 min

RECIPE
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Servings:

Yield: 4 Wraps

Ingredients:

4 (12 inch) flour tortillas
½ cup canned refried beans
1 cup shredded cheddar cheese
¼ cup sliced black olives
1½ cups shredded lettuce

Tex-Mex Chicken Breast
3 chicken breasts, boneless and skinless
¼ cup olive oil
¼ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

Pico de Gallo Sauce
½ cup tomatoes, diced ¼ inch
1 teaspoon jalapeño peppers, diced 1/8 inch
1 teaspoon cilantro leaves, chopped
½ teaspoon ground cumin
2 teaspoons red onion, diced 1/8 inch
1 tablespoon green peppers, diced 1/8 inch
2½ teaspoons lemon juice
1 teaspoon olive oil
½ teaspoon chili powder
1/8 teaspoon salt

Guacamole
1 teaspoon lime juice
½ fresh avocado
2½ teaspoons diced Roma tomatoes
2½ teaspoons diced red onion
1¾ teaspoons chopped cilantro
1/8 teaspoon salt
1/8 ground black pepper

Allergens:

Gluten, Milk, Soy, Wheat

Nutritional Information

Directions:

Tex-Mex Chicken Breast: In a mixing bowl, combine all Tex-Mex chicken breast spices, add oil. Mix until well blended. Trim all fat off chicken. Pour marinade over chicken, turn to evenly coat. Marinate for 4 hours in refrigerator. Drain and discard excess marinade. Place chicken on preheated 350˚F grill. Cook for 3 to 4 minutes on each side. Dice chicken ½-inch pieces.
Pico de Gallo Sauce: Combine tomatoes, jalapeño peppers, cilantro, cumin, onion, green pepper, lemon juice, olive oil, chili powder and salt.
Guacamole: Combine lime juice, avocado, tomatoes, red onion, cilantro, salt and black pepper.
Wrap Build: Place tortilla on a flat surface. Spread 2 tablespoons refried beans evenly on bottom 1/3 of tortilla. Spread 2 tablespoons Guacamole on refried beans. Layer ½ cup Tex-Mex Chicken Breast on top of Guacamole. Sprinkle 2 tablespoons cheddar cheese over chicken. Place 1 tablespoon sliced black olives on top of cheese. Place ¼ cup shredded lettuce on top of olives. Place 2 tablespoons Pico de Gallo Sauce over lettuce. Fold over ends of tortilla. Roll tortilla tightly into a wrap. Cut in half on bias.