Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb boneless skinless chicken breasts, butterfly-cut
  • 1 tbsp neutral oil
  • 4 large flour tortillas
  • 2 cups shredded Romaine lettuce
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 4 slices provolone or pepper jack cheese
  • 1/2 cup mayonnaise
  • 1 tbsp lime juice
  • 1 clove minced garlic
  • pinch of salt

Instructions:

  1. In a large bowl, whisk together olive oil, lime juice, garlic powder, smoked paprika, salt, and black pepper.
  2. Pat the butterflied chicken breasts dry with paper towels, add them to the marinade, toss to coat, and let sit for 10 minutes.
  3. Heat a grill pan or outdoor grill over medium-high heat and add the neutral oil.
  4. Sear chicken cutlets for 3-5 minutes per side until the internal temperature reaches 165°F (74°C).
  5. Remove chicken from heat and let rest for 3 minutes to lock in juices.
  6. Prepare the garlic-lime aioli by mixing mayonnaise, lime juice, minced garlic, and a pinch of salt.
  7. Warm tortillas in a dry pan for 10 seconds to make them pliable.
  8. Spread one tablespoon of aioli in the center of each tortilla.
  9. Layer cheese first, then add Romaine lettuce, shredded carrots, and sliced cucumbers.
  10. Top with grilled chicken, fold in the sides, and roll tightly from the bottom up.