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Baja Chicken Sandwich

Fresh Baja flavors in an easy sandwich! Zesty marinated chicken is topped with pepper Jack cheese then layered in a buttery brioche bun with lettuce, bacon, avocado, and a creamy cilantro sauce. The combo is so good!

Prep Time
10 mins
Cook Time
10 mins
Marinating time
20 mins
Total Time
50 mins
Servings: 4
Calories: 672 kcal
Course: Dinner
Cuisine: American

Ingredients

For the Baja Chicken
  • 1 pound boneless, skinless chicken breast about 2 chicken breasts cut in half
  • 2 tablespoons lime juice juice of about 2 limes
  • ¼ cup orange juice juice of about 1 orange
  • 2 jalapeños sliced
  • 4 cloves garlic minced
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons cooking oil divided
  • 4 slices pepper jack cheese
For the Creamy Cilantro Sauce
  • ½ cup Greek yogurt
  • ½ cup salsa verde
  • ½ cup cilantro (about ½ bunch)
  • 1 tablespoon fresh lime juice (juice of about 1 lime)
  • 1 clove garlic
For the Baja Wraps
  • 4 broiche buns
  • 4 pieces leafy lettuce
  • 4 slices Bacon cooked to crispy
  • 1 cup Pico de Gallo prepared
  • 1 avocado sliced

Instructions

To make the Baja Chicken
    Cup of Yum
  1. Preheat the oven to 350˚F. Cut chicken to make it into a sandwich sized piece (about 4 ounces).
  2. Place the chicken breast in a zip top bag, or covered container. Add the lime juice, orange juice, jalapeno slices, garlic, oregano, cumin, salt, pepper, and half of the cooking oil.
  3. Mix well until the chicken is evenly coated in the marinade. Let marinate in the refrigerator for at least 20 minutes, or up to 3 hours.
  4. Heat the remaining oil in a large oven-safe skillet over medium high heat. Once hot, add the chicken breast to the skillet and let sit on the first side 2-3 minutes without moving to sear. Once a nice golden brown sear has formed, flip the chicken and cook an additional 2-3 minutes.
  5. Transfer the skillet to the oven and cook for an additional 10 minutes. Add the pepper jack cheese on top of each piece of chicken and return to the oven for up to 5 minutes, or until chicken reaches 165˚F internal temperature. Note: if you don't have an oven-proof skillet, you can transfer the chicken to a baking sheet or casserole dish, but it may take a couple of extra minutes to cook.
To make the Creamy Cilantro Sauce
  1. Place all sauce ingredients in a blender or food processor and blend until smooth.
To assemble the Baja Chicken Sandwiches
  1. Optional: Toast bun in the oven, or on a skillet.Assemble sandwich by starting with the bottom of the bun.
  2. Layer on lettuce, then top with the baja chicken with melted pepper jack cheese on top. Add the bacon, pico de gallo, and avocado.
  3. Drizzle the creamy cilantro sauce over the top of the sandwich, or spread on the top of the bun, then top with the bun top.

Notes

  • Substitutions: 
  • How to Store: Store individual components in the fridge for up to 3 days. 
  • How to Freeze: The Baja chicken in this recipe freezes well. It can be frozen after cooking. See “how to freeze” section in the original post for full instructions.
  •  freezes well. It can be frozen after cooking. See “how to freeze” section in the original post for full instructions.
  • How to Reheat: The chicken can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. 
  • The chicken can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. 
  • How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
  • This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
  • Chicken: Boneless, skinless chicken thighs can be substituted for the chicken breast. 
  • Pepper Jack: Sub in a milder cheese like Monterey Jack for less of a spicy kick. 
  • Brioche buns: Swap in your favorite hamburger bun. 

Nutrition Information

Serving 1whole wrap Calories 672kcal (34%) Carbohydrates 42g (14%) Protein 41g (82%) Fat 39g (60%) Saturated Fat 10g (50%) Polyunsaturated Fat 7g Monounsaturated Fat 19g Trans Fat 0.1g Cholesterol 107mg (36%) Sodium 1941mg (81%) Potassium 989mg (28%) Fiber 5g (20%) Sugar 13g (26%) Vitamin A 1126IU (23%) Vitamin C 25mg (28%) Calcium 299mg (30%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 672

% Daily Value*

Serving 1whole wrap
Calories 672kcal 34%
Carbohydrates 42g 14%
Protein 41g 82%
Fat 39g 60%
Saturated Fat 10g 50%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 19g 95%
Trans Fat 0.1g 5%
Cholesterol 107mg 36%
Sodium 1941mg 81%
Potassium 989mg 21%
Fiber 5g 20%
Sugar 13g 26%
Vitamin A 1126IU 23%
Vitamin C 25mg 28%
Calcium 299mg 30%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.