Name: Lime Cumin Chicken Panini Wraps
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 0
Ingredients: 4 boneless, skinless chicken breasts; 1 clove garlic; juice of one lime; zest of one lime, finely grated; 1 tsp ground cumin; 2 tbsp olive oil; 2 tbsp hot sauce, optional; 1/2 tsp freshly ground black pepper; 1/2 teaspoon sea salt; 2 small red peppers; 4 large tortilla wraps; 1 1/2 ounces of mozzarella or monterey jack cheese per tortilla

Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.

Lime Cumin Chicken – this versatile quick and easy grilled chicken can be used in chicken burgers, in tacos, on nachos, served with rice and veggies or turned into outstanding panini wrap sandwiches.

Lime Cumin Chicken

If you have a two sided grill hanging out in a cupboard that’s rarely seen, it’s time to break it out and start using it. I find they can be real time savers on very busy days when there is little time to cook. I mean, where else can you cook a butterflied chicken breast in 4 minutes and have it taste great? I use mine for burgers, steaks, and occasionally pork loin chops too.

This particular recipe for lime cumin marinated chicken, I have served as is with a salad or rice and veggies on the side. Sometimes I serve them as a grilled chicken burger, in chicken tacos and, as shown in the photo, as a kid-favorite panini wrap with some homemade salsa and lime guocamole. The chicken is only 10 minutes in the marinade and then usually less than 5 minutes in a two-sided grill, so it really is a very quick, easy and versatile recipe idea.

If you don’t have an electric two sided grill, you can still cook the chicken in a cast iron grill pan or for a few minutes each side, under the broiler.

Lime Cumin Chicken Panini Wraps

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Lime Cumin Chicken - this versatile quick and easy grilled chicken can be used in chicken burgers, in tacos, on nachos, served with rice and veggies or turned into outstanding panini wrap sandwiches.

Ingredients

4 boneless, skinless chicken breasts

For the Marinade

1 clove garlic
juice of one lime
zest of one lime, finely grated
1 tsp ground cumin
2 tbsp olive oil
2 tbsp hot sauce, optional
1/2 tsp freshly ground black pepper
1/2 teaspoon sea salt

For the panning wraps

2 small red peppers
4 large tortilla wraps
1 1/2 ounces of mozzarella or monterey jack cheese per tortilla

Instructions

To marinate the chicken

Mix all the marinade ingredients together in a ziploc bag.
Pound the chicken breasts to a thickness of 1/2 to 3/4 of an inch. Add the chicken breasts to the bag with the marinade.
Toss well to coat the chicken in the marinade, then set aside for only 10-15 minutes before searing them on a preheated two-sided grill (top and bottom heating) for about 4 minutes.

To prepare the panini wraps

Cut the peppers in large slices and grill them for a couple of minutes on the two-sided grill.
Slice the peppers and chicken and roll them in them inside the tortillas along with the cheese.
Return to the two-sided grill and cook for an additional 2 minutes or until the cheese has melted and there are good grill marks on the tortilla. Serve with homemade salsa and lime guocamole.

Nutrition Information

Serving Size

Amount Per Serving Unsaturated Fat 0g