Lime Cumin Chicken Panini Wraps
If you have a two sided grill hanging out in a cupboard that rarely sees any use, 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 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.
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
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.
2 small red peppers
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
4 large tortilla wraps
1 1/2 ounces of mozzarella or monterey jack cheese per tortilla
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.