Best Tequila Lime Chicken Wraps With Chipotle Ranch Sauce Recipes

RESTAURANT-STYLE TEQUILA LIME CHICKEN

Steps:

• Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
• Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
• Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
• Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

TEQUILA LIME CHICKEN WRAPS WITH CHIPOTLE RANCH SAUCE

Steps:

• Mix together tequila, lime juice, orange juice, lime zest, orange zest, chill powered, garlic, ground black pepper, Cayenne Pepper, and ½ teaspoon of salt.
• Butterfly chicken and place in a zip lock bag with ¾ of the marinade and the remaining salt, shake together and let marinade over night. Save remaining marinade.
• Mix ranch dressing mix and chipotle seasoning into sour cream, to taste. Let sit 1 hr or overnight for flavors to blend.
• Grill chicken and then cut into strips.
• Meanwhile, sauté bell pepper and onion in oil, until tender crisp about 5 minutes. After about 2 minutes add remaining marinade and simmer until marinade is gone.
• Serve chicken and pepper/onion mixture on warm flour tortillas with chipotle ranch sauce, lettuce, tomato and shredded cheese.

TEQUILA LIME CHICKEN

Steps:

• Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
• Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.