Escape to the sunny shores of Cuba with a mouthwatering Cuban Chicken Wrap. Bursting with vibrant flavors and a delightful combination of ingredients, this recipe will transport your taste buds to the heart of Havana. From tender, seasoned chicken to zesty citrus notes and a medley of fresh toppings, this Cuban-inspired wrap is a fusion of savory and refreshing delights. Get ready to savor the taste of Cuba with every delicious bite.

Cuban Chicken Wrap

Ingredients

• 2 boneless, skinless chicken breasts

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• Salt and pepper, to taste

• Yellow mustard

• Mayonnaise

• 5-6 wooden skewers

• 4 large flour tortillas or Cuban bread rolls

• Dill pickles, thinly sliced

• Swiss or provolone cheese slices

• Thinly sliced black forest ham

Instructions

1. Pound out the chicken breasts between two pieces of plastic wrap until they’re about 1/8” thick.

2. Next, season with cumin, oregano, paprika, salt and pepper. Next, spread an even layer of mustard and mayonnaise on both sides of the chicken, rubbing in as necessary.

3. Tightly roll up each piece of chicken and cut into 1” pieces.

4. Thread onto metal or wood skewers (if using wood, soak the skewers for at least an hour first so they don’t catch fire on your grill).

5. Preheat your grill or grill pan over medium heat.

6. Grill the chicken breasts for approximately 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C). Cooking time may vary depending on the thickness of the chicken breasts. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes.

7. Remove from skewers and slice into smaller pieces if desired.

8. If using flour tortillas, warm them slightly on a dry skillet or in the microwave for a few seconds to make them pliable. If using Cuban bread rolls, slice them in half horizontally.

9. To assemble each wrap, spread a thin layer of yellow mustard on the tortilla or Cuban bread roll. Add a layer of thinly sliced dill pickles on one side. Place a portion of the sliced grilled chicken on top of the pickles. If desired, add a layer of thinly sliced ham. Top with Swiss or provolone cheese slices.

10. Fold in the sides of the tortilla or Cuban bread roll, then roll it up tightly from one end to the other.

11. If using a panini press or grill, lightly brush the outside of the wrap with olive oil. Grill or press the wrap until the cheese is melted, and the tortilla or bread is golden and crispy. If using a stovetop skillet, heat it over medium heat and cook the wrap, turning it occasionally until the cheese is melted and the tortilla or bread is crispy.

12. Slice the Cuban Chicken Wrap into halves or quarters and serve warm with your choice of sides.

Shop my kitchen sources:

As an affiliate for some of these products, I earn a small amount from each purchase.