Wrong Doug Stack from Moe's features tender grilled chicken, fresh pico de gallo, and creamy guacamole wrapped in a warm flour tortilla, delivering a flavorful and satisfying Tex-Mex experience.
Equipments
- Grill
- Tongs
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Food prep gloves
- Serving spoon or scoop
- Tortilla warmer or microwave
- Aluminum foil (optional for wrapping)
Ingredients
- 1 lb (450g) boneless skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1 cup pico de gallo
- 1 cup guacamole
Make sure to use boneless, skinless chicken breast for even cooking and tenderness, while fresh pico de gallo and creamy guacamole bring vibrant flavors and essential moisture to the wrap. Olive oil combined with chili powder, cumin, smoked paprika, and other spices creates a balanced Tex-Mex seasoning that enhances the chicken's taste. Large flour tortillas should be warmed properly to prevent tearing and make rolling easier. Using a tortilla warmer or microwave helps maintain flexibility without drying out the wraps. Your homemade Wrong Doug Stack from Moe's copycat menu delivers an authentic and satisfying Tex-Mex experience with every bite.
Instructions
- Preheat grill to medium-high.
- Rub chicken breasts with olive oil.
- Mix chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl.
- Coat chicken with spice mix.
- Grill chicken for 6-8 minutes per side until cooked through.
- Remove chicken, rest for 5 minutes, then slice.
- Warm flour tortillas using tortilla warmer or microwave.
- Lay tortillas flat on cutting board.
- Place sliced grilled chicken in center of each tortilla.
- Add spoonful of pico de gallo on top of chicken.
- Add spoonful of guacamole.
- Fold and wrap tortillas burrito-style.
- Wrap in foil, if desired, for easier handling.
- Serve warm.
Substitution
Wrong Doug Stack from Moe's copycat menu relies on specific spices like chili powder and smoked paprika to create its signature smoky flavor, but you can easily substitute these with taco seasoning if needed. If boneless skinless chicken breast is unavailable, chicken thighs offer a juicier alternative with a richer taste. When fresh pico de gallo isn't accessible, store-bought salsa can provide a convenient and flavorful option. To keep tortillas warm and pliable, a tortilla warmer or a brief microwave session wrapped in a damp cloth works well during preparation. Always use food prep gloves when handling raw chicken to maintain hygiene and prevent cross-contamination for your safety in the kitchen.
Tips
Ensure your grill is fully preheated to medium-high before placing chicken to achieve even cooking and grill marks. Resting the chicken for at least 5 minutes after grilling allows juices to redistribute, keeping meat tender and flavorful. Warm the tortillas just before assembly to make them pliable and prevent tearing while folding. Use foil wrap if transporting or eating on the go, as it retains warmth and makes handling a neater experience.
Nutritions
The Wrong Doug Stack from Moe's provides a balanced combination of macronutrients with lean protein from grilled chicken breast, healthy fats from olive oil and guacamole, and carbohydrates from the flour tortillas. Each serving offers essential vitamins and minerals including vitamin C and antioxidants from fresh pico de gallo, as well as fiber from the avocados in guacamole. The moderate use of spices like chili powder and cumin not only enhances flavor but may also support metabolism. Your meal is both flavorful and nutritious, supporting muscle repair and sustained energy throughout the day.
Storage
Store any leftover Wrong Doug Stack wraps in an airtight container or individually wrapped in aluminum foil to maintain freshness. Refrigerate within two hours of preparation to ensure food safety and consume within 3 days for optimal taste. When reheating, use a microwave or tortilla warmer to retain the warm, tender texture of the grilled chicken and creamy guacamole, ensuring your meal remains satisfying.
Variation or Alternatives
You can substitute chicken breast with grilled shrimp or skirt steak for a different protein option. Instead of flour tortillas, try using whole wheat or corn tortillas to add a different texture and flavor while increasing fiber content. For added creaminess and a tangy kick, mix a tablespoon of sour cream or Greek yogurt into the guacamole. To enhance the smoky flavor, consider grilling the pico de gallo briefly before assembling the wraps.
Allergies
The Wrong Doug Stack from Moe's contains common allergens such as wheat from the flour tortillas and potential cross-reactants in spices like chili powder and cumin. The guacamole may trigger reactions in individuals sensitive to avocados or latex-fruit syndrome. If you have allergies to gluten, specific spices, or avocados, it is important to review ingredient details carefully before enjoying your meal.
Why this recipe?
Wrong Doug Stack from Moe's Southwest Grill features layers of grilled chicken, smoky bacon, melted cheese, and tangy chipotle mayo that create a bold and satisfying flavor profile. The combination of fresh ingredients and smoky spices appeals to those craving a hearty yet flavorful meal. Trying to make a copycat at home allows you to customize the spice level and ingredients to match your preferences. Your homemade version can capture the essence of this popular menu item while offering a fresh, personalized twist.