Chipotle Chicken Wrap with Creamy Chipotle Sauce
Chipotle Chicken Wrap with Creamy Chipotle Sauce
Ingredients
For the Chipotle Marinade
- 4 ounces chipotle peppers in adobo sauce
- 5 garlic, cloves
- 2 teaspoons oil
For the Chicken
- 2 pounds boneless chicken breast or thighs, cut into small pieces
- 2 tablespoons chipotle marinade, from recipe above, adjust to taste
- salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika powder
- 1 teaspoon cumin powder
- 2 tablespoons oil, for cooking
- 1 tablespoon lime juice
- 1/2 teaspoon oregano
For the Creamy Chipotle Sauce
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream or Greek yogurt
- salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika powder
- 2 tablespoons chipotle marinade, from recipe above, adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon lime juice
- 1 teaspoon honey
To Assemble
- 6 large tortilla wraps
- 1 cup mixed cheese, shredded, optional
- 1 cup lettuce, shredded
- 1 cup tomatoes, seeded and diced
- 1 red onion, diced
Instructions
- 1
Prepare the chipotle marinade: Combine chipotle peppers in adobo sauce, garlic cloves, and 2 teaspoons of oil in a blender. Blend until a smooth paste forms. Set aside.
⏱️ 5 min
- 2
Marinate the chicken: In a bowl, add the cut chicken pieces. Add 2 to 3 tablespoons of the prepared chipotle marinade (adjust to your preferred spice level), salt to taste, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika powder, 1 teaspoon cumin powder, 1 tablespoon lime juice, and 1/2 teaspoon oregano. Mix well to ensure the chicken is evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 to 2 hours, or preferably longer for deeper flavor.
⏱️ 10 min
- 3
Prepare the creamy chipotle sauce: In a separate bowl, combine 3 tablespoons mayonnaise, 3 tablespoons sour cream or Greek yogurt, salt to taste, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika powder, 2 to 3 tablespoons of the chipotle marinade (adjust to taste), 1 teaspoon garlic powder, 1 teaspoon lime juice, and 1 teaspoon honey. Mix thoroughly until the sauce is creamy and smooth. Taste and adjust seasonings as needed.
⏱️ 5 min
- 4
Cook the chicken: Heat 2 to 3 tablespoons of oil in a large pan or skillet over medium heat. Once the oil is hot, add the marinated chicken pieces in a single layer. Cook for 8 to 10 minutes, flipping the chicken occasionally, until it is cooked through and lightly browned on all sides. Remove from heat.
⏱️ 10 min
- 5
Assemble the wraps: Lay a tortilla wrap flat on a clean surface. Spread 1 to 2 tablespoons of the creamy chipotle sauce evenly over the tortilla. Layer with shredded lettuce, a portion of the cooked chipotle chicken, diced tomatoes, diced red onion, and shredded mixed cheese (if using). Add a little more creamy chipotle sauce over the fillings if desired.
⏱️ 10 min
- 6
Warm the wraps: Carefully fold in the sides of the tortilla, then tightly roll it up from the bottom to form a wrap. Place the assembled wrap on a dry skillet or panini press over medium heat. Cook for 2 to 3 minutes per side, or until the tortilla is lightly golden and crispy, and the fillings are heated through. Repeat with the remaining wraps. Serve warm and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Chicken Wrap with Creamy Chipotle Sauce
For the Chipotle Marinade
- 4 ounces chipotle peppers in adobo sauce
- 5 garlic, cloves
- 2 teaspoons oil
For the Chicken
- 2 pounds boneless chicken breast or thighs, cut into small pieces
- 2 tablespoons chipotle marinade, from recipe above, adjust to taste
- salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika powder
- 1 teaspoon cumin powder
- 2 tablespoons oil, for cooking
- 1 tablespoon lime juice
- 1/2 teaspoon oregano
For the Creamy Chipotle Sauce
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream or Greek yogurt
- salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika powder
- 2 tablespoons chipotle marinade, from recipe above, adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon lime juice
- 1 teaspoon honey
To Assemble
- 6 large tortilla wraps
- 1 cup mixed cheese, shredded, optional
- 1 cup lettuce, shredded
- 1 cup tomatoes, seeded and diced
- 1 red onion, diced
Instructions
- 1
Prepare the chipotle marinade: Combine chipotle peppers in adobo sauce, garlic cloves, and 2 teaspoons of oil in a blender. Blend until a smooth paste forms. Set aside.
⏱️ 5 min - 2
Marinate the chicken: In a bowl, add the cut chicken pieces. Add 2 to 3 tablespoons of the prepared chipotle marinade (adjust to your preferred spice level), salt to taste, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika powder, 1 teaspoon cumin powder, 1 tablespoon lime juice, and 1/2 teaspoon oregano. Mix well to ensure the chicken is evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 to 2 hours, or preferably longer for deeper flavor.
⏱️ 10 min - 3
Prepare the creamy chipotle sauce: In a separate bowl, combine 3 tablespoons mayonnaise, 3 tablespoons sour cream or Greek yogurt, salt to taste, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika powder, 2 to 3 tablespoons of the chipotle marinade (adjust to taste), 1 teaspoon garlic powder, 1 teaspoon lime juice, and 1 teaspoon honey. Mix thoroughly until the sauce is creamy and smooth. Taste and adjust seasonings as needed.
⏱️ 5 min - 4
Cook the chicken: Heat 2 to 3 tablespoons of oil in a large pan or skillet over medium heat. Once the oil is hot, add the marinated chicken pieces in a single layer. Cook for 8 to 10 minutes, flipping the chicken occasionally, until it is cooked through and lightly browned on all sides. Remove from heat.
⏱️ 10 min - 5
Assemble the wraps: Lay a tortilla wrap flat on a clean surface. Spread 1 to 2 tablespoons of the creamy chipotle sauce evenly over the tortilla. Layer with shredded lettuce, a portion of the cooked chipotle chicken, diced tomatoes, diced red onion, and shredded mixed cheese (if using). Add a little more creamy chipotle sauce over the fillings if desired.
⏱️ 10 min - 6
Warm the wraps: Carefully fold in the sides of the tortilla, then tightly roll it up from the bottom to form a wrap. Place the assembled wrap on a dry skillet or panini press over medium heat. Cook for 2 to 3 minutes per side, or until the tortilla is lightly golden and crispy, and the fillings are heated through. Repeat with the remaining wraps. Serve warm and enjoy!
⏱️ 5 min