Smoky Chipotle Chicken Wrap
Smoky Chipotle Chicken Wrap
Ingredients
For the Chipotle Chicken Marinade
- 2 chicken breasts, large, about 600 g / 1.3 lb, sliced into strips
- 3-4 chipotle peppers in adobo
- 4 garlic cloves
- 1 onion, small
- 1 tablespoon mayo
- 2 tablespoons Greek yogurt
- 1/2 lime, juice of
- 1 tablespoon paprika
- 1 teaspoon chili
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- salt, to taste
- black pepper, to taste
For the Creamy Chipotle Sauce
- 1/2 marinade, of the prepared, reserved before adding chicken
- 2 tablespoons mayo
For the Fresh Crunchy Salad
- 1 red onion, sliced
- 1 cucumber, medium, chopped
- 1 red bell pepper, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon honey
- 1/2 lemon, juice of
- 1 tablespoon avocado oil, or olive oil
- salt, to taste
For Assembly
- 3-4 lavash breads, large, about 300 g / 10 oz total
- French fries, optional, for inside the wrap
- oil, for cooking chicken, as needed
Instructions
- 1
Add the chipotle peppers, garlic cloves, small onion, 1 tablespoon mayo, 2 tablespoons Greek yogurt, juice of 1/2 lime, 1 tablespoon paprika, 1 teaspoon chili, 1 teaspoon garlic powder, 1 teaspoon cumin, salt to taste, and black pepper to taste into a blender cup. Blend until smooth and well combined, forming an orange-colored marinade.
⏱️ 5 min
- 2
Place the sliced chicken breasts into a bowl. Pour half of the prepared marinade over the chicken, ensuring to reserve the other half for the sauce. Toss the chicken with the marinade until thoroughly coated. For best flavor, refrigerate the marinated chicken for up to 2 hours.
⏱️ 10 min
- 3
Heat a skillet with a drizzle of oil over medium heat. Add the marinated chicken strips to the hot skillet. Cook the chicken for 4–5 minutes per side, or until it is golden brown and fully cooked through. Remove from heat and set aside.
⏱️ 15 min
- 4
Take the reserved half of the marinade. Mix it with 2 tablespoons of mayo in a separate bowl until smooth and creamy. Taste and adjust salt and lime juice as needed.
⏱️ 5 min
- 5
In a mixing bowl, combine the sliced red onion, chopped medium cucumber, chopped red bell pepper, and 1/4 cup chopped fresh parsley. Drizzle with 1 tablespoon honey, juice of 1/2 lemon, 1 tablespoon avocado oil (or olive oil), and salt to taste. Toss everything together until well mixed.
⏱️ 10 min
- 6
Lay out a large lavash bread. Spread a generous amount of the creamy chipotle sauce onto the lavash. Layer with the cooked chipotle chicken, followed by the fresh crunchy salad. If desired, add French fries. Carefully fold the sides of the lavash inward, then roll it tightly from one end to the other to form a wrap. Place the rolled wrap in a hot pan or on a griddle. Toast for 2–3 minutes per side until the lavash is golden brown and crispy.
⏱️ 5 min
- 7
Serve the Smoky Chipotle Chicken Wrap immediately, optionally with extra creamy chipotle sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Smoky Chipotle Chicken Wrap
For the Chipotle Chicken Marinade
- 2 chicken breasts, large, about 600 g / 1.3 lb, sliced into strips
- 3-4 chipotle peppers in adobo
- 4 garlic cloves
- 1 onion, small
- 1 tablespoon mayo
- 2 tablespoons Greek yogurt
- 1/2 lime, juice of
- 1 tablespoon paprika
- 1 teaspoon chili
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- salt, to taste
- black pepper, to taste
For the Creamy Chipotle Sauce
- 1/2 marinade, of the prepared, reserved before adding chicken
- 2 tablespoons mayo
For the Fresh Crunchy Salad
- 1 red onion, sliced
- 1 cucumber, medium, chopped
- 1 red bell pepper, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon honey
- 1/2 lemon, juice of
- 1 tablespoon avocado oil, or olive oil
- salt, to taste
For Assembly
- 3-4 lavash breads, large, about 300 g / 10 oz total
- French fries, optional, for inside the wrap
- oil, for cooking chicken, as needed
Instructions
- 1
Add the chipotle peppers, garlic cloves, small onion, 1 tablespoon mayo, 2 tablespoons Greek yogurt, juice of 1/2 lime, 1 tablespoon paprika, 1 teaspoon chili, 1 teaspoon garlic powder, 1 teaspoon cumin, salt to taste, and black pepper to taste into a blender cup. Blend until smooth and well combined, forming an orange-colored marinade.
⏱️ 5 min - 2
Place the sliced chicken breasts into a bowl. Pour half of the prepared marinade over the chicken, ensuring to reserve the other half for the sauce. Toss the chicken with the marinade until thoroughly coated. For best flavor, refrigerate the marinated chicken for up to 2 hours.
⏱️ 10 min - 3
Heat a skillet with a drizzle of oil over medium heat. Add the marinated chicken strips to the hot skillet. Cook the chicken for 4–5 minutes per side, or until it is golden brown and fully cooked through. Remove from heat and set aside.
⏱️ 15 min - 4
Take the reserved half of the marinade. Mix it with 2 tablespoons of mayo in a separate bowl until smooth and creamy. Taste and adjust salt and lime juice as needed.
⏱️ 5 min - 5
In a mixing bowl, combine the sliced red onion, chopped medium cucumber, chopped red bell pepper, and 1/4 cup chopped fresh parsley. Drizzle with 1 tablespoon honey, juice of 1/2 lemon, 1 tablespoon avocado oil (or olive oil), and salt to taste. Toss everything together until well mixed.
⏱️ 10 min - 6
Lay out a large lavash bread. Spread a generous amount of the creamy chipotle sauce onto the lavash. Layer with the cooked chipotle chicken, followed by the fresh crunchy salad. If desired, add French fries. Carefully fold the sides of the lavash inward, then roll it tightly from one end to the other to form a wrap. Place the rolled wrap in a hot pan or on a griddle. Toast for 2–3 minutes per side until the lavash is golden brown and crispy.
⏱️ 5 min - 7
Serve the Smoky Chipotle Chicken Wrap immediately, optionally with extra creamy chipotle sauce for dipping.