Chipotle Chicken Wrap with Creamy Chipotle Sauce
Chipotle Chicken Wrap with Creamy Chipotle Sauce
Ingredients
For the Chipotle Marinade and Sauce Base
- 4 ounces chipotle peppers in adobo sauce, from a can, about 3-4 peppers with sauce
- 5 garlic cloves, peeled
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt, or to taste
- 1 tablespoon olive oil
For the Chipotle Chicken
- 1 1/4 pounds boneless, skinless chicken breasts, diced into 1/2-inch pieces
- 1 tablespoon olive oil, for cooking
For the Creamy Chipotle Sauce
- 1/2 cup mayonnaise
For Assembling the Wraps
- 4 large flour tortillas
- 2 cups shredded lettuce
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1 cup shredded Mexican blend cheese
Instructions
- 1
Prepare the Chipotle Marinade and Sauce Base: In a small food processor, combine the chipotle peppers in adobo sauce, garlic cloves, honey, fresh lime juice, salt, and 1 tablespoon of olive oil. Blend until completely smooth. This will yield approximately 1 cup of sauce base.
⏱️ 5 min
- 2
Marinate the Chicken: In a medium bowl, combine the diced chicken breasts with 1/2 cup of the prepared chipotle marinade/sauce base. Stir well to ensure all chicken pieces are evenly coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.
⏱️ 15 min
- 3
Make the Creamy Chipotle Sauce: In a separate small bowl, combine the remaining 1/2 cup of chipotle marinade/sauce base with the mayonnaise. Whisk until smooth and well combined. Set aside.
⏱️ 2 min
- 4
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is fully cooked through, browned, and slightly caramelized, about 8 to 10 minutes. Remove from heat and set aside.
⏱️ 10 min
- 5
Prepare Vegetables: While the chicken cooks or marinates, dice the yellow and red bell peppers, and finely dice the red onion. Shred the lettuce if not already shredded.
⏱️ 10 min
- 6
Assemble the Wraps: Lay a large flour tortilla flat on a clean surface. Spread about 1 to 2 tablespoons of the creamy chipotle sauce in the center. Layer with a portion of shredded lettuce, then the cooked chipotle chicken, diced yellow bell pepper, diced red bell pepper, and finely diced red onion. Drizzle with a little more creamy chipotle sauce, then top with a generous sprinkle of shredded Mexican blend cheese.
⏱️ 10 min
- 7
Fold and Sear the Wraps: To fold, bring the bottom edge of the tortilla up and over the filling, tucking it in tightly. Fold in the sides, then roll tightly from the bottom up to form a compact wrap. Heat a clean skillet over medium heat (no additional oil needed unless sticking is an issue). Place the assembled wraps seam-side down in the hot pan and sear for 2 to 3 minutes per side, or until golden brown and crispy, and the cheese inside is melted.
⏱️ 8 min
- 8
Serve: Carefully remove the seared wraps from the pan. Cut in half if desired and serve immediately with any remaining creamy chipotle sauce and a side of fresh lettuce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Chicken Wrap with Creamy Chipotle Sauce
Ingredients
For the Chipotle Marinade and Sauce Base
- 4 ounces chipotle peppers in adobo sauce, from a can, about 3-4 peppers with sauce
- 5 garlic cloves, peeled
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt, or to taste
- 1 tablespoon olive oil
For the Chipotle Chicken
- 1 1/4 pounds boneless, skinless chicken breasts, diced into 1/2-inch pieces
- 1 tablespoon olive oil, for cooking
For the Creamy Chipotle Sauce
- 1/2 cup mayonnaise
For Assembling the Wraps
- 4 large flour tortillas
- 2 cups shredded lettuce
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1 cup shredded Mexican blend cheese
Instructions
- 1
Prepare the Chipotle Marinade and Sauce Base: In a small food processor, combine the chipotle peppers in adobo sauce, garlic cloves, honey, fresh lime juice, salt, and 1 tablespoon of olive oil. Blend until completely smooth. This will yield approximately 1 cup of sauce base.
⏱️ 5 min - 2
Marinate the Chicken: In a medium bowl, combine the diced chicken breasts with 1/2 cup of the prepared chipotle marinade/sauce base. Stir well to ensure all chicken pieces are evenly coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.
⏱️ 15 min - 3
Make the Creamy Chipotle Sauce: In a separate small bowl, combine the remaining 1/2 cup of chipotle marinade/sauce base with the mayonnaise. Whisk until smooth and well combined. Set aside.
⏱️ 2 min - 4
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is fully cooked through, browned, and slightly caramelized, about 8 to 10 minutes. Remove from heat and set aside.
⏱️ 10 min - 5
Prepare Vegetables: While the chicken cooks or marinates, dice the yellow and red bell peppers, and finely dice the red onion. Shred the lettuce if not already shredded.
⏱️ 10 min - 6
Assemble the Wraps: Lay a large flour tortilla flat on a clean surface. Spread about 1 to 2 tablespoons of the creamy chipotle sauce in the center. Layer with a portion of shredded lettuce, then the cooked chipotle chicken, diced yellow bell pepper, diced red bell pepper, and finely diced red onion. Drizzle with a little more creamy chipotle sauce, then top with a generous sprinkle of shredded Mexican blend cheese.
⏱️ 10 min - 7
Fold and Sear the Wraps: To fold, bring the bottom edge of the tortilla up and over the filling, tucking it in tightly. Fold in the sides, then roll tightly from the bottom up to form a compact wrap. Heat a clean skillet over medium heat (no additional oil needed unless sticking is an issue). Place the assembled wraps seam-side down in the hot pan and sear for 2 to 3 minutes per side, or until golden brown and crispy, and the cheese inside is melted.
⏱️ 8 min - 8
Serve: Carefully remove the seared wraps from the pan. Cut in half if desired and serve immediately with any remaining creamy chipotle sauce and a side of fresh lettuce.
⏱️ 1 min