Smoky Chipotle Chicken Wrap (Print)

Smoky chipotle-marinated chicken, creamy avocado, crisp lettuce, and tangy Greek yogurt sauce wrapped in a soft tortilla.

# Ingredients:

→ Chicken Marinade

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons chipotle in adobo sauce, finely chopped
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper

→ Greek Yogurt Sauce

09 - 0.5 cup plain Greek yogurt
10 - 1 tablespoon fresh lime juice
11 - 1 tablespoon fresh cilantro, chopped
12 - 0.5 teaspoon honey
13 - Salt and black pepper to taste

→ Assembly

14 - 4 large flour tortillas
15 - 1 large ripe avocado, sliced
16 - 2 cups shredded romaine or iceberg lettuce
17 - 1 small red onion, thinly sliced
18 - 1 medium tomato, diced

# Instructions:

01 - In a bowl, combine chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Add chicken breasts and toss to coat thoroughly. Let marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until fully cooked with clear juices. Rest for 5 minutes, then slice thinly.
03 - In a small bowl, whisk together Greek yogurt, lime juice, cilantro, honey, salt, and pepper until smooth and well combined.
04 - Warm tortillas in a dry skillet or microwave for a few seconds to make them pliable and easier to handle.
05 - Layer lettuce, sliced chicken, avocado, red onion, and tomato in the center of each tortilla. Drizzle generously with Greek yogurt sauce.
06 - Fold in the sides and roll up tightly. Slice in half and serve immediately.

# Pro Tips:

01 -
  • It delivers bold flavor without requiring a long ingredient list or complicated techniques.
  • The chipotle marinade does most of the work while you chop vegetables and mix the sauce.
  • It feels restaurant-worthy but comes together in half an hour on a weeknight.
  • Leftovers actually taste better the next day once the flavors settle into each other.
02 -
  • Don't skip resting the chicken after cooking, or you'll lose all the juices when you slice into it.
  • Warm the tortillas before assembling, otherwise they'll crack and fall apart when you try to roll them.
  • If the chipotle marinade seems too spicy, start with half the amount and taste before adding more.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook uniformly and stay tender.
  • Use a spoon to scrape out some of the seeds from the tomato before dicing to prevent the wrap from getting watery.
  • If you're making these ahead, wrap them tightly in foil and refrigerate, then reheat in a skillet for a few minutes to crisp the tortilla.
Back