Smoky Chipotle Chicken Wrap (Print View)

Vibrant wrap with smoky chipotle chicken, creamy avocado, crisp lettuce, and tangy Greek yogurt sauce in a soft tortilla.

# Components:

→ 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 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

# Directions:

01 - Combine chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper in a mixing bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6-7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes before slicing thinly.
03 - Whisk together Greek yogurt, lime juice, cilantro, honey, salt, and pepper in a small bowl until smooth and combined.
04 - Heat tortillas in a dry skillet or microwave for a few seconds to achieve pliability.
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 diagonally and serve immediately.

# Expert Advice:

01 -
  • The chipotle marinade turns plain chicken into something smoky and deeply satisfying in just fifteen minutes.
  • You can prep everything in advance and assemble wraps in under five minutes when hunger strikes.
  • It tastes like restaurant quality but costs a fraction and you control the heat level.
  • The creamy yogurt sauce cuts through the spice in the most perfect way.
02 -
  • Don't skip resting the chicken after cooking, I sliced into it once right away and all the juices ran out onto the cutting board instead of staying in the meat.
  • If your tortillas crack when you roll them, they're too cold or too dry, always warm them first.
  • Taste your chipotle before adding it all, some brands are way spicier than others and you can always add more but you can't take it back.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and you don't end up with dry edges and raw centers.
  • If you love heat, reserve a spoonful of the adobo sauce and drizzle it over the assembled wrap just before rolling.
  • Make a double batch of the yogurt sauce, it keeps for a week and tastes amazing on everything from tacos to grain bowls.
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