Smoky Chipotle Chicken Wraps with Pineapple Salsa

Ingredients

• 800 g boneless chicken thighs (Raw; cut into cubes)
• 800 g chicken breast (Raw; cut into cubes)
• 2.5 tsp salt (Use 2½–3 teaspoons)
• 4 tsp garlic powder (For the chicken)
• 4 tsp smoked paprika (For the chicken)
• 2.5 tsp ground cumin (For the chicken)
• 4 tsp onion powder (For the chicken)
• 140 g chipotle paste (For the chicken)
• 1.5 limes (Juiced, for the chicken)
• 40 g olive oil (For the chicken marinade)
• 300 g fat-free yogurt (Fage brand; for the sauce)
• 100 g light mayonnaise (For the sauce)
• 80 g chipotle paste (For the sauce)
• 150 g pineapple chunks (For the sauce)
• 0.5 tsp salt (For the sauce)
• 1 tsp garlic powder (For the sauce)
• 1 tsp smoked paprika (For the sauce)
• 0.5 lime juice (Juice of ½ lime, for the sauce)
• 35 g evaporated milk (Use 30–40 g to achieve the desired consistency)
• 200 g red onion (Finely chopped; for the salsa)
• 200 g red bell pepper (Finely chopped; for the salsa)
• 200 g green bell pepper (Finely chopped; for the salsa)
• 300 g fresh pineapple (Diced; for the salsa)
• 1 cup fresh coriander/cilantro (Finely chopped)
• 30 g honey (For the salsa)
• 1 lime juice (Juice of 1 lime, for the salsa)
• 12 low-carb wraps (Mission brand; toast before serving)

Steps

1. 1

   Cut the raw chicken breasts and boneless chicken thighs into cubes.

2. 2

   Add the chicken seasonings, chipotle paste, lime juice, and olive oil. Mix thoroughly until the chicken is evenly coated and the color changes, then marinate.

3. 3

   Add the yogurt, light mayonnaise, chipotle paste, pineapple chunks, sauce seasonings, lime juice, and evaporated milk to a blender cup.

4. 4

   Blend until the sauce is completely smooth and creamy. Transfer it to a bottle or squeeze bottle and refrigerate.

5. 5

   Finely chop the red onion, red bell pepper, and green bell pepper, and dice the fresh pineapple.

6. 6

   Combine the chopped onion and peppers with the diced pineapple, cilantro, honey, and lime juice. Mix well, then refrigerate in a sealed container to keep the salsa fresh and crisp.

7. 7

   Heat the oven to 200°C / 400°F. Line a large sheet pan.

8. 8

   Spread the marinated chicken evenly over the lined sheet pan, avoiding overcrowding.

9. 9

   Bake the chicken for 20 minutes. Then grill or broil it for 5 minutes, until golden and crispy.

10. 10

    For each wrap, toast one low-carb tortilla, add reheated chicken, and top with the cold pineapple salsa and creamy chipotle sauce.

11. 11

    For meal prep, store the chicken airtight, keep the pineapple salsa chilled and sealed, refrigerate the sauce in a squeeze bottle, and keep the tortillas separate. Reheat the chicken and toast each tortilla fresh before serving.

Notes

The source gives the evaporated milk as 30–40 g, so adjust it for the desired sauce consistency. The chicken method states 20 minutes of baking followed by 5 minutes of grilling/broiling. Keep meal-prep components separate for maximum freshness. The listed macros are 413 calories, 36 g protein, 35 g carbohydrates, and 14 g fat per wrap according to the source.

Nutrition per serving

• main
• Mexican-inspired
• high-protein
• meal-prep
• sheet-pan
• baked
• chicken
• wraps