Chipotle Chicken Wrap with Creamy Chipotle Sauce

Ingredients

• 4 oz chipotle peppers in adobo sauce (For the marinade)
• 5 cloves fresh garlic (For the marinade)
• salt (Salt to taste; for the marinade)
• 0.5 tsp black pepper (For the marinade)
• 1 tsp smoked paprika (For the marinade)
• 2 tsp oil (For the marinade)
• 1 tbsp fresh lime juice (For the marinade)
• 2 lb boneless chicken breast or thighs (Cut into small pieces)
• 2 tbsp chipotle marinade (For marinating the chicken)
• 2 tbsp oil (For cooking the chicken)
• 3 tbsp mayonnaise (For the creamy chipotle sauce)
• 3 tbsp sour cream or Greek yogurt (For the creamy chipotle sauce)
• salt (Salt to taste; for the sauce)
• 0.5 tsp black pepper (For the sauce)
• 1 tsp smoked paprika (For the sauce)
• 1 tbsp chipotle marinade (For the sauce; adjust to taste)
• 1 tsp lime juice (For the sauce)
• 6 large tortilla wraps (For assembly)
• 1 cup mixed cheese (For assembly)
• 1 cup lettuce (Shredded; for assembly)
• 1 cup mixed bell pepper (Diced; for assembly)
• 1 red onion (Diced; for assembly)

Steps

1. 1

   Prepare the chipotle marinade by placing the chipotle peppers in adobo sauce, garlic, salt, black pepper, smoked paprika, lime juice, and oil in a blender. Blend until a paste forms.

2. 2

   Place the chicken pieces in a bowl and mix thoroughly with 2–3 tablespoons of the prepared chipotle marinade.

3. 3

   Let the chicken marinate for at least 1–2 hours.

4. 4

   Make the creamy chipotle sauce by mixing the mayonnaise, sour cream or Greek yogurt, 1–3 tablespoons of chipotle marinade, salt, black pepper, smoked paprika, and lime juice in a bowl until creamy and smooth.

5. 5

   Heat 2–3 tablespoons of oil in a pan over medium heat.

6. 6

   Once the oil is hot, add the marinated chicken to the pan.

7. 7

   Cook the chicken for 8–10 minutes, flipping the pieces in between, until cooked through.

8. 8

   Lay one tortilla wrap flat on a work surface. Spread 1–2 tablespoons of the creamy chipotle sauce evenly over the tortilla.

9. 9

   Add the shredded lettuce, cooked chicken, diced bell peppers, diced red onion, mixed cheese, and some additional chipotle sauce to the tortilla.

10. 10

    Wrap the tortilla tightly around the filling.

11. 11

    Warm the wrapped tortilla on both sides for 2–3 minutes on a skillet or panini press, until crispy.

12. 12

    Serve the wraps warm.

Notes

The source says to use either boneless chicken breast or thighs and either sour cream or Greek yogurt. The amount of salt is to taste. The source does not specify a chicken internal temperature; cook until the chicken is cooked through.

Nutrition per serving

• main
• Mexican-inspired
• wrap
• chicken
• spicy
• skillet
• panini press
• high-protein