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)
• 2 tsp oil (For the marinade)
• 2 lb boneless chicken breast or thighs (Cut into small pieces)
• 2.5 tbsp chipotle marinade (Source specifies 2-3 tbsp; adjust to taste)
• salt (To taste, for the chicken)
• 0.5 tsp black pepper (For the chicken)
• 1 tsp smoked paprika (For the chicken)
• 1 tsp cumin powder (For the chicken)
• 2.5 tbsp oil (Source specifies 2-3 tbsp; for cooking the chicken)
• 1 tbsp lime juice (For the chicken)
• 0.5 tsp oregano (For the chicken)
• 3 tbsp mayonnaise (For the sauce)
• 3 tbsp sour cream or Greek yogurt (For the sauce)
• salt (To taste, for the sauce)
• 0.5 tsp black pepper (For the sauce)
• 1 tsp smoked paprika (For the sauce)
• 2.5 tbsp chipotle marinade (Source specifies 2-3 tbsp; adjust to taste)
• 1 tsp garlic powder (For the sauce)
• 1 tsp lime juice (For the sauce)
• 1 tsp honey (For the sauce)
• 6 large tortilla wraps (For assembly)
• 1 cup mixed cheese (Optional; for assembly)
• 1 cup lettuce (Shredded)
• 1 cup tomatoes (Seeded and diced)
• 1 red onion (Diced)

Steps

1. 1

   Blend the chipotle peppers in adobo sauce and fresh garlic in a blender until they form a paste. Set the chipotle marinade aside.

2. 2

   Place the chicken pieces in a bowl and add 2 to 3 tablespoons of the prepared chipotle marinade. Mix well to coat the chicken.

3. 3

   Season the chicken with salt, black pepper, smoked paprika, cumin, and oregano. Squeeze in the lime juice and mix again. Let the chicken marinate for at least 1 to 2 hours.

4. 4

   In a bowl, combine the mayonnaise, sour cream or Greek yogurt, chipotle marinade, salt, black pepper, smoked paprika, garlic powder, honey, and lime juice.

5. 5

   Mix the sauce until creamy and smooth. Set it aside for assembly.

6. 6

   Heat the cooking oil in a pan over medium heat.

7. 7

   Once the oil is hot, add the marinated chicken. Cook for 8 to 10 minutes, flipping the pieces midway, until the chicken is cooked through.

8. 8

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

9. 9

   Add the shredded lettuce, cooked chicken, diced tomatoes, diced red onion, and mixed cheese if using. Spoon on some additional chipotle sauce.

10. 10

    Wrap the tortilla tightly around the filling.

11. 11

    Warm the assembled wrap on both sides for 2 to 3 minutes on a skillet or panini press, until crispy. Serve warm.

Notes

The source gives ranges of 2-3 tablespoons for the marinade and cooking oil and 1-2 hours for marinating. Adjust the marinade and salt to taste. Cheese is optional. The source does not specify a chicken internal temperature; cook until cooked through.

Nutrition per serving

• main
• wrap
• Mexican-inspired
• spicy
• high-protein
• stovetop
• panini-press
• meal-prep