Smoky Chipotle Chicken Wraps

Ingredients

• 800 g Boneless chicken thighs (Raw, cut into cubes)
• 800 g Chicken breast (Raw, cut into cubes)
• 2.5 tsp Salt (Up to 3 tsp)
• 4 tsp Garlic powder
• 4 tsp Smoked paprika
• 2.5 tsp Ground cumin
• 4 tsp Onion powder
• 140 g Chipotle paste (For the chicken)
• 1.5 Limes (Juiced)
• 40 g Olive oil
• 300 g Fat-free yogurt (Fage brand)
• 100 g Light mayonnaise
• 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 (For the sauce; juice of 1/2 lime)
• 30 g Evaporated milk (Use up to 40 g for desired consistency)
• 200 g Red onion (Finely chopped)
• 200 g Red bell pepper (Finely chopped)
• 200 g Green bell pepper (Finely chopped)
• 300 g Fresh pineapple (Diced)
• 1 cup Fresh cilantro (Finely chopped; also called fresh coriander)
• 30 g Honey
• 1 Lime juice (Juice of 1 lime, for the salsa)
• 12 Low-carb wraps (Mission brand)

Steps

1. 1

   Cube the raw chicken breasts and boneless chicken thighs and place them in a large bowl.

2. 2

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

3. 3

   Add the yogurt, light mayonnaise, chipotle paste, pineapple chunks, garlic powder, smoked paprika, salt, lime juice, and evaporated milk to a blender.

4. 4

   Blend the sauce until smooth. Transfer it to a bottle or container and refrigerate.

5. 5

   Combine the chopped red onion, red bell pepper, green bell pepper, diced pineapple, chopped cilantro, honey, and lime juice in a bowl.

6. 6

   Mix the salsa well, then refrigerate it.

7. 7

   Spread the marinated chicken evenly on a large lined sheet pan, taking care not to overcrowd the pan.

8. 8

   Bake the chicken at 200°C / 400°F for 20 minutes.

9. 9

   Switch to the grill/broiler and cook the chicken for 5 minutes, until golden and crispy.

10. 10

    Toast the low-carb wraps. Fill them with the cooked chicken, pineapple salsa, and creamy chipotle sauce, then serve.

Notes

The source does not specify a marinating duration. The stated yield is 12 wraps, with listed macros of approximately 413 calories, 36 g protein, 35 g carbohydrates, and 14 g fat per wrap. Refrigerate the sauce and salsa before serving as directed.

Nutrition per serving

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