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 (Source gives a range of 2.5–3 tsp)
• 4 tsp Garlic powder
• 4 tsp Smoked paprika
• 2.5 tsp Cumin
• 4 tsp Onion powder
• 140 g Chipotle paste (For the chicken)
• 1.5 Lime juice (Juice of 1½ limes)
• 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 (Juice of ½ lime, for the sauce)
• 30 g Evaporated milk (Source gives a range of 30–40 g; add 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, for the salsa)
• 1 cup Fresh coriander (cilantro) (Finely chopped)
• 30 g Honey
• 1 Lime juice (Juice of 1 lime, for the salsa)
• 12 Low-carb wraps (Mission brand)

Steps

1. 1

   Cut the raw chicken breasts and thighs into cubes. Add the salt, garlic powder, smoked paprika, cumin, onion powder, chipotle paste, lime juice, and olive oil. Mix thoroughly to coat the chicken, then leave it to marinate; the source does not specify a marinating duration.

2. 2

   For the sauce, put the yogurt, light mayonnaise, chipotle paste, pineapple chunks, salt, garlic powder, smoked paprika, lime juice, and evaporated milk into a blender. Blend until completely smooth and creamy. Transfer to a bottle and refrigerate.

3. 3

   For the salsa, combine the red onion, red and green bell peppers, diced pineapple, chopped coriander, honey, and lime juice in a bowl. Mix well, then cover and refrigerate to keep it fresh and crisp.

4. 4

   Heat the oven to 200°C (400°F). Line a large sheet pan. Spread the marinated chicken evenly over the pan without crowding it.

5. 5

   Bake the chicken for 20 minutes, then grill/broil for 5 minutes until golden and crispy.

6. 6

   For meal prep, store the chicken in an airtight container, keep the salsa chilled and sealed, refrigerate the sauce in a squeeze bottle, and store the wraps separately. Reheat the chicken as needed.

7. 7

   To serve, toast a low-carb wrap, add reheated chicken, cold pineapple salsa, and creamy chipotle sauce. Assemble the remaining wraps the same way.

Notes

Makes 12 wraps. The post reports 413 calories, 36 g protein, 35 g carbohydrates, and 14 g fat per wrap. Marinating duration is not provided. Store the components separately for freshness; toast wraps fresh and serve with cold salsa and sauce.

Nutrition per serving

• main
• meal prep
• high protein
• chicken
• wrap
• low carb
• sheet pan
• baked