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 (To taste; for the marinade)
• 0.5 tsp Black pepper (For the marinade)
• 1 tsp Smoked paprika powder (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 (Use 2–3 tbsp to marinate the chicken)
• 2 tbsp Oil (Use 2–3 tbsp for cooking the chicken)
• 3 tbsp Mayonnaise (For the creamy chipotle sauce)
• 3 tbsp Sour cream or Greek yogurt (For the creamy chipotle sauce; use either sour cream or Greek yogurt)
• Salt (To taste; for the sauce)
• 0.5 tsp Black pepper (For the sauce)
• 1 tsp Smoked paprika powder (For the sauce)
• 1 tbsp Chipotle marinade (Use 1–3 tbsp in the sauce, adjusting 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)
• 1 cup Mixed bell pepper (Diced)
• 1 Red onion (Diced)

Steps

1. 1

   Prepare the chipotle marinade by blending the chipotle peppers in adobo sauce, garlic, salt, black pepper, smoked paprika powder, lime juice, and oil in a blender 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. Let the chicken marinate for at least 1–2 hours.

3. 3

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

4. 4

   Heat the cooking oil in a pan over medium heat.

5. 5

   When the oil is hot, add the marinated chicken and cook for 8–10 minutes, flipping the pieces in between, until cooked through.

6. 6

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

7. 7

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

8. 8

   Wrap the tortilla tightly. Warm it on both sides for 2–3 minutes on a skillet or panini press, until crispy. Serve warm.

Notes

The source does not specify the exact amount of salt, the exact marinade quantity within the stated ranges, or a chicken internal temperature. Use chicken breast or thighs as preferred. The marinade is prepared first and then used in both the chicken and sauce.

Nutrition per serving

• main
• wrap
• Mexican-inspired
• spicy
• chicken
• skillet
• quick meal