Pin it The first bite of this wrap happened on a Tuesday when I'd thrown together leftovers and a jar of chipotle peppers I'd been avoiding for months. The smoky heat hit differently than I expected, sharp but rounded out by cool avocado and that tangy yogurt drizzle. My kitchen smelled like a taqueria for hours. I made it again the next day on purpose, this time for lunch with a friend who declared it better than anything she'd ordered out that week. It stuck.
I started making these wraps on repeat during a stretch when I needed quick dinners that didn't feel like giving up. One evening, my neighbor knocked just as I was folding the last tortilla, and I handed it over without thinking. She texted me an hour later asking for the recipe. That's when I realized this wasn't just easy dinner, it was the kind of food that makes people lean in and ask questions.
Ingredients
- Boneless, skinless chicken breasts: They soak up the chipotle marinade beautifully and slice cleanly once rested, though thighs work too if you prefer more moisture.
- Chipotle in adobo sauce: This is the soul of the dish, bringing smokiness and a slow building heat that doesn't overpower.
- Olive oil: Helps the marinade cling to the chicken and adds richness without heaviness.
- Smoked paprika: Doubles down on that campfire flavor and gives the chicken a warm, rusty color.
- Garlic powder: A quiet backbone that makes everything taste more like itself.
- Ground cumin: Earthy and slightly sweet, it bridges the smoky and tangy elements.
- Plain Greek yogurt: Thick and tangy, it becomes a cooling sauce that tempers the chipotle without dulling it.
- Lime juice: Brightens the yogurt sauce and cuts through richness with just a tablespoon.
- Fresh cilantro: Adds a green, herbaceous note that feels essential, though parsley works if you're not a fan.
- Honey: A small drizzle balances the lime and yogurt, rounding out sharp edges.
- Flour tortillas: Soft and pliable, they hold everything together without tearing or stealing the spotlight.
- Avocado: Creamy and mild, it cools each bite and adds a silky texture that contrasts with crisp lettuce.
- Romaine or iceberg lettuce: Provides crunch and freshness, a textural anchor that keeps the wrap from feeling too rich.
- Red onion: Thinly sliced, it brings a sharp bite that wakes up the other flavors.
- Tomato: Optional but worth it for juicy pops of acidity and color.
Instructions
- Marinate the Chicken:
- Combine chipotle, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper in a bowl, then toss the chicken breasts until every surface is coated in that brick red marinade. Let it sit for at least 15 minutes, though an hour or two in the fridge will deepen the smoky flavor.
- Cook the Chicken:
- Heat a grill pan or skillet over medium high heat until it's nearly smoking, then lay the chicken down and resist the urge to move it. Cook for 6 to 7 minutes per side until the juices run clear, then rest it for 5 minutes before slicing thinly against the grain.
- Make the Yogurt Sauce:
- Whisk together Greek yogurt, lime juice, cilantro, honey, salt, and pepper in a small bowl until smooth and pourable. Taste it and adjust the lime or honey to your liking.
- Warm the Tortillas:
- Heat each tortilla in a dry skillet for a few seconds per side or wrap them in a damp towel and microwave for 20 seconds. This makes them soft and easy to fold without cracking.
- Assemble the Wraps:
- Lay a tortilla flat and pile lettuce, sliced chicken, avocado, red onion, and tomato down the center, then drizzle generously with yogurt sauce. Fold in the sides and roll tightly from the bottom up, tucking as you go.
- Serve:
- Slice each wrap in half on the bias and serve immediately while the chicken is still warm and the lettuce is crisp. They don't hold well once assembled, so eat them fresh.
Pin it One Saturday afternoon, I made a double batch of these for a small gathering and watched people eat them standing up in the kitchen, sauce dripping onto their wrists. No one sat down until the wraps were gone. That's when I knew this recipe had crossed over from weeknight solution to something worth sharing on purpose.
Spice Level Adjustments
If you're nervous about heat, start with one tablespoon of chipotle and taste the marinade before committing. You can always add more adobo sauce to the yogurt mixture for a creeping warmth that doesn't hit all at once. I've made this for spice averse friends by using half the chipotle and doubling the smoked paprika, and it still tastes bold and interesting. On the other hand, if you want more fire, add a pinch of cayenne or a few dashes of hot sauce directly into the marinade.
Make Ahead and Storage
You can marinate the chicken up to two hours in advance, and the yogurt sauce keeps in the fridge for three days in a sealed container. I've cooked the chicken the night before and sliced it cold for lunch wraps the next day, which works surprisingly well. Just don't assemble the wraps until you're ready to eat, because the lettuce wilts and the tortilla gets soggy if it sits too long. Store components separately and build each wrap fresh.
Pairing and Serving Suggestions
These wraps are filling enough to stand alone, but they pair beautifully with tortilla chips and a quick pico de gallo or a simple side of black beans. I've served them with a crisp lager on warm evenings and a chilled Sauvignon Blanc when I wanted something a little brighter. They're also great for picnics if you wrap them tightly in foil and keep the sauce on the side for dipping.
- Add pickled jalapeños for extra tang and heat.
- Swap the red onion for pickled red onion if you want a sweeter, mellower bite.
- Use whole wheat or gluten free tortillas depending on your needs without losing any flavor.
Pin it This wrap has become my answer to the question of what to make when I want something satisfying but don't want to think too hard. It's bold enough to feel special and simple enough to make on a weeknight without breaking a sweat.
Recipe FAQs
- → How long can the chicken marinate?
The chicken benefits from at least 15 minutes of marinating time. For deeper, more developed flavors, refrigerate for up to 2 hours before cooking.
- → Can I make this ahead of time?
Prepare the marinated chicken and Greek yogurt sauce up to 24 hours in advance. Assemble the wraps just before serving to prevent the tortillas from becoming soggy.
- → What's a good substitute for Greek yogurt sauce?
Sour cream works as an excellent alternative for the Greek yogurt sauce. You can also use Mexican crema or a lime-cilantro aioli for different flavor profiles.
- → How do I make this spicier?
Increase the chipotle peppers in the marinade, add a pinch of cayenne pepper, or include fresh jalapeños in the wrap assembly for additional heat and complexity.
- → Is this suitable for meal prep?
Yes, you can prepare components separately and store them in containers for up to 3 days. Assemble wraps fresh when ready to eat for the best texture and taste.