Smoky Chipotle Chicken Wrap (Printable Version)

Bold smoky chicken wrap with chipotle marinade, fresh avocado, and tangy Greek yogurt sauce. Easy 35-minute meal for four.

# Ingredient List:

→ Chicken Marinade

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons chipotle in adobo sauce, finely chopped
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Greek Yogurt Sauce

09 - 1/2 cup plain Greek yogurt
10 - 1 tablespoon fresh lime juice
11 - 1 tablespoon fresh cilantro, chopped
12 - 1/2 teaspoon honey
13 - Salt and black pepper to taste

→ Assembly

14 - 4 large flour tortillas
15 - 1 large ripe avocado, sliced
16 - 2 cups shredded romaine or iceberg lettuce
17 - 1 small red onion, thinly sliced
18 - 1 medium tomato, diced

# Directions:

01 - In a mixing bowl, combine chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Add chicken breasts and toss to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor development.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Allow chicken to rest for 5 minutes before slicing thinly against the grain.
03 - In a small bowl, whisk together Greek yogurt, lime juice, fresh cilantro, honey, salt, and pepper until well combined and smooth.
04 - Heat tortillas in a dry skillet over medium heat or microwave for a few seconds until pliable and warm.
05 - Layer lettuce, sliced chicken, avocado slices, red onion, and tomato in the center of each warm tortilla. Drizzle generously with Greek yogurt sauce.
06 - Fold in the sides of each tortilla and roll tightly into a cylinder. Slice in half diagonally and serve immediately.

# Expert Tips:

01 -
  • It comes together faster than deciding on takeout, and tastes like you planned it all week.
  • The chipotle marinade does all the heavy lifting while you chop a few vegetables and stir together a sauce.
  • Every bite has that perfect contrast of smoky, creamy, crunchy, and bright.
02 -
  • Rest the chicken after cooking or the juices will run out when you slice it, leaving the meat dry and the cutting board a mess.
  • Warm the tortillas or they'll crack when you try to roll them, sending fillings everywhere.
  • Don't overfill the wraps, it makes them impossible to close and turns eating them into a fork and knife situation.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook uniformly and don't dry out on the edges.
  • Let the yogurt sauce sit for 10 minutes before serving, the flavors meld and the cilantro softens into the mix.
  • If you have leftover chipotle peppers, freeze them in a small container and break off pieces as needed for future marinades or sauces.
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