Chipotle chicken wrap with creamy chipotle sauce

Ingredients

• For the chipotle marinade — 4 oz chipotle peppers in adobo sauce
• For the chipotle marinade — 5 cloves fresh garlic
• For the chipotle marinade — 2 tsp oil
• For the chicken — 2 lb boneless chicken breast/thighs, cut into small pieces
• For the chicken — 2-3 tbsp chipotle marinade* recipe above ( adjust to taste )
• For the chicken — Salt to taste
• For the chicken — 1/2 tsp black pepper
• For the chicken — 1 tsp smoked paprika powder
• For the chicken — 1 tsp cumin powder
• For the chicken — 2-3 tbsp oil, for cooking
• For the chicken — 1 tbsp lime juice
• For the chicken — 1/2 tsp oregano
• For the creamy chipotle sauce — 3 tbsp mayonnaise
• For the creamy chipotle sauce — 3 tbsp sour cream or Greek yogurt
• For the creamy chipotle sauce — Salt to taste
• For the creamy chipotle sauce — 1/2 tsp black pepper
• For the creamy chipotle sauce — 1 tsp smoked paprika powder
• For the creamy chipotle sauce — 2-3 tbsp chipotle marinade ( adjust to taste )
• For the creamy chipotle sauce — 1 tsp garlic powder
• For the creamy chipotle sauce — 1 tsp lime juice
• For the creamy chipotle sauce — 1 tsp honey
• For the creamy chipotle sauce — To assemble
• For the creamy chipotle sauce — 6 large tortilla wraps
• For the creamy chipotle sauce — 1 cup mixed cheese, optional
• For the creamy chipotle sauce — 1 cup lettuce, shredded
• For the creamy chipotle sauce — 1 cup tomatoes, seeded & diced

Instructions

1. Prepare the chipotle marinade by blending chipotle peppers in adobo sauce, garlic in a blender until a paste forms.
2. In a bowl, add the chicken and mix well with 2 to 3 tablespoons of the prepared chipotle marinade. Season with salt, pepper, smoked paprika powder, cumin powder, oregano squeeze lime juice. Let it marinate for at least 1-2 hours.
3. Make the chipotle sauce by mixing mayonnaise, sour cream, chipotle marinade, salt, pepper,smoked paprika powder, garlic powder,honey and lime juice in a bowl. Mix well until creamy and smooth.
4. In a pan, heat oil over medium heat. Once the oil is hot, add the chicken and cook for 8 to 10 minutes, flipping the sides in between, until cooked through.
5. Lay a tortilla wrap flat on a flat surface.
6. Spread 1 to 2 tablespoons of the chipotle sauce evenly over the tortilla.
7. Add lettuce, followed by the cooked chicken, tomatoes, onions, cheese ( if using) , and some more sauce.
8. Wrap the tortilla tightly and warm it on both sides for 2 to 3 minutes on a skillet or panini press until crispy.