🍝 Mains & dinners
Chipotle chicken wrap with creamy chipotle sauce
A crowd-pleasing chipotle chicken wrap with creamy chipotle sauce built on simple pantry staples, with exact grams and cups for every step.
Prep32 min
Cook25 min
Total57 min
Serves4
Ingredients
- For the chipotle marinade — 4 oz chipotle peppers in adobo sauce
- For the chipotle marinade — 5 cloves fresh garlic
- For the chipotle marinade — Salted taste
- For the chipotle marinade — 1/2 tsp black pepper
- For the chipotle marinade — 1 tsp smoked paprika powder
- For the chipotle marinade — 2 tsp oil
- For the chipotle marinade — 1 tbsp fresh lime juice
- For the chicken — 2 lb boneless chicken breast/thighs, cut into small pieces
- 2-3 tbsp chipotle marinade — 2-3 tbsp oil, for cooking
- 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 — 1-3 tbsp chipotle marinade ( adjust to taste )
- For the creamy chipotle sauce — 1 tsp lime juice
- 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
- For the creamy chipotle sauce — 1 cup lettuce, shredded
- For the creamy chipotle sauce — 1 cup mixed bell pepper, diced
- For the creamy chipotle sauce — 1 red onion, diced
Instructions
- Prepare the chipotle marinade by blending chipotle peppers in adobo sauce, salt, pepper ,smoked paprika powder ,lime juice,oil, and garlic in a blender until a paste forms.
- In a bowl, add the chicken and mix well with 2 to 3 tablespoons of the prepared chipotle marinade. Let it marinate for at least 1-2 hours.
- Make the chipotle sauce by mixing mayonnaise, sour cream, chipotle marinade, salt, pepper, smoked paprika powder, and lime juice in a bowl. Mix well until creamy and smooth.
- 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.
- Lay a tortilla wrap flat on a flat surface.
- Spread 1 to 2 tablespoons of the chipotle sauce evenly over the tortilla.
- Add lettuce, followed by the cooked chicken, bell peppers, onions, cheese, and some more sauce.
- Wrap the tortilla tightly and warm it on both sides for 2 to 3 minutes on a skillet or panini press until crispy.
Tip: Get the pan properly hot before adding anything — most sogginess starts with a lukewarm pan.
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