Smoky Chipotle Chicken Wrap (Print Version)

Vibrant wrap with smoky chipotle chicken, creamy avocado, crisp lettuce, and tangy Greek yogurt sauce in a soft tortilla.

# What You'll Need:

→ 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 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

# How to Make It:

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

# Expert Advice:

01 -
  • It tastes like something you'd pay too much for at a food truck, but you made it in your own kitchen in under 40 minutes.
  • The chipotle marinade does all the heavy lifting, so even if you're tired, the flavor shows up strong.
  • Every bite has crunch, creaminess, heat, and tang all at once.
  • It's filling enough to fuel you through an afternoon without feeling heavy.
02 -
  • Don't skip resting the chicken after cooking, it keeps the juices from running out all over your cutting board and makes slicing way easier.
  • If your tortillas crack when you roll them, they're too cold, warm them up for a few extra seconds and they'll fold like a dream.
  • Marinating for the full 2 hours makes a noticeable difference in flavor depth, but even 15 minutes will give you something delicious.
03 -
  • Slice the chicken while it's still slightly warm, it's easier to cut cleanly and the slices stay juicy.
  • Use the back of a spoon to spread the yogurt sauce in a thin line down the center of the tortilla before adding the other ingredients, it distributes more evenly that way.
  • If you like things spicier, mash a bit of the adobo sauce from the chipotle can into the yogurt sauce for an extra layer of heat.
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