Chipotle chicken wrap with creamy chipotle sauce.

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

1. 1

   Prepare the chipotle marinade by blending chipotle peppers in adobo sauce, garlic in a blender until a paste forms.

2. 2

   In a bowl, add the chicken and mix well with 2 to 3 tablespoons of the prepared chipotle marinade.

3. 3

   Season with salt, pepper, smoked paprika powder, cumin powder, oregano squeeze lime juice.

4. 4

   Let it marinate for at least 1-2 hours.

5. 5

   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.

6. 6

   Mix well until creamy and smooth.

7. 7

   In a pan, heat oil over medium heat.

8. 8

   Once the oil is hot, add the chicken and cook for 8 to 10 minutes, flipping the sides in between, until cooked through.

9. 9

   Lay a tortilla wrap flat on a flat surface.

10. 10

    Spread 1 to 2 tablespoons of the chipotle sauce evenly over the tortilla.

11. 11

    Add lettuce, followed by the cooked chicken, tomatoes, onions, cheese ( if using) , and some more sauce.

12. 12

    Wrap the tortilla tightly and warm it on both sides for 2 to 3 minutes on a skillet or panini press until crispy.

13. 13

    Serve warm.

No responses yet — be the first.