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Chipotle Chicken Wrap served with pico de gallo, avocado and sour cream on the side
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4.67 from 9 votes

Chipotle Chicken Wraps

These delicious wraps come together quickly and easily. Made with simple ingredients, they are loaded with all of your favorite Mexican flavors. The perfect handheld meal that is ready in just 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American, Latin
Servings: 4 servings
Calories: 672kcal
Author: Vanessa

Ingredients

For the Chicken

  • 2 lbs chicken breast, boneless, skinless
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cumin
  • 1 garlic clove, minced
  • 2 tablespoons lime juice, freshly squeezed
  • Salt and pepper to taste
  • 2 tablespoons oil

For the Chipotle Mayo Sauce

  • ½ cup mayonnaise
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon paprika
  • 1 teaspoon lime juice, freshly squeezed
  • Salt to taste

For the Wraps

  • 4 CHI-CHI'S® FOLDABLES flour tortillas
  • 2 cups iceberg lettuce, chopped
  • 1 plum tomato, cubed
  • ¼ cup onions, chopped
  • 1 tablespoon cilantro, roughly chopped
  • ½ cup Mexican blend cheese, shredded
  • Avocado, optional
  • sour cream, optional

Instructions

Cooking the Chicken

  • Cut chicken breast into ½ inch slices. Season the chicken with chipotle chili pepper, oregano, cumin, garlic, lime juice and salt and pepper to taste.
  • Heat 2 tablespoons oil in a large skillet until it shimmers. Add chicken to the pan and cook, turning occasionally, about 4-5 minutes on each side. Depending on the size of your skillet, you can cook the chicken in batches.

Making the Sauce

  • Place mayonnaise, chipotle chili powder, paprika, lime juice and salt in a small bowl. Be conservative with the chipotle (you can always add more). Whisk until smooth with a spoon or a fork.
  • Taste, adjust heat and spices, adding more spices if you like. Reserve.

Preparing the Wraps

  • Lay tortillas on a clean flat surface. Place about 1/2 cup lettuce, 4-5 slices of chicken, 1 tablespoon pico de gallo salsa, 2 tablespoons of cheese, and 1 tablespoon of chipotle mayo on each tortilla. Add avocado and/or sour cream if desired. Fold the sides of the tortilla tightly to form a square pocket or burrito.
  • Heat a non-stick pan or grill to medium heat. Coat with a light layer of oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.

Notes

  • Use skinless and boneless chicken breast for this recipe, and if you can, free run/organic. The chicken is cooked through when it reaches an internal temperature of 165F.
  • Take care not to overfill the wraps or you won't be able to roll them tightly.
  • Reserve the leftover Chipotle Mayo sauce in an airtight container in the fridge for up to 3 weeks.
  • If you want these wraps a bit spicier, you could always add in some diced jalapeños!

Nutrition

Calories: 672kcal | Carbohydrates: 20g | Protein: 55g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 170mg | Sodium: 781mg | Potassium: 1019mg | Fiber: 2g | Sugar: 4g | Vitamin A: 908IU | Vitamin C: 9mg | Calcium: 146mg | Iron: 3mg