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Chipotle Chicken Wrap

Chipotle Chicken Wraps Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 2 to 3 chipotle peppers in adobo, plus 2 tbsp adobo sauce
  • 2 cloves garlic
  • Juice of 1 lime, about 2 tbsp
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp olive oil, plus more for the pan
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • ½ cup sour cream
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomato
  • ½ cup shredded cheese
  • Optional: sliced avocado, pickled red onion, fresh cilantro

Method
 

  1. Blend chipotle peppers, adobo sauce, garlic, lime juice, cumin, smoked paprika, olive oil, salt, and pepper until smooth.
  2. Coat chicken with the puree. Let sit 10 minutes, then sear in an oiled skillet over medium-high heat for 6 to 7 minutes per side until 165°F.
  3. Rest chicken 5 minutes, then slice against the grain.
  4. Warm tortillas in a dry skillet for about 20 seconds per side until pliable.
  5. Stir sour cream with leftover chipotle puree for crema. Spread on tortillas, layer fillings, fold, and serve.

Notes

Let the chicken marinate for at least 30 minutes if you have time, or overnight in the fridge for deeper flavor. The recipe card prep and cook times cover only active hands-on minutes without the optional long marinade.