Smoky Chipotle Chicken Wrap (Print Version)

Smoky chipotle-marinated chicken with avocado, lettuce, and Greek yogurt sauce wrapped in soft tortillas. Easy and delicious.

# What You 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 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper

→ Greek Yogurt Sauce

09 - 0.5 cup plain Greek yogurt
10 - 1 tablespoon fresh lime juice
11 - 1 tablespoon fresh cilantro, chopped
12 - 0.5 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 - Combine chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor development.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice thinly.
03 - Whisk together Greek yogurt, lime juice, cilantro, honey, salt, and pepper in a small bowl until smooth and well combined.
04 - Heat tortillas in a dry skillet or microwave for a few seconds to achieve pliability and prevent cracking during assembly.
05 - Layer lettuce, sliced chicken, avocado, red onion, and tomato in the center of each tortilla. Drizzle with Greek yogurt sauce.
06 - Fold in sides and roll tightly. Slice in half and serve immediately.

# Expert Advice:

01 -
  • The chipotle marinade seeps into every fiber of the chicken, giving it a smoky depth that tastes like it came off a grill even if you used a pan.
  • Its fast enough for a weeknight but impressive enough that guests always ask for the recipe.
  • The Greek yogurt sauce cools down the heat just enough while adding a creamy tang that makes each wrap feel complete.
02 -
  • Dont skip resting the chicken after cooking. I sliced into one too early once and watched all the juices run out onto the board instead of staying inside where they belong.
  • Warm your tortillas or theyll crack when you try to fold them, and youll end up with a messy plate instead of a neat wrap.
  • If your chipotle peppers vary in heat, start with less and taste the marinade before adding more. Some cans are mild, others will light you up.
03 -
  • If youre meal prepping, marinate the chicken the night before and store it in the fridge. The extra time makes the flavor even deeper.
  • Use a grill pan with ridges if you have one. Those charred lines arent just for looks, they add a slightly smoky, caramelized edge that makes the chicken taste like it came off an outdoor grill.
  • Keep a damp towel over your tortillas while you assemble each wrap. It keeps them soft and warm, so the last one you make is just as good as the first.
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