Smoky Chipotle Chicken Wrap (Print Version)

Vibrant wrap with smoky chipotle chicken, creamy avocado, crisp lettuce, and tangy Greek yogurt sauce—bold flavors in every bite.

# What You'll Need:

→ Chicken

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 lime juice
11 - 1 tablespoon chopped fresh cilantro
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 Steps:

01 - Combine chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper in a mixing bowl. Add chicken breasts and toss until fully coated. Marinate for at least 15 minutes or refrigerate up to 2 hours for enhanced flavor development.
02 - Heat a grill pan or skillet to medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Transfer to a plate and rest for 5 minutes before slicing 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 until pliable and warm.
05 - Layer lettuce, sliced chicken, avocado, red onion, and tomato in the center of each warm tortilla. Drizzle generously with Greek yogurt sauce.
06 - Fold in the sides of the tortilla and roll up tightly. Slice each wrap in half diagonally and serve immediately.

# Expert Advice:

01 -
  • The chipotle marinade is bold enough to taste like you spent hours on it, but it only takes minutes to mix.
  • Everything comes together in one pan, so cleanup is almost as quick as the cooking.
  • The creamy avocado and tangy yogurt sauce balance the heat perfectly, making every bite satisfying without overwhelming your palate.
02 -
  • Don't skip resting the chicken after cooking, because slicing it too soon will let all the juices run out and leave you with dry meat.
  • Warm your tortillas or they will crack when you try to roll them, which I learned the hard way on my first attempt.
  • If your chipotle in adobo is too spicy, scrape out some of the seeds or use less of the sauce and add a touch more smoked paprika instead.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees F in the thickest part, so you never have to guess if it's done.
  • If you're making these for a crowd, set up a wrap bar with all the toppings laid out and let everyone build their own.
  • A squeeze of fresh lime juice over the assembled wrap right before serving brightens everything up and makes the flavors pop.
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