Amazing Chipotle Chicken Wrap Recipe

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 This spicy and delicious chipotle chicken wrap is an easy and fun dinner (or lunch) that the whole family will enjoy. The flavor combination of marinated chicken, turkey and chipotle sauce as the main ingredients makes for an extremely tasty wrap. The spiciness level of the chipotle sauce can be easily adjusted depending on how much spiciness you want. We love that it’s so easy to prepare while providing another delicious option for a healthy meal.

How to make this Recipe:

Step 1: The Marinade

  • In a medium Pyrex or ziplock bag, combine all marinade ingredients except chicken; add olive oil, kosher salt, black bell pepper, cumin, coriander, brown sugar, garlic, chipotle peppers in adobo sauce, lime zest and lime juice. Mix to combine the spices.
  • Add the chicken strips and stir to distribute the marinade. Let the chicken marinate in the refrigerator for at least 30 minutes or up to 24 hours. Bring to room temperature before cooking.
  • Translated with www.DeepL.com/Translator (free version)

Step 2: Chipotle Sauce

  • While the chicken is marinating, prepare the chipotle sauce.
  • In a medium bowl, mix all the ingredients for the chipotle sauce: low-fat mayo, light sour cream, lime juice, chipotle in adobo sauce, garlic, salt and honey.
  • Whisk until everything is well mixed and set aside.

Step 3: Prep the Veggies

  • Cut the red onion into thin slices.
  • Chop the coriander.
  • Chop the lettuce and set aside.

Step 4: Cook Turkey Bacon and Chicken

  • Heat a cast iron skillet over medium heat and add a dash of olive oil to lightly coat the pan. Add the turkey bacon to the pan without overlapping the pieces. Fry for 2-3 minutes on each side until browned and crispy. Remove from pan and place on paper towels to drain.
  • Turn heat to high in the same cast iron skillet. Once the skillet is red-hot, add the chicken (no need to coat the skillet with oil). Fry the chicken strips for 3 minutes, flip and fry for another 3-4 minutes. Remove from the pan and set aside.

Step 5: Assemble

  • Warm each tortilla individually in skillet for one minute to make it more pliable.
  • Top with 2-3 tablespoons chipotle sauce, 2 tablespoons cheese, lettuce, red onion, chicken, cilantro and bacon. Arrange the filling in a line down the center of the wrap, leaving a few inches on each side. Be careful not to overfill or the wrap will be difficult to fold.

Step 6: Fold It

  • Fold in the sides and hold them firmly.
  • Fold the bottom flap over with your thumb so that it covers the side flaps and the contents of the wrap. Continue rolling, pulling tightly until the wrap is completely rolled up.
  • Before closing the wrap completely, place 1 tablespoon of cheese on the outer flap to seal the wrap as it crisps in the pan.

Step 7: Crisp It

  • When all 4 wraps are rolled, heat a cast iron skillet or large pan over medium high heat and add a swirl of olive oil to lightly coat the bottom.
  • Add wraps, 2 at a time fold side down and brown for 1 minute. Flip and continue browning until tortillas are browned and crisp.

INGREDIENTS

  • Chicken Marinade:
  • 1 lb boneless skinless chicken breast, cut into strips
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 tablespoon coriander
  • 1 teaspoon brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoons chipotle in adobo sauce, puréed
  • 1/2 teaspoon lime zest
  • 2 tablespoons fresh lime juice (from 1 lime)

Smokey Chipotle Sauce:

  • 1/3 cup low-fat mayonnaise
  • 1/2 cup light sour cream
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1/4 cup (or to taste) chipotle and adobo sauce, puréed
  • 2 garlic cloves, minced

pinch of salt

  • 2 teaspoons honey
  • For the Wrap:
  • 1 small red onion, cut into thin slices
  • 2 tablespoons cilantro, chopped
  • 2 cups shredded lettuce
  • 4 slices of turkey bacon, at room temperature
  • 4 large (burrito size) flour tortillas
  • 3/4 cup sharp cheddar or Mexican cheese blend

INSTRUCTIONS

Chicken Marinade:

  • In a medium Pyrex or ziplock bag, combine all marinade ingredients except chicken; add olive oil, kosher salt, black pepper, cumin, coriander, brown sugar, garlic, chipotle in adobo sauce, lime zest and lime juice. Mix to combine the spices.
  • Add the chicken strips and stir to distribute the marinade. Let the chicken marinate in the refrigerator for at least 30 minutes or up to 24 hours. Bring to room temperature before cooking.
  • Smokey Chipotle Sauce:
  • In a medium bowl, mix all the ingredients for the chipotle sauce: low-fat mayo, light sour cream, lime juice, chipotle in adobo sauce, garlic, salt and honey. Whisk until everything is well mixed and set aside.

For the wrap:

  1. Thinly slice the red onion, chop the cilantro, shred the lettuce and set aside.
  2. Heat a cast iron skillet over medium heat and pour in a dash of olive oil to lightly coat the pan. Add the turkey bacon to the pan without overlapping the pieces. Fry for 2-3 minutes on each side until browned and crispy. Remove from pan and place on paper towels to drain.
  3. Turn heat to high in the same cast iron skillet. Once the skillet is red-hot, add the chicken (no need to coat the skillet with oil). Fry the chicken strips for 3 minutes, flip and fry for another 3-4 minutes. Remove from pan and set aside.

Assemble:

  1. Warm each tortilla individually in the pan for a few minutes to make them more pliable.
  2. Remove from pan and top with 2-3 tablespoons chipotle sauce, 2 tablespoons cheese, lettuce, red onion, chicken, cilantro and bacon. Arrange the filling in a line down the center of the wrap, leaving a few inches on each side.
  3. Fold in the sides and hold them in place. Using your thumb, fold over the bottom flap so that the side flaps and contents of the wrap are covered. Continue rolling, pulling tightly until the wrap is completely rolled. Before closing the wrap completely, place 1 tablespoon of cheese on the outer flap to seal the wrap as it crisps in the pan.
  4. When all 4 wraps are rolled, heat a large skillet over medium heat and pour in a sweep of olive oil to lightly coat the bottom. Place 2 wraps in each, folded side down, and fry for 1 minute. Turn over and continue frying until tortillas are browned and crispy.

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