Pin It The smell hit me before I even opened the container. My coworker had brought chipotle chicken wraps for lunch, and the smoky, spicy aroma filled the break room. I asked for the recipe, scribbled it on a napkin, and made it that same night. It's been in my rotation ever since, mostly because it tastes like something from a good food truck but takes less time than ordering takeout.
I made these for a casual Friday dinner with friends who claimed they didn't like spicy food. They devoured them anyway, then asked if I could tone down the heat next time. I didn't. They still ate every bite and admitted the chipotle wasn't as scary as they thought.
Ingredients
- Boneless, skinless chicken breasts: The lean base that soaks up all that smoky marinade. Pound them to even thickness if they're uneven so they cook at the same rate.
- Chipotle in adobo sauce: This is where the magic lives. The smokiness is intense, so start with less if you're heat-sensitive, but don't skip it entirely.
- Olive oil: Helps the marinade cling to the chicken and keeps everything from sticking to the pan.
- Smoked paprika: Adds another layer of smokiness without more heat. Regular paprika works in a pinch, but you'll lose some depth.
- Garlic powder, cumin, salt, black pepper: The supporting cast that rounds out the spice blend and makes the chicken taste complete.
- Plain Greek yogurt: Creamy, tangy, and way lighter than mayo or sour cream. It cools down the heat while adding protein.
- Lime juice: Brightens everything up and cuts through the richness. Fresh is always better than bottled.
- Fresh cilantro: Love it or hate it, it brings freshness to the sauce. Leave it out if you're in the cilantro-tastes-like-soap camp.
- Honey: Just a touch to balance the tanginess of the yogurt and lime.
- Flour tortillas: Soft, pliable, and sturdy enough to hold all the fillings without tearing.
- Ripe avocado: Creamy contrast to the spice. Make sure it's ripe but not mushy, or it'll turn to mush when you roll the wrap.
- Romaine or iceberg lettuce: Adds crunch and freshness. Romaine holds up better if you're making these ahead.
- Red onion: A little sharpness that cuts through the richness. Soak the slices in cold water for a few minutes if raw onion is too intense for you.
- Tomato: Optional but adds juiciness and color. Seed it first so the wraps don't get soggy.
Instructions
- Marinate the chicken:
- Mix chipotle, olive oil, and all the spices in a bowl, then coat the chicken thoroughly. Let it sit for at least 15 minutes, though longer is better if you have the time.
- Cook the chicken:
- Heat your pan over medium-high and cook the chicken about 6 to 7 minutes per side until it's cooked through and has a nice charred edge. Let it rest before slicing so the juices stay inside.
- Make the yogurt sauce:
- Whisk together yogurt, lime juice, cilantro, honey, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
- Warm the tortillas:
- A quick pass in a dry skillet or a few seconds in the microwave makes them soft and easier to roll without cracking.
- Assemble the wraps:
- Layer lettuce, sliced chicken, avocado, onion, and tomato down the center of each tortilla, then drizzle with the yogurt sauce. Fold in the sides and roll tightly from the bottom up.
- Slice and serve:
- Cut each wrap in half on a diagonal for easier handling and a better presentation. Serve right away while everything is fresh and the tortilla is still warm.
Pin It These wraps became my go-to when I needed something quick but didn't want to sacrifice flavor. I've made them on rushed weeknights, packed them for road trips, and even served them at a casual backyard hangout. Every time, they disappear fast, and someone always asks for the recipe.
Customizing Your Wraps
You can easily adjust the heat level by using more or less chipotle. If you want it milder, start with one tablespoon and add more after tasting the cooked chicken. For extra kick, throw in a pinch of cayenne or some sliced jalapeños. Swapping the Greek yogurt for sour cream makes the sauce richer, while using a dairy-free yogurt keeps it lighter and accommodates dietary needs.
Serving and Pairing Ideas
These wraps are satisfying on their own, but a side of tortilla chips with salsa or a simple corn salad rounds out the meal. A cold beer, especially a crisp lager, complements the smoky spice perfectly. If you prefer wine, a chilled Sauvignon Blanc cuts through the richness and balances the heat beautifully.
Storage and Meal Prep
Cooked chicken keeps in the fridge for up to three days, so you can prep it ahead and assemble wraps as needed. Store the sauce separately in a small jar to avoid soggy tortillas. If you're packing these for lunch, wrap them tightly in foil or parchment paper and keep the sauce on the side for drizzling right before eating.
- Reheat leftover chicken gently in a skillet to avoid drying it out.
- Slice vegetables fresh each time for maximum crunch and flavor.
- Double the marinade and freeze half for an even quicker meal next time.
Pin It Once you nail the balance of smoky, spicy, and creamy, these wraps become almost effortless. They've saved me from boring lunches more times than I can count.
Recipe Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken for up to 2 hours in the refrigerator for deeper flavor. You can also cook it in advance and refrigerate for up to 3 days. Reheat gently before assembling your wraps.
- → What can I use instead of Greek yogurt sauce?
Sour cream works as a direct substitute with similar tanginess. You can also use mayo mixed with lime juice and cilantro, or a cilantro-lime crema for a lighter option.
- → How do I make this gluten-free?
Simply swap the flour tortillas for gluten-free versions. All other ingredients are naturally gluten-free. Always verify that your gluten-free tortillas and chipotle sauce are certified gluten-free.
- → Can I add more heat to this wrap?
Absolutely. Increase the chipotle amount, add a pinch of cayenne pepper to the marinade, or include fresh jalapeños in the assembly. Taste as you go to reach your preferred spice level.
- → What's the best way to cook the chicken?
A grill pan creates nice char marks and flavor. A regular skillet works equally well. Cook over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let it rest before slicing for juicier results.
- → Can I meal prep these wraps?
Prepare all components separately and store in containers for up to 3 days. Assemble wraps fresh when ready to eat, as they can become soggy if wrapped and refrigerated for extended periods.