Vibrant wrap featuring smoky chipotle chicken, creamy avocado, crisp lettuce, and tangy Greek yogurt sauce in a soft tortilla.
# What You'll Need:
→ For the 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 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ For the Greek Yogurt Sauce
09 - 1/2 cup plain Greek yogurt
10 - 1 tablespoon fresh lime juice
11 - 1 tablespoon fresh cilantro, chopped
12 - 1/2 teaspoon honey
13 - Salt and pepper to taste
→ For 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 (optional)
# How to Make It:
01 - In a mixing bowl, combine chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Add chicken breasts and toss thoroughly to coat. Marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6-7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice thinly against the grain.
03 - In a small bowl, whisk together Greek yogurt, lime juice, cilantro, honey, salt, and pepper until smooth and well combined.
04 - Warm tortillas in a dry skillet or microwave for a few seconds to enhance pliability and prevent cracking during assembly.
05 - Layer lettuce, sliced chicken, avocado, red onion, and tomato if desired in the center of each tortilla. Drizzle generously with Greek yogurt sauce.
06 - Fold in the sides and roll up tightly to enclose fillings securely. Slice in half diagonally and serve immediately.
