Chipotle Chicken Wrap with Creamy Chipotle Sauce

Name: Chipotle Chicken Wrap with Creamy Chipotle Sauce
Cook time: 70 min
Total time: 70 min
Yield: 6 servings
Ingredients: 4oz Chipotle Peppers in Adobo Sauce; 5 cloves of Garlic, fresh; Some Salt, to taste; 1/2 tsp Pepper (Black); 1 tsp Smoked Paprika, powder; 2 tsp Oil; 1 tbsp Lime Juice, fresh; 2 lbs Chicken, boneless, breast or thighs, cut into small pieces; 2 1/2 tbsp Chipotle Marinade; 2 1/2 tbsp Oil, for cooking; 3 tbsp Mayonnaise; 3 tbsp Sour Cream, or Greek yogurt; Some Salt, to taste; 1/2 tsp Pepper (Black); 1 tsp Smoked Paprika, powder; 2 tbsp Chipotle Marinade, adjust to taste; 1 tsp Lime Juice; 6 large (10")s of Tortilla Wraps; 1 cups Mixed Cheese; 1 cups Lettuce, shredded; 1 cups Mixed Bell Peppers, diced; 1 Red Onions, diced

These Chipotle Chicken Wraps are smoky, tangy, and creamy all at once — tender marinated chicken wrapped with crisp lettuce, peppers and onion, melty cheese, and a zingy chipotle crema. The homemade chipotle marinade and sauce bring deep flavor and just the right amount of heat, while a quick toast on the skillet makes the wrap delightfully crisp. Perfect for a satisfying lunch or easy dinner.

These Chipotle Chicken Wraps are smoky, tangy, and creamy all at once — tender marinated chicken wrapped with crisp lettuce, peppe... Show more

By iramsfoodstory · Original recipe

Health Grade

B- · Healthy

Time

1 hr10 min

Price

1,80 €

Calories

798 kcal

high protein

low sugar

satiating

Method

Blend the marinade

In a blender, combine the Chipotle Peppers in Adobo Sauce, Garlic, Salt, Black Pepper, Smoked Paprika, Oil, and Lime Juice. Blend until smooth and pourable, scraping down the sides once or twice, then scrape the smoky Chipotle Marinade into a bowl.

Prep the fillings

Pat the Chicken dry and cut it into even bite-size pieces. If the Lettuce needs it, rinse and dry it, then shred it; dice the Mixed Bell Peppers and Red Onion into small, even pieces so the wraps roll up neatly.

Marinate the chicken

Reserve 2 tbsp of the chipotle marinade for the sauce before it touches the chicken, then toss the chicken with 2.5 tbsp of the marinade until every piece is coated and tinted deep orange-red. Cover and let it rest in the fridge for 30 minutes so the flavor has time to soak in.

Whisk the sauce

While the chicken marinates, whisk Mayonnaise and Sour Cream with the reserved 2 tbsp of chipotle marinade, smoked paprika, black pepper, salt, and lime juice until smooth and creamy. Taste it and add a little more chipotle marinade if you want extra heat or smoke.

Cook the chicken

Set a large skillet over medium-high heat and add the 2.5 tbsp cooking oil. When the oil shimmers, add the chicken in a single layer; shake off any excess marinade before it goes in so the coating browns instead of scorching. Cook for 4 minutes without moving it, stir, then cook for 4 minutes more until the pieces are browned at the edges and cooked through.

Assemble the wraps

Lay out the Tortilla Wraps. Spread a thin layer of the creamy chipotle sauce down the center of each one. Divide the chicken evenly among the 6 wraps, then add the Mixed Cheese, shredded lettuce, diced mixed bell peppers, and diced red onion. Drizzle on a little more sauce, fold in the sides, and roll them up snugly. Serve right away while the chicken is warm.