Smoky Chipotle Chicken Wrap (Printable Version)

Bold wrap with smoky chipotle chicken, creamy avocado, crisp lettuce, and tangy Greek yogurt sauce in a soft tortilla.

# What You Need:

→ Chicken Marinade

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 fresh lime juice
11 - 1 tablespoon chopped fresh cilantro
12 - 0.5 teaspoon honey
13 - Salt and pepper to taste

→ Wrap 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 coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours in refrigerator for enhanced flavor development.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat 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 well combined and smooth.
04 - Place tortillas in a dry skillet over medium heat or microwave for 15-20 seconds until pliable and warm.
05 - Layer lettuce, sliced chicken, avocado, red onion, and tomato in the center of each tortilla. Drizzle generously with Greek yogurt sauce.
06 - Fold in the sides of each tortilla and roll tightly. Slice in half diagonally and serve immediately.

# Expert Advice:

01 -
  • Everything comes together in under 40 minutes, making it perfect for busy weeknights when you still want real flavor.
  • The smoky chipotle marinade gives the chicken incredible depth without any complicated steps.
  • Each bite balances heat, creaminess, and crunch in a way that feels restaurant quality.
  • You can prep the chicken and sauce ahead, then assemble wraps in minutes when hunger strikes.
02 -
  • Don't skip resting the chicken after cooking or all the juices will run out when you slice it, leaving you with dry meat.
  • Warm your tortillas before assembling or they'll tear when you try to roll them, which I learned the messy way.
  • Slice the chicken thinly against the grain so every bite is tender instead of chewy.
  • If your chipotle paste seems too thick, add a tiny splash of water to help it spread evenly over the chicken.
03 -
  • Use a meat thermometer to check that chicken reaches 165 degrees F so you never have to guess if it's done.
  • Wrap the finished wraps tightly in parchment paper if you're packing them for lunch, it keeps everything together and makes them easy to eat on the go.
  • If you can't find chipotle in adobo, mix a teaspoon of smoked paprika with a bit of tomato paste and hot sauce for a decent substitute.
  • Let the chicken rest on a cutting board with a small lip to catch the juices, then drizzle those juices back over the sliced meat for extra moisture.
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