Ingredients

Scale

For the Chicken:

2 large chicken breasts (boneless, skinless)

2 tbsp chipotle peppers in adobo (chopped)

1 tbsp adobo sauce (from the can)

2 tbsp olive oil

2 cloves garlic (minced)

1 tsp smoked paprika

1/2 tsp cumin

Salt & pepper to taste

Juice of 1 lime

For the Wraps:

4 large flour tortillas

1 cup shredded lettuce

1/2 cup diced tomatoes

1/2 cup shredded cheese (cheddar or Mexican blend)

1/4 cup sliced red onion

1/2 cup sour cream or chipotle mayo

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Instructions

Marinate the Chicken:
In a bowl, mix chipotle peppers, adobo sauce, olive oil, garlic, spices, lime juice, salt, and pepper. Coat chicken well and let sit for at least 10 minutes (or up to overnight for deeper flavor).

Cook the Chicken:
Heat a skillet or grill pan over medium-high heat. Cook chicken for 6–7 minutes per side until fully cooked. Let rest, then slice into strips.

Prepare the Wraps:
Warm tortillas slightly to make them flexible.

Assemble:
Layer chicken, lettuce, tomatoes, cheese, and onion. Drizzle with sour cream or chipotle mayo.

Wrap & Serve:
Fold in sides, roll tightly, slice in half, and enjoy!

Notes

💡 Cooking Tips

Control the Heat: Use less chipotle if you prefer mild spice.
Juicy Chicken Tip: Don’t overcook—use a meat thermometer (165°F internal temp).
Extra Flavor: Grill the wraps briefly after assembling for a crispy exterior.
Meal Prep Friendly: Store components separately and assemble fresh.

🔄 Variations

Low-Carb Option: Use lettuce wraps instead of tortillas.
Creamy Upgrade: Add avocado or guacamole.
Vegetarian Version: Swap chicken for grilled mushrooms or black beans.
Tex-Mex Style: Add corn, black beans, or rice for a burrito-style wrap.
Cheesy Melt: Turn it into a quesadilla by grilling with extra cheese inside.

Author: Emma
Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Fat: 20g
Carbohydrates: 28g
Fiber: 3g
Protein: 32g