Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chipotle powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons adobo sauce (from canned chipotle peppers)
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
If you’re looking to switch things up, you can substitute the chicken with grilled vegetables for a vegetarian option or use Greek yogurt instead of mayonnaise for a lighter wrap.
Instructions
- Start by preheating your grill or stovetop to medium-high heat. If there’s one thing I learned from my mother, it’s that good prep leads to great results.
- In a small bowl, combine the chipotle powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture evenly over the chicken breasts.
- Heat the olive oil in a pan and cook the chicken for about 6-7 minutes on each side or until fully cooked and golden brown. I always find that letting the chicken rest for a few minutes before slicing helps retain its juices.
- While the chicken is cooking, prepare the chipotle mayo by mixing the mayonnaise and adobo sauce in a small bowl.
- Once the chicken is done, slice it into thin strips.
- To assemble the wraps, spread a generous spoonful of chipotle mayo onto each tortilla. Layer with lettuce, tomato, cilantro, sliced chicken, and avocado. Squeeze a wedge of lime over the top for a burst of freshness.
- Wrap the tortilla tightly around the fillings, slice in half, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International