Smoky Chipotle Chicken Wrap (Printable)

Vibrant wrap with smoky chipotle-marinated chicken, creamy avocado, crisp lettuce, and tangy Greek yogurt sauce.

# What You'll 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 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Greek Yogurt Sauce

09 - 1/2 cup plain Greek yogurt
10 - 1 tablespoon lime juice
11 - 1 tablespoon fresh cilantro, chopped
12 - 1/2 teaspoon honey
13 - Salt and pepper to taste

→ 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 make it:

01 - Combine chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor development.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Allow to rest for 5 minutes before slicing thinly.
03 - Whisk together Greek yogurt, lime juice, fresh cilantro, honey, salt, and pepper in a small bowl until smooth and well combined.
04 - Heat tortillas in a dry skillet or microwave for a few seconds until pliable and warm.
05 - Layer lettuce, sliced chicken, avocado, red onion, and tomato in the center of each tortilla. Drizzle with Greek yogurt sauce.
06 - Fold in the sides and roll up tightly. Slice in half and serve immediately.

# Recipe Expert Tips:

01 -
  • The chipotle marinade soaks into the chicken so deeply that every bite carries that smoky, spicy warmth without being overwhelming.
  • It comes together fast enough for a weeknight but tastes fancy enough to serve when friends drop by unexpectedly.
  • The creamy yogurt sauce cools everything down just enough, and the avocado adds a buttery richness that makes the whole thing feel indulgent.
  • You can prep the chicken and sauce ahead, then assemble wraps in minutes when hunger strikes.
02 -
  • If you skip marinating the chicken, the flavor stays on the surface instead of soaking in, so even 15 minutes makes a huge difference.
  • Letting the chicken rest after cooking is crucial, cutting it too soon releases all the juices onto your cutting board instead of keeping them inside where they belong.
  • Warming the tortillas prevents them from tearing, and I learned this the hard way after losing half a wrap's worth of filling to a cold, brittle tortilla that split down the middle.
03 -
  • Slice the chicken against the grain so every piece is tender and easy to bite through, not chewy and stringy.
  • If your tortillas keep tearing, try microwaving them between two damp paper towels for 15 seconds to make them super pliable.
  • Taste your yogurt sauce before assembling, it should be tangy and bright enough to stand up to the smoky chicken, so adjust lime and honey until it sings.
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