Chipotle Chicken Wrap Recipe

This creamy, spicy Chipotle Chicken Wrap Recipe is made with seasoned grilled chicken, fresh veggies, and a smoky homemade sauce, all ready in just 25 minutes. The tortilla gets toasted in the pan until golden, melting the cheese and sealing the zesty filling inside for the perfect crunch. I started making these at home when I got tired of paying for soggy, overpriced lunch wraps that skimped on the sauce.

Better Than Takeaway

I used to grab chipotle chicken wraps from my local coffee chain (you know the one) almost every week, but they were always a gamble. Sometimes the chicken was dry, or the lettuce was wilted, and the tortilla was inevitably cold and gummy. Making them at home changed everything because you can control the texture—specifically, the crucial step of toasting the wrap after assembly.

The biggest mistake people make with homemade wraps is serving them cold. By throwing the finished wrap into a hot skillet for just sixty seconds per side, you transform a basic lunch into a hot, restaurant-quality meal. The cheese melts into the chicken, the sauce warms up slightly, and the exterior gets that irresistible flakiness that takeout versions lose by the time they reach you.

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Chipotle Chicken Wrap Recipe Ingredients

• Chicken Breasts: 1 lb (450g), boneless and skinless. You can also use chicken thighs for extra juiciness.
• Olive Oil: 2 tablespoons, divided for marinade and cooking.
• Spices: 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon cumin, salt and black pepper to taste.
• Large Flour Tortillas: 4 burrito-sized tortillas (10-inch or larger).
• Cheese: 1 cup shredded cheddar or Monterey Jack.
• Romaine Lettuce: 2 cups chopped, for that essential crunch.
• Tomatoes: 1 large tomato, diced (remove seeds to prevent sogginess).
• Red Onion: 1/4 cup thinly sliced.
• Avocado: 1 large, sliced (optional but recommended).

For the Creamy Chipotle Sauce:

• Mayonnaise: 1/2 cup (use full-fat for best flavor).
• Sour Cream: 2 tablespoons (or plain Greek yogurt).
• Chipotle Peppers in Adobo: 2 peppers plus 1 teaspoon of the sauce from the can, minced.
• Lime Juice: 1 teaspoon fresh.
• Garlic: 1 clove, grated or minced.

How To Make Chipotle Chicken Wrap Recipe

1. Make the Sauce: In a small bowl, whisk together the mayonnaise, sour cream, minced chipotle peppers, adobo sauce, lime juice, and grated garlic. Taste and add a pinch of salt if needed. Set aside in the fridge to let the flavors meld.
2. Prep the Chicken: Cut the chicken into bite-sized strips or 1-inch cubes. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
3. Cook the Chicken: Heat a large skillet over medium-high heat with the remaining 1 tablespoon of oil. Add the chicken in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F). Remove from heat.
4. Assemble the Wraps: Lay the tortillas flat. Spread a generous tablespoon of chipotle sauce in the center of each. Layer with lettuce, tomatoes, red onion, cooked chicken, avocado, and shredded cheese.
5. Roll and Toast: Fold the sides of the tortilla in, then roll tightly from the bottom up to form a burrito shape. Wipe out the skillet and return it to medium heat. Place the wraps seam-side down in the dry pan. Cook for 1-2 minutes per side until the tortilla is golden brown and sealed shut. Serve immediately with extra sauce.

Recipe Tips

• Warm the tortillas first: Before assembling, microwave your tortillas for 10-15 seconds. Cold tortillas are prone to cracking when you roll them, but warm ones are pliable and easy to work with.
• Don’t skip the seed removal: When prepping your tomatoes, scoop out the watery seeds before dicing. Excess moisture is the enemy of a crisp wrap and will turn your lunch soggy within minutes.
• Control the spice level: Chipotle peppers in adobo can vary in heat. Start with one pepper in the sauce, taste it, and add more if you want a bigger kick. The adobo sauce itself adds smokiness without as much heat as the peppers.
• Use the seam to seal: Toasting the wrap seam-side down first acts like edible glue. The heat seals the tortilla flap so your wrap doesn’t explode when you pick it up.

What To Serve With Chipotle Chicken Wraps

These wraps are hearty enough to stand alone, but they pair perfectly with crispy sweet potato fries or a simple corn and black bean salad. For a lighter option, serve them alongside a bowl of tortilla soup or some fresh fruit to balance the spicy, smoky flavors.

How To Store

If you are making these ahead, store the fillings (chicken, veggies, sauce) in separate containers in the fridge for up to 3 days. Assemble the wrap right before you plan to eat it to keep the lettuce crisp and the tortilla dry. If you have leftover assembled wraps, wrap them tightly in foil; reheat them in a toaster oven or air fryer to revive the texture, as the microwave will make them soft.

FAQs

• Can I use breaded chicken instead of grilled?
  Absolutely. For a true fast-food copycat vibe, use crispy chicken tenders or frozen breaded fillets. Cook them according to the package instructions, chop them up, and use them in place of the grilled chicken.
• Is this recipe spicy?
  It has a medium kick due to the chipotle peppers. To make it mild, use only a teaspoon of the adobo sauce and skip the actual peppers, or mix the sauce with more sour cream.
• Can I meal prep these for lunch?
  Yes, but to prevent sogginess, place a layer of cheese or lettuce directly on the tortilla before adding the wet ingredients (sauce and chicken). This creates a moisture barrier. Alternatively, pack the sauce separately and dip as you eat.

Nutrition

• Calories: 520 kcal
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 980mg
• Total Carbohydrate: 38g
• Protein: 32g