Smoky Chipotle Chicken Wrap

A restaurant-worthy Mexican-inspired wrap featuring succulent chipotle-marinated chicken, a creamy chipotle sauce, and a crunchy, vibrant salad, all wrapped in lavash and toasted until crisp. Balanced with smoky heat, tangy lime, and fresh herbs—perfect for an impressive yet achievable meal at home.

By @ayline.ea

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 3 Chipotle Peppers in Adobo
• 4 cloves Garlic peeled
• 1 small Onion quartered
• 1 tbsp Mayonnaise
• 2 tbsp Greek Yogurt
• 0.5 Lime juiced
• 1 tbsp Paprika preferably smoked
• 1 tsp Chili Powder
• 1 tsp Garlic Powder
• 1 tsp Cumin ground
• 0 Salt to taste
• 0 Black Pepper to taste
• 0 Chipotle Marinade half of prepared
• 2 Chicken Breasts large; sliced into strips
• 0 Chipotle Marinade remaining half
• 1 Red Onion thinly sliced
• 1 medium Cucumber chopped
• 1 Red Bell Pepper sliced
• 0.25 cup Parsley fresh, chopped
• 1 tbsp Honey
• 0.5 Lemon juiced
• 1 tbsp Avocado Oil or olive oil
• 0 Salt to taste
• 0 Chicken Breast Strips marinated
• 0 Oil for searing
• 0 Chicken Breast Strips cooked
• 0 Reserved Chipotle Marinade
• 2 tbsp Mayonnaise
• 4 large Lavash Bread
• 0 Creamy Chipotle Sauce
• 0 Cooked Chicken Breast sliced
• 0 Fresh Salad
• 0 French Fries optional, cooked
• 0 Assembled Wrap
• 0 Assembled Wrap ready to toast
• 0 Warm Wrap to serve
• 0 Lime wedges, optional

Instructions

1. Prepare the chipotle marinade by blending together chipotle peppers, garlic, onion, mayonnaise, Greek yogurt, lime juice, paprika, chili powder, garlic powder, cumin, salt, and black pepper until smooth.
2. Set aside half of the blended marinade in a separate bowl to use for the creamy chipotle sauce later.
3. Toss the sliced chicken breast strips with the remaining half of the marinade until thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
4. While the chicken marinates, prepare the fresh salad by combining sliced red onion, chopped cucumber, sliced red bell pepper, and chopped parsley in a large bowl.
5. Drizzle the salad with honey, lemon juice, avocado oil, and season with salt. Toss gently to combine and let sit while you cook the chicken.
6. Heat a large skillet over medium-high heat and add a drizzle of oil. Add the marinated chicken strips in a single layer.
7. Cook chicken for 4–5 minutes per side until golden, lightly charred, and cooked through. Remove to a plate and cover loosely with foil to rest for 3 minutes.
8. While the chicken rests, make the creamy chipotle sauce by combining the reserved marinade with mayonnaise. Whisk until smooth and creamy.
9. Lay out the lavash breads on a clean surface. Spread a generous layer of chipotle sauce down the center of each bread.
10. Arrange the warm sliced chicken and a portion of the fresh salad over the sauce. Optionally, add a handful of crisp French fries for extra texture.
11. Fold in the sides and roll the lavash tightly from the bottom to create a neat, snug wrap. Press gently to seal.
12. Heat a clean skillet or grill pan over medium heat. Place the wraps seam-side down and toast for 2–3 minutes per side until golden brown and crisp.
13. Slice each wrap in half on a bias for a restaurant-style presentation. Serve immediately while warm, with extra chipotle sauce or a wedge of lime.