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Amazing Chipotle Chicken Wrap Recipe

Spicy and delicious, this Chipotle Chicken Wrap is a simple and fun dinner (or lunch) that the family is sure to enjoy. The combination of flavors with the marinated chicken, turkey bacon, and chipotle sauce as the main ingredients creates an extremely tasty wrap. The heat level of the chipotle sauce is easy to adjust depending on how much heat you want. We love how easy this is to prepare, while providing another delicious way to eat a healthy meal.

easy chipotle chicken wrap

What you need to make this Amazing Chipotle Chicken Wrap:

chipotle chicken wrap ingredients

How to make this Recipe:

Step 1: The Marinade

  • In a medium sized pyrex or ziplock bag combine all marinade ingredients, except for the chicken; add olive oil, kosher salt, black pepper, cumin, coriander, brown sugar, garlic, chipotle peppers in adobo sauce, lime zest and lime juice. Mix to combine the seasonings.
  • Add chicken strips, and stir to distribute the marinade. Let chicken marinate in the refrigerator for minimum 30 minutes or up to 24 hours. Bring to room temperature before cooking.
marinade the chicken

Step 2: Chipotle Sauce

  • While the chicken is marinating, make the chipotle sauce.
  • In a medium bowl, combine all chipotle sauce ingredients; low-fat mayo, light sour cream, lime juice, chipotle in adobo sauce, garlic, salt and honey.
  • Whisk until well blended and set aside.
prepare the chipotle sauce

Step 3: Prep the Veggies

  • Thinly slice the red onion.
  • Chop cilantro.
  • Shred the lettuce and set aside.
cut the veggies

Step 4: Cook Turkey Bacon and Chicken

  • Heat a cast iron skillet over medium high heat and add a swirl of olive oil to lightly coat the pan. Add the turkey bacon to the pan without overlapping any of the pieces. Cook for 2-3 minutes on each side until brown and crispy. Remove from pan and set aside to drain on paper towel.
  • Turn the heat up to high on the same cast iron skillet. Once the pan is screaming hot, add chicken (no need to coat the pan with oil). Cook chicken strips for 3 minutes, flip and cook for an additional 3-4 minutes. Remove from pan and set aside.
cook the turkey bacon and chicken

Step 5: Assemble

  • One at a time, warm each tortilla in a pan for a minute just to make it more pliable.
  • Spread 2-3 tablespoons of the chipotle sauce, 2 tablespoons cheese, lettuce, red onion, chicken, cilantro and bacon. Keeping the filling in a line in the middle of the wrap, while leaving a few inches free on each side. Careful not to overstuff as it will make it difficult to fold into a wrap.
assemble the wrap

Step 6: Fold It

  • Fold in the sides and hold them in place.
  • With your thumb, flip the bottom flap over, covering the side flaps and the contents of the wrap. Continue rolling while pulling taut until the wrap is completely rolled.
  • Before completely closing the wrap, add 1 tablespoon of cheese to the outer flap to help seal the wrap once it is crisped in the pan.
fold the wrap

Step 7: Crisp It

  • When all 4 wraps are rolled, heat a cast iron skillet or large pan over medium high heat and add a swirl of olive oil to lightly coat the bottom.
  • Add wraps, 2 at a time fold side down and brown for 1 minute. Flip and continue browning until tortillas are browned and crisp.
brown the wrap
yummy chipotle chicken wrap

Enjoy with leftover chipotle sauce. This pairs well with guacamole or black bean salad.

Amazing Chipotle Chicken Wrap Recipe

Amazing Chipotle Chicken Wrap Recipe

Yield: 4 Wraps
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Ingredients

  • Chicken Marinade:
  • 1 lb boneless skinless chicken breast, cut into strips
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 tablespoon coriander
  • 1 teaspoon brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoons chipotle in adobo sauce, puréed
  • 1/2 teaspoon lime zest
  • 2 tablespoons fresh lime juice (from 1 lime)
  • Smokey Chipotle Sauce:
  • 1/3 cup low-fat mayonnaise
  • 1/2 cup light sour cream
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1/4 cup (or to taste) chipotle and adobo sauce, puréed
  • 2 garlic cloves, minced
  • pinch of salt
  • 2 teaspoons honey
  • For the Wrap:
  • 1 small red onion, cut into thin slices
  • 2 tablespoons cilantro, chopped
  • 2 cups shredded lettuce
  • 4 slices of turkey bacon, at room temperature
  • 4 large (burrito size) flour tortillas
  • 3/4 cup sharp cheddar or Mexican cheese blend

Instructions

  1. Chicken Marinade:
    In a medium sized pyrex or ziplock bag combine all marinade ingredients, except for the chicken; add olive oil, kosher salt, black pepper, cumin, coriander, brown sugar, garlic, chipotle in adobo sauce, lime zest and lime juice. Mix to combine the seasonings.
  2. Add chicken strips, and stir to distribute marinade. Let chicken marinate in the refrigerator for minimum 30 minutes or up to 24 hours. Bring to room temperature before cooking.
  3. Smokey Chipotle Sauce:
    In a medium bowl, combine all chipotle sauce ingredients; low-fat mayo, light sour cream, lime juice, chipotle in adobo sauce, garlic, salt and honey. Whisk until well blended and set aside.
  4. For the Wrap:
    Thinly slice the red onion, chop the cilantro, shred the lettuce and set aside.
  5. Heat a cast iron skillet over medium high heat and add a swirl of olive oil to lightly coat the pan. Add the turkey bacon to the pan without overlapping any of the pieces. Cook for 2-3 minutes on each side until brown and crispy. Remove from pan and set aside to drain on paper towel.
  6. Turn the heat up to high on the same cast iron skillet. Once the pan is screaming hot, add chicken (no need to coat the pan with oil). Cook chicken strips for 3 minutes, flip and cook for an additional 3-4 minutes. Remove from pan and set aside.
  7. Assemble:
    One at a time, warm each tortilla in a pan for a few minutes just to make it more pliable.
  8. Remove from pan and spread 2-3 tablespoons of the chipotle sauce, 2 tablespoons cheese, lettuce, red onion, chicken, cilantro and bacon. Keeping the filling in a line in the middle of the wrap, while leaving a few inches free on each side.
  9. Fold in the sides and hold them in place. With your thumb, flip the bottom flap over, covering the side flaps and the contents of the wrap. Continue rolling while pulling taut until the wrap is completely rolled. Before completely closing the wrap, add 1 tablespoon of cheese to the outer flap to help seal the wrap once it is crisped in the pan.
  10. When all 4 wraps are rolled, heat a large pan over medium high heat and add a swirl of olive oil to lightly coat the bottom. Add wraps, 2 at a time, fold side down and brown for 1 minute. Flip and continue browning until tortillas are browned and crisp.

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