Spicy and delicious, this Chipotle Chicken Wrap is a simple and fun dinner (or lunch) that the family is sure to enjoy. Super easy to prepare and a delicious way to eat a healthy meal.
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.
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.
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.
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.
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.
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.
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.