Print

Grilled Chicken Wrap with Chipotle Mayo

Print Recipe

Ingredients

Scale
  • 1 cup mayonnaise
  • 2 tablespoons chipotle in adobo sauce finely chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1 pound chicken breasts or tenders
  • 2 teaspoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 2 tablespoons lime juice
  • 3 cloves garlic minced
  • 4– 10 inch tortillas
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • ½ cup diced red onions
  • 2 cups cheddar and pepper jack cheese shredded

Instructions

  1. In a small bowl mix the mayonnaise, chipotle peppers, lime juice and salt and pepper until combined. Place in the refrigerator until ready to use.
  2. If the chicken breasts are thick slice them into thin cutlets about ½ inch thick. In a medium bowl add the chicken and toss with olive oil, garlic powder, onion powder, paprika, oregano, lime juice and garlic and toss until well coated. If time permits place it in the refrigerator for a couple of hours or even overnight for optimal flavor.
  3. Heat a grill or skillet on medium high heat (add a drizzle of olive oil to the skillet) and cook the chicken for 3-4 minutes then flip and cook another 3-4 minutes or until the internal temperature reaches 165 degrees. Remove to a plate to rest 10 minutes then cut into bite sized pieces.
  4. Place a large tortilla on a cutting board and add shredded lettuce, diced tomatoes, onion, cheese, and chicken, drizzle some chipotle sauce and fold the side of the tortilla in and roll the wrap up.
  5. Serve and Enjoy!

Find it online: https://thecookingjournal.com/grilled-chicken-wrap/