Pin This The smell hit me before I even opened the container, that unmistakable smoky heat of chipotle cutting through the refrigerator air. I'd thrown together the marinade the night before, skeptical that something so simple could deliver much punch. But the next evening, when those chicken breasts hit the hot skillet, my tiny apartment filled with a haze that had my neighbor knocking to ask what I was cooking. That's when I knew this wrap was going to be a repeater.
I first made these for a group of friends who claimed they didn't like spicy food. I dialed back the chipotle just a touch, added extra avocado for insurance, and watched nervously as they took their first bites. The room went quiet for a moment, then someone said, can you write this down for me, and suddenly everyone was asking for the recipe. It became my go to whenever I needed to feed people quickly without looking like I was cutting corners.
Ingredients
- Boneless, skinless chicken breasts: I look for breasts that are roughly the same size so they cook evenly, and I always let them come to room temperature for about 10 minutes before marinating.
- Chipotle in adobo sauce: This is the soul of the dish, bringing smoke and mild heat all at once, and I've learned to buy the small cans because a little goes a long way.
- Olive oil: It helps the marinade cling to the chicken and keeps everything from sticking to the pan.
- Smoked paprika: Adds another layer of smoky depth without extra heat, and it gives the chicken a gorgeous reddish tint.
- Garlic powder: I prefer powder here over fresh because it distributes more evenly in the marinade.
- Ground cumin: A warm, earthy note that bridges the smokiness and the tang beautifully.
- Plain Greek yogurt: Thick and tangy, it makes a creamy sauce that feels indulgent but keeps things lighter than sour cream or mayo.
- Lime juice: Fresh is best, the brightness cuts through the richness and wakes up every other flavor.
- Fresh cilantro: I chop it finely so it blends into the sauce rather than clumping, and if you're not a fan, flat parsley works too.
- Honey: Just a touch to balance the acid and round out the sauce.
- Large flour tortillas: I warm them so they fold without tearing, and I've found the burrito size works best for generous filling.
- Ripe avocado: Look for ones that give slightly when you press them, the creaminess is essential for contrast.
- Romaine or iceberg lettuce: Shredded thin for crunch, I prefer romaine because it holds up better and doesn't get soggy.
- Red onion: Sliced as thin as I can manage, the sharpness mellows once it's wrapped up with everything else.
- Tomato: Totally optional, but when tomatoes are in season, the juicy sweetness is worth the extra step.
Instructions
- Marinate the chicken:
- Stir together the chipotle, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until it forms a thick, rusty red paste. Coat the chicken breasts completely, making sure to work the marinade into every crevice, then let them sit for at least 15 minutes or cover and refrigerate for up to 2 hours if you have the time.
- Cook the chicken:
- Heat your grill pan or skillet over medium high until a drop of water sizzles and vanishes instantly. Lay the chicken down and let it sear undisturbed for 6 to 7 minutes, then flip and cook the other side until the juices run clear and the internal temperature hits 165 degrees.
- Rest and slice:
- Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Slice it thinly against the grain, which keeps each bite tender and easy to wrap.
- Make the sauce:
- Whisk the Greek yogurt, lime juice, cilantro, honey, salt, and pepper in a small bowl until smooth and pourable. Taste it and adjust the lime or honey if you want more tang or sweetness.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 10 seconds per side or wrap them in a damp towel and microwave for 20 seconds. They should be soft and pliable, not crispy.
- Assemble the wraps:
- Lay a tortilla flat and pile the lettuce down the center, leaving space at the edges. Top with sliced chicken, avocado, red onion, and tomato if using, then drizzle generously with the yogurt sauce.
- Fold and serve:
- Fold in the two sides of the tortilla, then roll it up tightly from the bottom, tucking as you go. Slice each wrap in half on the diagonal and serve right away while everything is still warm and the lettuce is crisp.
Pin This One evening I packed these wraps for a picnic and worried they'd get soggy on the drive. I kept the sauce in a separate container and assembled everything on a blanket under a tree, and somehow that made it taste even better. My friend said it felt like we were eating at a food truck in the best way possible, and I realized that good food doesn't need a fancy setting, just a little care and the right company.
Making It Your Own
If you want more heat, double the chipotle or add a pinch of cayenne to the marinade. I've also swapped the chicken for grilled shrimp when I'm craving something lighter, and it works beautifully with the same marinade. For a vegetarian version, try roasted sweet potato or black beans with a little extra cumin and lime.
Storing and Reheating
The cooked chicken keeps in the fridge for up to three days, and I often slice it cold over salads when I don't feel like reheating. If you want to meal prep, marinate the chicken and chop all your veggies ahead, then assemble wraps fresh each day. The yogurt sauce stays good for about four days in a sealed container, just give it a stir before using.
What to Serve Alongside
These wraps are filling on their own, but I like to serve them with a simple side of tortilla chips and fresh salsa or a quick cucumber salad with lime and chili powder. A cold lager or a crisp Sauvignon Blanc cuts through the richness perfectly, though iced tea with a squeeze of lime is just as good on a warm day.
- Tortilla chips with chunky salsa or guacamole for extra crunch.
- A light slaw dressed with lime and a touch of honey to echo the wrap flavors.
- Fresh fruit like watermelon or pineapple to cool your palate between bites.
Pin This This wrap has earned a permanent spot in my weekly rotation, not because it's fancy, but because it delivers bold flavor without drama. I hope it becomes one of those recipes you reach for when you want something satisfying, quick, and just a little bit smoky.
Recipe Q&A
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken for up to 2 hours in the refrigerator for deeper flavor. You can also cook and refrigerate the chicken up to one day in advance, then warm it slightly before assembling wraps.
- → How do I make this spicier?
Add more chipotle peppers to the marinade or incorporate a pinch of cayenne pepper. You can also serve with hot sauce on the side for individual heat preferences.
- → What are good substitutions for Greek yogurt?
Sour cream works as a direct swap for a tangier result. You can also use Mexican crema, ranch dressing, or a cilantro-lime mayo for different flavor profiles.
- → Can I make this gluten-free?
Absolutely. Simply use gluten-free tortillas instead of flour tortillas. Always check product labels to ensure all ingredients meet gluten-free requirements.
- → What beverages pair well with this wrap?
A crisp lager beer complements the smoky flavors beautifully. For non-alcoholic options, try chilled agua fresca, lime-infused sparkling water, or a cold Sauvignon Blanc if preferred.
- → Can I add other vegetables?
Definitely. Consider adding corn, black beans, jalapeños, cucumber, or bell peppers for extra texture and nutrition. Adjust quantities based on tortilla size.