Main Course
Smoky Chipotle Chicken Wrap
A vibrant and flavourful wrap featuring tender chicken marinated in a smoky chipotle sauce, fresh crunchy vegetables, and a creamy dressing, all encased in soft lavash bread.
Main Course
A vibrant and flavourful wrap featuring tender chicken marinated in a smoky chipotle sauce, fresh crunchy vegetables, and a creamy dressing, all encased in soft lavash bread.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
600 gChicken breast
4 cloveGarlic
1Onion
1LimeSlice 600 g chicken breast into strips. Peel 4 clove garlic. Peel and chop 1 onion. Juice 1 lime.
3Chipotle peppers in adobo4 cloveGarlic1Onion
45 mlMayonnaise
30 mlGreek yogurt1Lime15 mlPaprika
5 mlChili powder
5 mlGarlic powder
5 mlCumin
7½ mlSalt
2½ mlBlack pepperIn a blender, combine 3 chipotle peppers in adobo, 4 clove garlic, 1 onion, 45 ml mayonnaise, 30 ml greek yogurt, 1 lime juice, 15 ml paprika, 5 ml chili powder, 5 ml garlic powder, 5 ml cumin, 7½ ml salt, and 2½ ml black pepper. Blend until smooth.
600 gChicken breastCoat the sliced chicken breast with half of the prepared marinade. Reserve the remaining marinade for the sauce. Refrigerate the chicken for up to 2 hours for best flavour.
1Red onion
1Cucumber
1Red bell pepper
60 mlParsley
1LemonSlice 1 red onion. Chop 1 cucumber and 1 red bell pepper. Chop 60 ml parsley. Juice 1 lemon.
600 gChicken breast
30 mlAvocado oilHeat a skillet with 1 tbsp avocado oil over medium-high heat. Add the marinated chicken breast and cook for 4-5 minutes per side, until golden brown and fully cooked through.
45 mlMayonnaise1Lime7½ mlSaltIn a small bowl, mix the reserved marinade with 2 tbsp mayonnaise until smooth and creamy. Adjust salt and lime juice to taste.
7½ mlSalt1Red onion1Cucumber1Red bell pepper60 mlParsley
15 mlHoney1Lemon30 mlAvocado oilIn a large bowl, combine 1 red onion, 1 cucumber, 1 red bell pepper, and 60 ml parsley. Drizzle with 15 ml honey, 1 lemon juice, 1 tbsp avocado oil, and ½ tsp salt. Toss to combine.
600 gChicken breast
300 gLavash breadLay out the 300 g lavash bread. Spread a generous amount of the creamy sauce over each. Add a portion of the cooked chicken breast and a spoonful of the fresh salad. If desired, add French fries. Roll each wrap tightly.
Heat a clean skillet or a sandwich press. Toast the assembled wraps for 2-3 minutes per side, until golden brown and crispy.