Main Courseby Robin Imported from Instagram

Smoky Chipotle Chicken Wrap

Name: Smoky Chipotle Chicken Wrap
Prep time: 26 min
Cook time: 16 min
Total time: 42 min
Yield: 4
Ingredients: 600.000 g Chicken breast; 3.000 pc Chipotle peppers in adobo; 4.000 clove Garlic; 1.000 pc Onion; 3.000 tbsp Mayonnaise; 2.000 tbsp Greek yogurt; 0.500 pc Lime; 1.000 tbsp Paprika; 1.000 tsp Chili powder; 1.000 tsp Garlic powder; 1.000 tsp Ground cumin; 1.500 tsp Salt; 0.500 tsp Black pepper; 1.000 pc Red onion; 1.000 pc Cucumber; 1.000 pc Red bell pepper; 0.250 cup Parsley; 1.000 tbsp Honey; 0.500 pc Lemon; 2.000 tbsp Avocado oil; 300.000 g Lavash bread

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.

Total time42 min26 prep · 16 cook

Serves

1 wrap each

Calories636 kcalper serving

Ingredients

600g
Chicken breastsliced into strips
3
Chipotle peppers in adobo
4clove
Garlic
1
Onionsmall
3tbsp
Mayonnaise
2tbsp
Greek yogurt
1
Lime
1tbsp
Paprika
1tsp
Chili powder
1tsp
Garlic powder
1tsp
Ground cumin
1½tsp
Salt
½tsp
Black pepper
1
Red onionsliced
1
Cucumbermedium, chopped
1
Red bell pepperchopped
60ml
Parsleyfresh, chopped
1tbsp
Honey
1
Lemon
2tbsp
Avocado oil
300g
Lavash breadlarge

Nutrition

per serving (1 wrap)

636kcal

Calorie sources

Protein28%Carbs42%Fat30%

Protein: 46g
Carbs: 69g
Fat: 22g
Fibre: 7g

% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.

Method

Prepare Marinade Ingredients
600gChicken breast4 cloveGarlic1Onion1Lime
Slice 600g chicken breast into strips. Peel 4 clove garlic. Peel and chop 1 onion. Juice 1 lime.
Make the Marinade
3Chipotle peppers in adobo4 cloveGarlic1Onion3 tbspMayonnaise2 tbspGreek yogurt1Lime1 tbspPaprika1 tspChili powder1 tspGarlic powder1 tspGround cumin1½ tspSalt½ tspBlack pepper
In a blender, combine 3 chipotle peppers in adobo, 4 clove garlic, 1 onion, 3 tbsp mayonnaise, 2 tbsp greek yogurt, 1 lime juice, 1 tbsp paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp ground cumin, 1½ tsp salt, and ½ tsp black pepper. Blend until smooth.
Marinate Chicken
Chicken breast
Coat 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.
Prepare Salad Ingredients
1Red onion1Cucumber1Red bell pepper60mlParsley1Lemon
Slice 1 red onion. Chop 1 cucumber and 1 red bell pepper. Chop 60ml parsley. Juice 1 lemon.
Cook the Chicken
Chicken breast1 tbspAvocado oil
Heat 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.
Make the Creamy Sauce
2 tbspMayonnaiseLimeSalt
In a small bowl, mix the reserved marinade with 2 tbsp mayonnaise until smooth and creamy. Adjust Salt and Lime juice to taste.
Prepare the Salad
½ tspSalt1Red onion1Cucumber1Red bell pepper60mlParsley1 tbspHoney1Lemon1 tbspAvocado oil
In a large bowl, combine 1 red onion, 1 cucumber, 1 red bell pepper, and 60ml parsley. Drizzle with 1 tbsp honey, 1 lemon juice, 1 tbsp avocado oil, and ½ tsp salt. Toss to combine.
Assemble the Wraps
Chicken breast300gLavash bread
Lay out the 300g 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.
Toast the Wraps
Heat a clean skillet or a sandwich press. Toast the assembled wraps for 2-3 minutes per side, until golden brown and crispy.

Method

Prepare Marinade Ingredients

600gChicken breast

4 cloveGarlic

1Onion

1Lime

Slice 600g chicken breast into strips. Peel 4 clove garlic. Peel and chop 1 onion. Juice 1 lime.

Make the Marinade

3Chipotle peppers in adobo

4 cloveGarlic

1Onion

3 tbspMayonnaise

2 tbspGreek yogurt

1Lime

1 tbspPaprika

1 tspChili powder

1 tspGarlic powder

1 tspGround cumin

1½ tspSalt

½ tspBlack pepper

In a blender, combine 3 chipotle peppers in adobo, 4 clove garlic, 1 onion, 3 tbsp mayonnaise, 2 tbsp greek yogurt, 1 lime juice, 1 tbsp paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp ground cumin, 1½ tsp salt, and ½ tsp black pepper. Blend until smooth.

Marinate Chicken

Chicken breast

Coat 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.

Prepare Salad Ingredients

1Red onion

1Cucumber

1Red bell pepper

60mlParsley

1Lemon

Slice 1 red onion. Chop 1 cucumber and 1 red bell pepper. Chop 60ml parsley. Juice 1 lemon.

Cook the Chicken

Chicken breast

1 tbspAvocado oil

Heat 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.

Make the Creamy Sauce

2 tbspMayonnaise

Lime

Salt

In a small bowl, mix the reserved marinade with 2 tbsp mayonnaise until smooth and creamy. Adjust Salt and Lime juice to taste.

Prepare the Salad

½ tspSalt

1Red onion

1Cucumber

1Red bell pepper

60mlParsley

1 tbspHoney

1Lemon

1 tbspAvocado oil

In a large bowl, combine 1 red onion, 1 cucumber, 1 red bell pepper, and 60ml parsley. Drizzle with 1 tbsp honey, 1 lemon juice, 1 tbsp avocado oil, and ½ tsp salt. Toss to combine.

Assemble the Wraps

Chicken breast

300gLavash bread

Lay out the 300g 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.

Toast the Wraps

Heat a clean skillet or a sandwich press. Toast the assembled wraps for 2-3 minutes per side, until golden brown and crispy.