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 time1 h 42 min26 prep · 16 cook · 1 h waiting

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

Make the marinade
600gChicken breast3Chipotle peppers in adobo4 cloveGarlic1Onion1 tbspMayonnaise2 tbspGreek yogurt1Lime1 tbspPaprika1 tspChili powder1 tspGarlic powder1 tspGround cumin1 tspSalt½ tspBlack pepper
Slice 600g chicken breast into strips. Peel 4 clove garlic, peel and chop 1 onion, and juice 1 lime. Combine the Garlic, Onion, Lime juice, 3 chipotle peppers in adobo, 1 tbsp mayonnaise, 2 tbsp greek yogurt, 1 tbsp paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp salt, and ½ tsp black pepper in a blender and blend until smooth.
Marinate the chicken
Chicken breast2 tbspMayonnaiseLimeSalt1Red onion1Cucumber1Red bell pepper60mlParsley1Lemon
Coat the sliced Chicken breast with half of the prepared marinade, reserving the remaining marinade for the sauce. Refrigerate the Chicken breast for up to 2 hours for best flavour. Toward the end of the marinating time, mix the reserved marinade in a small bowl with 2 tbsp mayonnaise until smooth and creamy, adjusting Salt and Lime juice to taste. Slice 1 red onion, chop 1 cucumber, 1 red bell pepper, and 60ml parsley, and 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 (72°C+ at the core).
Toss the salad and assemble
Chicken breast½ tspSaltRed onionCucumberRed bell pepperParsley1 tbspHoneyLemon1 tbspAvocado oil300gLavash bread
Combine the Red onion, Cucumber, Red bell pepper, and Parsley in a large bowl, drizzle with 1 tbsp honey, the Lemon juice, 1 tbsp avocado oil, and ½ tsp salt, and toss to combine. Lay out 300g lavash bread and 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 (and French fries, if desired), then 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

Make the marinade

600gChicken breast

3Chipotle peppers in adobo

4 cloveGarlic

1Onion

1 tbspMayonnaise

2 tbspGreek yogurt

1Lime

1 tbspPaprika

1 tspChili powder

1 tspGarlic powder

1 tspGround cumin

1 tspSalt

½ tspBlack pepper

Slice 600g chicken breast into strips. Peel 4 clove garlic, peel and chop 1 onion, and juice 1 lime. Combine the Garlic, Onion, Lime juice, 3 chipotle peppers in adobo, 1 tbsp mayonnaise, 2 tbsp greek yogurt, 1 tbsp paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp salt, and ½ tsp black pepper in a blender and blend until smooth.

Marinate the chicken

Chicken breast

2 tbspMayonnaise

Lime

Salt

1Red onion

1Cucumber

1Red bell pepper

60mlParsley

1Lemon

Coat the sliced Chicken breast with half of the prepared marinade, reserving the remaining marinade for the sauce. Refrigerate the Chicken breast for up to 2 hours for best flavour. Toward the end of the marinating time, mix the reserved marinade in a small bowl with 2 tbsp mayonnaise until smooth and creamy, adjusting Salt and Lime juice to taste. Slice 1 red onion, chop 1 cucumber, 1 red bell pepper, and 60ml parsley, and 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 (72°C+ at the core).

Toss the salad and assemble

Chicken breast

½ tspSalt

Red onion

Cucumber

Red bell pepper

Parsley

1 tbspHoney

Lemon

1 tbspAvocado oil

300gLavash bread

Combine the Red onion, Cucumber, Red bell pepper, and Parsley in a large bowl, drizzle with 1 tbsp honey, the Lemon juice, 1 tbsp avocado oil, and ½ tsp salt, and toss to combine. Lay out 300g lavash bread and 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 (and French fries, if desired), then 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.