Grilled Chicken Wrap Delight (Print Version)
# Ingredients:
→ Chipotle Mayonnaise
01 -
1 cup mayonnaise
02 -
2 tablespoons chipotle in adobo sauce, finely chopped
03 -
1 tablespoon lime juice
04 -
Salt and pepper to taste
→ Grilled Chicken
05 -
1 pound chicken breasts or tenders
06 -
2 teaspoons olive oil
07 -
2 teaspoons garlic powder
08 -
1 teaspoon onion powder
09 -
2 teaspoons smoked paprika
10 -
1 teaspoon oregano
11 -
2 tablespoons lime juice
12 -
3 cloves garlic, minced
→ For The Wrap
13 -
4 large (10-inch) tortillas
14 -
2 cups shredded lettuce
15 -
1 cup diced tomatoes
16 -
1/2 cup diced red onions
17 -
2 cups shredded cheddar and pepper jack cheese
# Instructions:
01 -
In a small bowl, mix mayonnaise, chipotle peppers, lime juice, and salt and pepper until combined. Refrigerate until ready to use.
02 -
Slice chicken breasts into 1/2-inch thick cutlets if needed. In a medium bowl, toss chicken with olive oil, garlic powder, onion powder, smoked paprika, oregano, lime juice, and minced garlic. Allow to marinate in the refrigerator for a couple of hours or overnight for optimal flavor.
03 -
Heat a grill or skillet over medium-high heat. Add a drizzle of olive oil if using a skillet. Cook chicken for 3-4 minutes per side, or until the internal temperature reaches 165°F (74°C). Rest for 10 minutes, then cut into bite-sized pieces.
04 -
Lay a large tortilla on a flat surface. Layer shredded lettuce, diced tomatoes, red onions, cheese, and cooked chicken. Drizzle with chipotle mayo, fold the sides in, and roll to form a wrap.
# Notes:
01 -
Thinner chicken pieces cook more evenly. Slice chicken breasts if necessary.
02 -
Warm tortillas before assembling for easier rolling.
03 -
Store leftover wraps in an airtight container in the refrigerator for up to 2 days.
04 -
Leftover or rotisserie chicken can save time.