Smoky Chipotle Chicken Wrap

The smell hit me before I even walked into the kitchen. My neighbor was grilling something smoky and sweet, and when I asked what it was, she handed me a wrap still warm from the pan. That first bite, with its charred chipotle chicken and cool avocado, made me forget I had dinner waiting at home. I recreated it the next day, and it's been my go-to ever since.

I made these for a casual Friday night with friends, and everyone assembled their own at the counter. Watching them pile on extra avocado and argue about whether tomatoes belonged inside became half the fun. One friend folded hers like a burrito, another left it open-faced, and somehow they all tasted perfect.

Ingredients

• Boneless, skinless chicken breasts: These soak up the marinade beautifully, and slicing them thin after cooking keeps every bite tender.
• Chipotle in adobo sauce: This is where all the smoky magic happens, so don't skimp or substitute with powder.
• Olive oil: It helps the spices cling to the chicken and adds a subtle richness to the marinade.
• Smoked paprika: Doubles down on that campfire flavor and gives the chicken a gorgeous color.
• Garlic powder and ground cumin: These two create a warm, earthy backbone that balances the heat.
• Plain Greek yogurt: Thick and tangy, it becomes a creamy sauce that feels indulgent but keeps things light.
• Lime juice and fresh cilantro: They brighten the yogurt sauce and cut through the richness with a fresh, zesty punch.
• Honey: Just a touch rounds out the acidity and adds a whisper of sweetness.
• Flour tortillas: Soft and pliable, they hold everything together without tearing when you roll.
• Ripe avocado: Creamy and mild, it cools the spice and adds a buttery texture.
• Romaine or iceberg lettuce: The crunch is essential, it keeps the wrap from feeling too soft.
• Red onion: Thinly sliced, it adds a sharp bite that wakes up every other flavor.
• Tomato: Optional, but it adds juicy pops of freshness if you like a little extra.

Instructions

Marinate the Chicken:

In a bowl, mix chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until it forms a thick, fragrant paste. Toss the chicken breasts in the marinade, making sure every surface is coated, then let them sit for at least 15 minutes or up to 2 hours in the fridge if you have time.

Cook the Chicken:

Heat a grill pan or skillet over medium-high until it's sizzling hot. Lay the chicken down and let it cook undisturbed for 6 to 7 minutes per side, until the edges are charred and the juices run clear. Rest the chicken for 5 minutes, then slice it thinly against the grain.

Make the Yogurt Sauce:

Whisk together Greek yogurt, lime juice, cilantro, honey, salt, and pepper in a small bowl until smooth and creamy. Taste it and adjust the lime or honey to your liking.

Warm the Tortillas:

Heat each tortilla in a dry skillet for a few seconds on each side, or wrap them in a damp towel and microwave for 20 seconds. This makes them soft and easy to fold without cracking.

Assemble the Wraps:

Lay a tortilla flat and pile lettuce, sliced chicken, avocado, red onion, and tomato down the center. Drizzle generously with the yogurt sauce, then fold in the sides and roll tightly from the bottom up.

Slice and Serve:

Cut each wrap in half on a diagonal and serve immediately while the chicken is still warm. If you wait too long, the lettuce wilts and the tortilla gets soggy.

Save to Pinterest

One afternoon, I packed these wraps for a picnic and wrapped them in foil to keep them snug. When we opened them by the lake, they were still warm and perfectly intact. My friend said it tasted better outside, and I think she was right.

Making It Your Own

I've swapped the chicken for grilled shrimp when I wanted something lighter, and it worked beautifully with the same marinade. You can also add black beans or corn for extra texture, or throw in pickled jalapeños if you want more heat. One time I ran out of tortillas and used pita bread, it turned into a different dish entirely, but still delicious.

Storage and Reheating

The cooked chicken keeps in the fridge for up to three days, so I often grill extra and use it for salads or grain bowls. Store the components separately and assemble wraps fresh, otherwise the tortillas get soggy. If you must pack them ahead, wrap tightly in foil and keep the sauce on the side until you're ready to eat.

Pairing Suggestions

These wraps go beautifully with a cold lager or a crisp Sauvignon Blanc, something refreshing that doesn't fight the spice. I also love serving them with a side of tortilla chips and fresh salsa, or a simple slaw dressed with lime and cilantro.

• A chilled Mexican beer with a lime wedge is always a crowd pleaser.
• For a non-alcoholic option, try a sparkling agua fresca or iced hibiscus tea.
• If you want something heartier on the side, roasted sweet potato wedges with cumin are perfect.

Save to Pinterest

This wrap has become my answer to almost every craving: quick, satisfying, and just spicy enough to feel exciting. I hope it becomes yours too.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, you can marinate the chicken for up to 2 hours in the refrigerator for deeper flavor. Cook it fresh when ready to assemble, or refrigerate cooked chicken for up to 3 days and reheat gently before serving.

→ How can I make this gluten-free?

Simply substitute the flour tortillas with gluten-free tortillas. All other ingredients are naturally gluten-free, though always verify product labels for cross-contamination warnings.

→ What's the best way to keep the wraps from falling apart?

Warm your tortillas briefly to make them pliable, and don't overfill each wrap. Roll tightly after folding in the sides, and slice in half for easier handling. Serving immediately prevents the tortillas from becoming soggy.

→ Can I substitute the Greek yogurt sauce?

Absolutely. Sour cream works well as a direct substitute, or try lime crema, chipotle mayo, or a simple lime-cilantro dressing for different flavor profiles.

→ What drinks pair well with these wraps?

A crisp lager complements the smoky chipotle flavors beautifully. For non-alcoholic options, try a chilled agua fresca, lime-infused sparkling water, or Mexican hot chocolate for contrast.

→ How do I adjust the spice level?

For more heat, add additional chipotle peppers or a pinch of cayenne to the marinade. For milder flavor, reduce the chipotle amount or remove some seeds from the peppers before chopping.