Vibrant wrap with smoky chipotle chicken, creamy avocado, crisp lettuce, and tangy Greek yogurt sauce. Ready in 35 minutes.
# What You’ll Need:
→ Chicken Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons chipotle in adobo sauce, finely chopped
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Greek Yogurt Sauce
09 - 1/2 cup plain Greek yogurt
10 - 1 tablespoon fresh lime juice
11 - 1 tablespoon fresh cilantro, chopped
12 - 1/2 teaspoon honey
13 - Salt and black pepper to taste
→ Assembly
14 - 4 large flour tortillas
15 - 1 large ripe avocado, sliced
16 - 2 cups shredded romaine or iceberg lettuce
17 - 1 small red onion, thinly sliced
18 - 1 medium tomato, diced
# Directions:
01 - In a mixing bowl, combine chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Add chicken breasts and coat thoroughly. Allow to marinate for minimum 15 minutes, or up to 2 hours refrigerated for enhanced flavor development.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes before slicing thinly against the grain.
03 - In a small bowl, whisk together Greek yogurt, lime juice, fresh cilantro, honey, salt, and pepper until smooth and well combined.
04 - Warm tortillas in a dry skillet over medium heat or microwave for several seconds until pliable and ready for assembly.
05 - Place lettuce in the center of each tortilla. Layer sliced chicken, avocado, red onion, and tomato. Drizzle generously with Greek yogurt sauce.
06 - Fold in the sides of the tortilla and roll up tightly to create a secure wrap. Slice diagonally in half and serve immediately.
