Vibrant wrap with smoky chipotle chicken, creamy avocado, crisp lettuce, and tangy Greek yogurt sauce in a soft tortilla.
# What You'll Need:
→ Chicken Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons chipotle peppers in adobo sauce, finely chopped
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
→ Greek Yogurt Sauce
09 - 0.5 cup plain Greek yogurt
10 - 1 tablespoon fresh lime juice
11 - 1 tablespoon fresh cilantro, chopped
12 - 0.5 teaspoon honey
13 - Salt and 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
# How To:
01 - Combine chipotle peppers in adobo sauce, olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper in a mixing bowl. Add chicken breasts and toss thoroughly to coat. Marinate for at least 15 minutes at room temperature or up to 2 hours refrigerated for enhanced flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 6-7 minutes per side until fully cooked and juices run clear. Transfer to a cutting board and rest for 5 minutes, then slice thinly.
03 - Whisk together Greek yogurt, lime juice, cilantro, honey, salt, and pepper in a small bowl until smooth and well combined.
04 - Heat tortillas in a dry skillet over medium heat or microwave for a few seconds until pliable and warm.
05 - Place a tortilla on a work surface. Layer lettuce, sliced chicken, avocado slices, red onion, and tomato in the center. Drizzle generously with Greek yogurt sauce. Fold in the sides and roll tightly.
06 - Slice each wrap in half diagonally and serve immediately while warm.
