Grilled Chicken Wrap with Chipotle Mayo

This isn’t your average chicken wrap. We’re taking juicy, marinated grilled chicken, a smoky and spicy homemade chipotle mayo, and a vibrant mix of fresh veggies, all bundled up in a soft, pliable tortilla. It’s the perfect lunch for a busy day, a quick and satisfying dinner, or a star player at your next picnic. Easy to customize and packed with flavor, this wrap is a guaranteed crowd-pleaser.

Yield: 4 wraps
Prep Time: 20 minutes (plus 30 minutes marinating)
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Course: Main Course, Lunch
Cuisine: American, Mexican-Inspired
Diet: Easily adaptable to Gluten-Free

Intensities

• Effort: Medium (Involves grilling and making a sauce from scratch)

• Flavor: Savory, Smoky, Spicy, Fresh

• Skills Required: Basic grilling, mixing, knife skills.

Ingredients

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts (about 1 lb / 450g), pounded to an even thickness

• 2 tbsp olive oil

• 1 tbsp fresh lime juice

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp black pepper

For the Chipotle Mayo:

• 1/2 cup (120g) high-quality mayonnaise

• 1-2 tbsp adobo sauce (from a can of chipotle peppers in adobo)

• 1 small chipotle pepper in adobo, minced (for extra heat)

• 1 tbsp fresh lime juice

• 1 small garlic clove, minced or grated

• Pinch of salt

For the Wraps & Fillings:

• 4 large (10-inch) flour tortillas (or spinach/herb tortillas)

• 2 cups romaine or iceberg lettuce, shredded

• 1 large tomato, diced

• 1 ripe avocado, sliced

• 1/2 small red onion, thinly sliced

• 1/2 cup (50g) shredded Monterey Jack or cheddar cheese (optional)

• Fresh cilantro, for garnish (optional)

Instructions

1. Marinate the Chicken:

In a medium bowl, whisk together the olive oil, lime juice, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken breasts and turn to coat thoroughly. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

2. Make the Chipotle Mayo:

While the chicken is marinating, prepare the sauce. In a small bowl, combine the mayonnaise, adobo sauce, minced chipotle pepper, lime juice, minced garlic, and a pinch of salt. Stir until smooth and well-combined. Taste and adjust heat by adding more adobo sauce if desired. Cover and refrigerate until ready to use.

3. Grill the Chicken:

Preheat your grill, grill pan, or skillet over medium-high heat. Lightly oil the grates to prevent sticking. Remove the chicken from the marinade, letting any excess drip off.
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with beautiful grill marks.
Transfer the chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring it stays moist. Then, slice it into thin strips.

4. Assemble the Wraps:

Pro-Tip: Warm the tortillas for 20-30 seconds in a dry skillet or microwave (covered with a damp paper towel) to make them more pliable and less likely to tear.
Lay a tortilla flat on a clean surface. Spread a generous tablespoon (or more!) of the chipotle mayo down the center of the tortilla, leaving a 2-inch border at the top and bottom.
On top of the mayo, layer the shredded lettuce, diced tomato, sliced avocado, and red onion. Place a quarter of the grilled chicken strips on top of the veggies. Sprinkle with cheese and cilantro, if using.

5. Fold and Roll:

To fold the wrap tightly, start by folding the sides (the short ends) of the tortilla inward over the filling. Then, from the bottom (the side closest to you), tightly roll the tortilla up and away from you, enclosing the filling completely.
If taking on the go, you can wrap the bottom half in parchment paper or foil to keep it neat.

6. Serve:

Serve immediately, cut in half on a diagonal to show off the colorful layers inside. Enjoy!

Notes & Tips

• Make Ahead: The chipotle mayo can be made up to 5 days in advance and stored in an airtight container in the refrigerator. The chicken can be marinated for up to 4 hours ahead. You can also grill the chicken a day ahead, slice it, and store it in the fridge. Reheat gently before assembling.

• Customize It:

  • Gluten-Free: Use your favorite gluten-free tortillas or large lettuce leaves for a low-carb option.

  • Dairy-Free: Simply omit the cheese.

  • Add More Veggies: Sautéed bell peppers, roasted corn, or black beans would be delicious additions.

  • Spice Level: Control the heat by adjusting the amount of adobo sauce and chipotle pepper. Start with less and add more to taste.

• No Grill? No problem. You can cook the chicken in a grill pan or a regular skillet over medium-high heat with great results.

• Preventing Soggy Wraps: Ensure your lettuce is thoroughly dried after washing and your tomatoes are deseeded if they are very juicy.

Nutrition Information

• Disclaimer: The nutritional information provided is an estimate and will vary based on the specific brands of ingredients you use and any modifications you make. It does not include optional ingredients.

• Serving Size: 1 wrap (with 1 tbsp mayo, without optional cheese)

• Calories: 525 kcal

• Total Fat: 34g

• Saturated Fat: 5g

• Cholesterol: 75mg

• Sodium: 780mg

• Total Carbohydrates: 28g

• Dietary Fiber: 6g

• Sugars: 4g

• Protein: 28g

This nutritional estimate is calculated using a standard database. For precise information, it’s recommended to input your exact ingredients into a nutritional calculator.