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🌶 Chipotle Marinade
115 g
Chipotle peppers in adobo sauce
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5 cloves
Fresh garlic
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to taste
Salt
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½ tsp
Black pepper
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1 tsp
Smoked paprika powder
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2 tsp
Oil
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1 tbsp
Fresh lime juice
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🍗 Chicken
900 g
Boneless chicken breast/thighs, cut small
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2–3 tbsp
Chipotle marinade (from above)
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2–3 tbsp
Oil, for cooking
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🥣 Creamy Chipotle Sauce
3 tbsp
Mayonnaise
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3 tbsp
Sour cream or Greek yogurt
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to taste
Salt
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½ tsp
Black pepper
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1 tsp
Smoked paprika powder
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1–3 tbsp
Chipotle marinade (adjust to taste)
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1 tsp
Lime juice
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🌯 To Assemble
6 large
Tortilla wraps
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100 g
Mixed cheese
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75 g
Lettuce, shredded
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150 g
Mixed bell pepper, diced
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1
Red onion, diced
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1
Make the marinade — Blend 115 g chipotle peppers in adobo sauce, 5 cloves garlic, 1 tsp smoked paprika, ½ tsp black pepper, 1 tbsp lime juice, 2 tsp oil, and salt to taste. Blend until a smooth paste forms.
2
Marinate the chicken — Cut 900 g boneless chicken breast/thighs into small pieces. Coat with 2–3 tbsp of the chipotle marinade. Mix well and marinate for at least 1–2 hrs.
3
Make the sauce — Mix 3 tbsp mayonnaise, 3 tbsp sour cream or Greek yogurt, 1–3 tbsp chipotle marinade (adjust to taste), 1 tsp smoked paprika, ½ tsp black pepper, 1 tsp lime juice, and salt to taste. Stir until smooth and set aside.
4
Cook the chicken — Heat 2–3 tbsp oil in a pan over medium heat. Add the marinated chicken and cook for 8–10 min, flipping occasionally, until cooked through.
5
Assemble — Lay 1 large tortilla flat. Spread 1–2 tbsp chipotle sauce. Layer shredded lettuce, cooked chicken, diced bell peppers, red onion, mixed cheese, and more sauce. Wrap tightly and press on a skillet or panini press for 2–3 min per side until crispy. Repeat for 6 wraps. Serve warm.
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⏱ Timing Guide
Marinade: Minimum 1–2 hours. Overnight in the fridge = maximum flavour depth.
Cook chicken: 8–10 minutes over medium heat, flipping halfway. Internal temp should reach 165°F / 74°C.
Press wrap: 2–3 minutes per side on a skillet or panini press until golden and crispy.