Save The smell of chipotle always takes me back to a Tuesday evening when I had fifteen minutes to pull dinner together before a friend stopped by. I threw together this wrap with whatever looked good in the fridge, and that smoky, spicy chicken with cool avocado turned into something I've been making ever since. It's one of those recipes that looks like you tried hard but really just comes together fast. The yogurt sauce was a last-minute idea that became non-negotiable. Now it's my go-to when I want something satisfying without spending an hour in the kitchen.
I made these for a small backyard gathering once, and people kept coming back to ask what was in the marinade. It wasn't anything fancy, just chipotle from a can and a few spices, but the way it caramelized on the grill made it taste like something from a food truck. One friend even took a photo before eating, which felt like a win. That night convinced me that simple ingredients, when treated right, can feel like an event.
Ingredients
- Boneless, skinless chicken breasts: These stay tender if you don't overcook them, and slicing them thin after resting keeps every bite juicy.
- Chipotle in adobo sauce: The secret to that smoky heat, and a little goes a long way, so start with two tablespoons and adjust from there.
- Smoked paprika: Adds another layer of smokiness without extra spice, and it makes the chicken look gorgeous when it hits the pan.
- Plain Greek yogurt: Thick and tangy, it cools down the heat and clings to the fillings better than sour cream ever could.
- Ripe avocado: Creamy and rich, it balances the spice and adds a silky texture that makes each wrap feel indulgent.
- Romaine or iceberg lettuce: The crunch is everything here, and it stays crisp even after you've rolled the wrap up tight.
- Lime juice: Brightens the yogurt sauce and keeps the avocado from browning if you're prepping ahead.
- Flour tortillas: Soft and pliable when warmed, they hold everything together without tearing or getting soggy.
Instructions
- Marinate the chicken:
- In a bowl, mix chipotle, 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, and let them sit for at least 15 minutes while you prep everything else.
- Cook the chicken:
- Heat a grill pan or skillet over medium-high until it's really hot, then add the chicken and let it sear without moving it for 6 to 7 minutes per side. You'll know it's ready when the juices run clear and the edges are dark and caramelized.
- Rest and slice:
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes so the juices settle back in. Slice it thinly against the grain for the most tender bite.
- 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 about 10 seconds per side, or wrap them in a damp towel and microwave for 20 seconds. They should be 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, leaving space on the sides. Drizzle generously with yogurt sauce, fold in the sides, then roll tightly from the bottom up and slice in half on the diagonal.
Save There was one evening when I packed these wraps for a picnic, and they held up beautifully even after sitting in a cooler for an hour. The yogurt sauce stayed creamy, the lettuce stayed crisp, and the smoky chicken tasted even better after the flavors had time to mingle. It's the kind of meal that works just as well on a blanket in the park as it does at your kitchen counter. That flexibility is what keeps me coming back to it.
Scaling and Storage
This recipe doubles easily if you're feeding a crowd, and the chicken keeps well in the fridge for up to three days if you store it separately from the toppings. I like to prep a big batch on Sunday and assemble wraps throughout the week for quick lunches. The yogurt sauce also holds for several days in an airtight container, though you might need to stir it before using. Just keep the tortillas, lettuce, and avocado separate until you're ready to eat so nothing gets soggy or brown.
Customizing the Heat
If you're sensitive to spice, start with just one tablespoon of chipotle and taste the marinade before adding more. You can also seed the chipotle peppers to cut down on heat while keeping that smoky flavor. On the flip side, if you love spice, stir a pinch of cayenne into the marinade or add sliced jalapeños to the wrap. I've found that a little honey in the yogurt sauce helps balance even the spiciest versions without making it sweet.
Serving Suggestions
These wraps are hearty enough to stand alone, but they're even better with a side of tortilla chips and fresh salsa or a simple corn and black bean salad. I've also served them with sweet potato fries when I wanted something a little more filling. If you're hosting, set out all the fillings and let people build their own wraps, it turns dinner into something interactive and fun.
- Pair with a crisp lager, a pale ale, or a chilled Sauvignon Blanc for a refreshing contrast.
- Leftovers make great wrap bowls the next day, just skip the tortilla and serve everything over rice or greens.
- For a lighter version, swap the flour tortilla for a large lettuce leaf and eat it like a lettuce wrap.
Save This wrap has become one of those reliable recipes I reach for when I want something bold and satisfying without a lot of fuss. I hope it finds a spot in your weeknight rotation the way it has in mine.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate for at least 15 minutes for adequate flavor absorption. For deeper, more intense chipotle taste, refrigerate up to 2 hours. Even brief marinating infuses the chicken with smoky spice and tenderness.
- → Can I prepare this ahead of time?
Yes, marinate the chicken the night before and store in the refrigerator. Cook when ready to serve. Prepare the Greek yogurt sauce and chop vegetables several hours ahead, keeping them separate to prevent sogginess. Assemble wraps just before eating for optimal texture.
- → What's the best way to warm tortillas?
Heat tortillas in a dry skillet over medium heat for 10-15 seconds per side, or wrap in a damp paper towel and microwave for 20-30 seconds. Warm tortillas become pliable and easier to roll without cracking or splitting.
- → How do I adjust the spice level?
For milder heat, use less chipotle or remove some adobo sauce before mixing. For extra spice, add more chipotle paste, a pinch of cayenne pepper, or sliced jalapeños. The Greek yogurt sauce helps balance intense heat while adding cooling creaminess.
- → What are good substitutes for Greek yogurt sauce?
Sour cream provides similar tanginess and creaminess. Crema or Mexican crème fraîche align with the cuisine profile. For dairy-free options, try coconut yogurt or cashew cream whisked with lime juice and cilantro.
- → How should I slice the cooked chicken?
After resting 5 minutes, slice chicken thinly against the grain. This creates tender, bite-sized pieces that distribute evenly throughout the wrap and are easier to eat when rolled tightly.