Bold wrap featuring smoky chipotle-marinated chicken, creamy avocado, crisp lettuce, and tangy Greek yogurt sauce in a soft tortilla.
# Components:
→ 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 - 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 chopped fresh cilantro
12 - 0.5 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 - Combine chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper in a bowl. Add chicken breasts and toss to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until fully cooked and juices run clear. 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.
04 - Warm tortillas in a dry skillet or microwave for a few seconds until pliable.
05 - Layer lettuce, sliced chicken, avocado, red onion, and tomato in the center of each tortilla. Drizzle with Greek yogurt sauce.
06 - Fold in the sides and roll up tightly. Slice in half and serve immediately.
