Crispy Chipotle Chicken Wrap with Creamy Chipotle Sauce Tips, FAQ & printable recipe

Tips for success

For the crispiest wrap, use a cast-iron or heavy-bottomed skillet that holds heat well. Make sure the butter is melted and foaming before adding the wrap, and press down gently with a spatula to ensure even contact.

If you are making multiple wraps, keep the finished ones warm in a 200°F (95°C) oven while you toast the rest, but do not leave them in for more than 10 minutes or they may soften.

The chipotle sauce can be made up to three days ahead and stored in an airtight container in the refrigerator. Stir it well before using. If you prefer a milder sauce, use only 1 tablespoon of adobo sauce and taste before adding more.

For extra heat, add a pinch of cayenne or a few drops of hot sauce to the sauce. The marinade can also be doubled and used for other proteins like shrimp or tofu.

Variations

• Spicy Black Bean: Replace the chicken with 2 cups of cooked black beans, seasoned with the same marinade ingredients. Sear the beans in a hot skillet for 3-4 minutes until lightly charred. Proceed with the wrap assembly and toasting.
• Cheesy Steak: Swap the chicken for 1 pound of thinly sliced flank steak or sirloin. Marinate in the same mixture, then sear quickly over high heat for 2-3 minutes per side. Rest the steak for 5 minutes before slicing and assembling the wraps.
• Veggie Fajita: Use 2 cups of sliced bell peppers and onions, tossed with olive oil and the spice blend. Sauté over high heat until charred and tender, about 6-8 minutes. Add the vegetables to the wraps with extra cheese and sauce.
• Chipotle Shrimp: Substitute 1 1/2 pounds of peeled and deveined shrimp for the chicken. Marinate for 15 minutes, then sear in a hot skillet for 1-2 minutes per side until pink and cooked through. Assemble the wraps with the shrimp and a sprinkle of cilantro.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible.

Freezer

Freeze fully cooked and cooled wraps individually wrapped in plastic wrap and foil for up to 2 months.

Reheat

Reheat frozen wraps in a 375°F (190°C) oven for 15-20 minutes, or in a skillet over medium heat for 5-7 minutes per side, until hot and crispy.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. To maintain crispness, reheat in a skillet over medium heat for 2-3 minutes per side, or in a toaster oven. Avoid microwaving, as it will make the tortilla soggy. The chipotle sauce can be refrigerated separately for up to 5 days.

The chicken can be marinated up to 24 hours in advance, and the sauce can be made up to 3 days ahead. Cooked wraps can be assembled but not toasted, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours.

Toast them directly from the fridge, adding 1-2 minutes to the cooking time. Leftover cooked wraps can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

Serving ideas

Serve these wraps warm, straight from the skillet, with the extra chipotle sauce on the side for dipping. They are substantial enough to be a complete meal, but you can round them out with a simple green salad, roasted vegetables, or Mexican rice. For a lighter side, serve with fresh pico de gallo or avocado slices.

These wraps are perfect for lunch or dinner and can be customized with your favorite toppings. Add shredded lettuce, diced tomatoes, or sliced jalapeños for extra crunch and freshness.

If you like a bit of acidity, a squeeze of lime over the top before serving brightens the flavors. They are also great for meal prep—make a batch and pack them for easy lunches throughout the week.

Frequently asked questions

Recipe card

Crispy Chipotle Chicken Wrap with Creamy Chipotle Sauce

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 2 lb boneless skinless chicken breasts, diced into 1/2-inch cubes
• 2 tbsp chipotle peppers in adobo sauce, finely chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 2 tbsp fresh lime juice
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tbsp chipotle adobo sauce (from the can)
• 1 garlic clove, minced
• 1 tbsp fresh lime juice
• 4 large flour tortillas (10-inch)
• 2 cups shredded mozzarella cheese
• 2 tbsp unsalted butter, softened

Instructions

1. In a large bowl, combine the diced chicken with the chopped chipotle peppers, olive oil, garlic powder, onion powder, cumin, smoked paprika, salt, and lime juice. Toss well to coat every piece. Cover and refrigerate for at least 15 minutes or up to 2 hours. Sear without stirring for 3-4 minutes until charred on the bottom, then flip and cook another 3-4 minutes until the chicken is cooked through and reaches 165°F (74°C).
2. In a small bowl, whisk together the sour cream, mayonnaise, chipotle adobo sauce, minced garlic, and lime juice until smooth and well combined. Taste and adjust with a pinch of salt if desired. Set aside at room temperature while you assemble the wraps.
3. Lay a flour tortilla on a clean work surface. Spread about 2 tablespoons of the chipotle sauce down the center, leaving a 1-inch border at the top and bottom. Sprinkle with a generous handful of shredded mozzarella, then top with a quarter of the cooked chicken. Add another sprinkle of cheese over the chicken. Fold the bottom of the tortilla over the filling, then fold in the sides, and roll tightly into a compact pocket. Repeat with the remaining tortillas and filling.
4. Heat a large skillet over medium heat and add 1 tablespoon of the softened butter, spreading it to coat the bottom. Place two wraps seam-side down in the skillet. Cook for 2 minutes per side, until deep golden brown and crisp. Repeat with the remaining butter and wraps, adjusting the heat if they brown too quickly.
5. Transfer the toasted wraps to a cutting board and let them rest for 1-2 minutes. Slice each wrap diagonally in half with a sharp knife. Serve immediately with the remaining chipotle sauce on the side for dipping.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

38 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.