Crispy Chipotle Chicken Wrap with Creamy Chipotle Sauce Step-by-step instructions

Before you start

Before cooking, cut the chicken into 1/2-inch cubes and measure out all the marinade ingredients. In a small bowl, whisk together the creamy chipotle sauce ingredients and refrigerate.

Let the chicken marinate for at least 20 minutes — this can be done ahead. Set out the tortillas and shredded mozzarella so everything is ready to assemble. Heat a large skillet over medium-high heat just before cooking.

Instructions

Marinate and Sauce

1. 1Marinate the Chicken
   In a large bowl, combine the diced chicken with the chopped chipotle peppers in adobo, olive oil, garlic powder, onion powder, ground cumin, smoked paprika, kosher salt, and lime juice. Toss until every piece is well coated. Cover and refrigerate for at least 20 minutes, or up to 24 hours.
   Look for The chicken is evenly coated in a reddish-orange marinade with visible chipotle flecks.
   Tip Cut the chicken into uniform 1/2-inch cubes so they cook evenly and fit neatly in the wrap.
2. 2Make the Creamy Chipotle Sauce
   In a small bowl, whisk together the sour cream, mayonnaise, chipotle adobo sauce, minced garlic, and lime juice until smooth. Cover and refrigerate until ready to use.
   Look for The sauce is smooth, pale orange, and thick enough to coat a spoon.
   Tip Taste the sauce and add more adobo sauce for extra heat, or a pinch of salt if needed.

The chicken should be coated in a reddish-orange marinade with visible bits of chipotle. The sauce should be smooth, pale orange, and thick enough to coat a spoon. Everything is prepped and ready for cooking.

Cook and Assemble

3. 3Sear the Chicken
   Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed). Cook without stirring for 2-3 minutes until the bottom is charred, then flip and cook for another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Transfer to a plate and let rest for 5 minutes.
   Look for The chicken cubes are golden-brown with charred edges and no longer pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan; searing in batches ensures a nice crust instead of steaming.
4. 4Assemble the Wraps
   Lay a tortilla on a clean work surface. Spread a generous spoonful of the creamy chipotle sauce in the center, leaving a border. Sprinkle with a handful of shredded mozzarella, then top with a portion of the cooked chicken. Drizzle a little more sauce over the chicken, then fold in the sides and roll tightly into a burrito shape.
   Look for The wrap is tightly rolled with no gaps, and the filling is visible at the ends.
   Tip Don't overfill; about 1 cup of filling per wrap works best for a tight roll.

The chicken is golden-brown with charred edges, cooked through, and has rested. The wraps are tightly rolled, with sauce and cheese visible at the ends. The filling is moist and aromatic.

Toast and Serve

5. 5Toast the Wraps
   Wipe the skillet clean and return to medium heat. Spread a thin layer of butter on the outside of each wrap. Place the wraps seam-side down in the skillet and cook for 2-3 minutes per side, until golden brown and crispy on all sides. Press gently with a spatula to ensure even browning.
   Look for The tortilla is golden-brown with darker spots and feels crisp to the touch.
   Tip Use medium heat so the cheese melts before the tortilla burns.
6. 6Slice and Serve
   Remove the wraps from the skillet and let them rest for 2 minutes. Slice each wrap diagonally in half. Serve immediately with the remaining creamy chipotle sauce for dipping.
   Look for The cut halves reveal layers of melted cheese, juicy chicken, and sauce.
   Tip Resting the wraps helps the cheese set slightly so the filling doesn't spill out when cut.

The wraps are golden-brown and crisp on all sides, with melted cheese oozing from the seams. Slicing reveals layers of cheese, chicken, and sauce. The kitchen smells of butter and smoky chipotle.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken, which causes it to steam instead of brown. Another is overfilling the wraps, making them difficult to roll and causing them to burst during toasting.

Be sure to use medium heat when toasting — too high and the tortilla burns before the cheese melts. Also, don't skip the resting time after toasting; it keeps the filling intact when slicing.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the cubes are firm to the touch with no pink in the center.

The wraps are done when the tortillas are golden brown and crisp on both sides, and the cheese is fully melted — you'll see it oozing from the ends.

Let the cooked wraps rest for 2 minutes before slicing to allow the cheese to set slightly.

• Poultry: 165°F (74°C) in the thickest part