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

Tips for success

For the crispiest wrap, make sure the skillet is hot before adding the buttered tortillas. Press gently with a spatula while toasting to ensure even contact with the pan.

If you're making multiple wraps, keep the cooked ones warm in a low oven while you finish the rest.

The creamy chipotle sauce can be made up to 3 days ahead and kept refrigerated. It also works great as a dipping sauce for fries, tacos, or grilled vegetables. If the sauce thickens after chilling, stir in a teaspoon of water or lime juice to loosen it.

Variations

• Chicken and Black Bean: Add 1/2 cup drained and rinsed black beans to the filling for extra heartiness. The beans pair well with the smoky chipotle flavor and make the wraps more filling.
• Spicy Chorizo Swap: Replace the chicken with 1 lb fresh chorizo, cooked and crumbled. Omit the marinade and simply cook the chorizo in a skillet until browned, then assemble the wraps as directed.
• Veggie Lover's Wrap: Skip the chicken and use 2 cups roasted or sautéed vegetables like bell peppers, zucchini, and onions. Add a can of black beans for protein, and follow the same assembly and toasting steps.
• Chipotle Ranch Version: Stir 1 tbsp buttermilk or milk into the creamy chipotle sauce to make it thinner and more like a ranch dressing. Add 1/2 tsp dried dill and 1/2 tsp dried parsley for a herby twist.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the fridge for up to 3 days. Keep the sauce separate to maintain texture.

Freezer

Freeze assembled, untoasted wraps individually in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before toasting.

Reheat

Reheat frozen or refrigerated wraps in a skillet over medium heat for 3-4 minutes per side, or in an air fryer at 350°F (175°C) for 5-7 minutes.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days.

To keep them crisp, reheat in a skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F (175°C) for 5 minutes. Avoid microwaving, which makes the tortilla soggy.

The chicken can be marinated up to 24 hours in advance. The creamy chipotle sauce can be made 3 days ahead. You can also assemble the wraps (without toasting) and refrigerate them for up to 8 hours; toast just before serving.

Serving ideas

Serve the wraps hot, sliced diagonally, with the remaining creamy chipotle sauce on the side for dipping.

They're great on their own for dinner, or paired with a simple green salad, Mexican rice, or black beans. For a lighter meal, serve with fresh pico de gallo and sliced avocado.

These wraps also work well for lunch — pack the sauce separately and toast the wraps fresh if possible.

The crispy exterior is best enjoyed right after cooking, but they're still delicious warm. For a fun appetizer, cut the wraps into smaller pinwheel slices and serve with extra sauce.

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, cut into 1/2-inch cubes
• 3 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 kosher salt
• 2 tbsp fresh lime juice
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp chipotle adobo sauce
• 1 garlic clove, minced
• 1 tbsp fresh lime juice
• 4 large flour tortillas (10-inch)
• 2 cups shredded mozzarella cheese
• 2 tbsp butter, softened

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs, soy

Estimated nutrition per serving

Calories

720

Protein

42 g

Carbohydrates

48 g

Fat

38 g

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