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

Tips for success

For the crispiest wraps, make sure the skillet is hot before adding the butter and the wraps. Press down gently with a spatula to ensure even browning.

If you're making multiple wraps, keep the cooked ones warm in a 200°F (93°C) oven while you toast the rest.

The sauce can be made up to 3 days ahead and stored in the refrigerator. It also makes a great dip for fries or a spread for sandwiches.

For a lighter version, use Greek yogurt instead of sour cream, but note that the flavor will be tangier and less rich.

Variations

• Vegetarian: Substitute the chicken with 2 cups of roasted or grilled vegetables like bell peppers, zucchini, and mushrooms. Marinate them in the same chipotle mixture and sear until tender.
• Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce to the filling. Use pepper jack cheese instead of mozzarella for extra heat.
• BBQ Twist: Swap the chipotle sauce for a smoky BBQ sauce mixed with a little lime juice. Use cheddar cheese instead of mozzarella.
• Breakfast Wrap: Add scrambled eggs to the filling and use the chipotle sauce as a breakfast condiment. Serve with a side of hash browns.

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 prevent sogginess.

Freezer

Freeze assembled but untoasted wraps for up to 2 months. Thaw overnight and toast as directed.

Reheat

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

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. To keep them from getting soggy, store the sauce separately and spread it on just before serving.

Reheat in a skillet over medium heat to revive the crispiness, or in an air fryer at 350°F (175°C) for 3-5 minutes.

The chicken can be marinated up to 2 days in advance. The sauce can be made up to 3 days ahead.

You can also assemble the wraps (without toasting) and refrigerate them for up to 24 hours, then toast them just before serving. This makes them perfect for meal prep or entertaining.

Serving ideas

Serve the wraps warm, sliced diagonally, with extra creamy chipotle sauce on the side for dipping. They pair well with a simple green salad, Mexican rice, or black beans. For a lighter meal, serve them with fresh pico de gallo or sliced avocado.

These wraps are also great for lunchboxes. Wrap them in foil to keep them warm and crisp. They're best eaten fresh, but they still taste great the next day if reheated properly. For a party, cut them into smaller pinwheels and serve as appetizers.

Frequently asked questions

Recipe card

Crispy Chipotle Chicken Wraps with Creamy Chipotle Sauce

Prep 20 minCook 15 minRest 5 minTotal 40 minServes 4

Ingredients

• 2 lb boneless skinless chicken breasts, diced
• 3 tbsp chipotle peppers in adobo sauce, minced
• 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 lime juice
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp chipotle adobo sauce
• 1 garlic clove, minced
• 1 tbsp lime juice
• 2 cups shredded mozzarella cheese
• 4 large flour tortillas
• 2 tbsp butter, softened

Instructions

1. In a large bowl, combine the diced chicken, minced chipotle peppers in adobo, olive oil, garlic powder, onion powder, ground cumin, smoked paprika, salt, and lime juice. Toss well to coat every piece evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours, to let the flavors meld.
2. In a small bowl, whisk together the sour cream, mayonnaise, chipotle adobo sauce, minced garlic, and lime juice until smooth. Season with a pinch of salt if desired. Set aside.
3. Heat a large skillet over medium-high heat until smoking hot. Add the marinated chicken in a single layer, working in batches if needed. Sear without moving for 3-4 minutes until charred on one side, then flip and cook another 3-4 minutes until the chicken is cooked through and reaches 165°F (74°C) in the center.
4. Transfer the cooked chicken to a cutting board and let rest for 5 minutes. Warm the tortillas briefly in a dry skillet or microwave. Lay a tortilla on a work surface, spread a generous amount of the creamy chipotle sauce down the center, top with a portion of the chicken, and sprinkle with shredded mozzarella. Fold in the sides and roll tightly.
5. Wipe out the skillet and place over medium heat. Spread a thin layer of butter on the outside of each wrap. Place the wraps seam-side down in the skillet and toast for 2-3 minutes per side, until golden brown and crispy on all sides. Press gently with a spatula to ensure even browning.
6. Transfer the toasted wraps to a cutting board and let rest for 2 minutes. Slice each wrap diagonally and serve with the remaining creamy chipotle sauce on the side for dipping.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

35 g

Fat

35 g

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