Best Chipotle Chicken Wraps Recipes

CHIPOTLE CHICKEN WRAPS

Steps:

• Heat the oil in a frying pan over a low-medium heat. Toss in the onion and cook for 10 mins until softened. Crush in the garlic and stir for 1 min before adding the chicken. Turn up the heat and brown the chicken all over. Spoon over the chipotle and stir to coat for 1 min. Pour in the tomatoes and bring to the boil. Season well and reduce the heat to a gentle simmer.
• Cook for 5-6 mins or until the chicken is cooked through and any excess liquid has evaporated. Stir the beans through until warmed, then remove from the heat. Warm the wraps following pack instructions.
• Divide the mix between the wraps, top with the avocado and shredded lettuce, and squeeze over the lime. Roll up and cut in half before serving.

CHIPOTLE CHICKEN WRAPS

Steps:

• cube chicken and cook in skillet.
• put top three ingrediants in a bowl.
• put the rest of the ingrdiants in the blender except for tortillias, and pure'. after blending put in bowl, mix all together and serve on tortillias. Use leftover sour cream and cilantro to garnish.

TEQUILA LIME CHICKEN WRAPS WITH CHIPOTLE RANCH SAUCE

Steps:

• Mix together tequila, lime juice, orange juice, lime zest, orange zest, chill powered, garlic, ground black pepper, Cayenne Pepper, and ½ teaspoon of salt.
• Butterfly chicken and place in a zip lock bag with ¾ of the marinade and the remaining salt, shake together and let marinade over night. Save remaining marinade.
• Mix ranch dressing mix and chipotle seasoning into sour cream, to taste. Let sit 1 hr or overnight for flavors to blend.
• Grill chicken and then cut into strips.
• Meanwhile, sauté bell pepper and onion in oil, until tender crisp about 5 minutes. After about 2 minutes add remaining marinade and simmer until marinade is gone.
• Serve chicken and pepper/onion mixture on warm flour tortillas with chipotle ranch sauce, lettuce, tomato and shredded cheese.

CHIPOTLE CHICKEN LETTUCE WRAPS (PALEO)

Steps:

• Heat the 2 Tbs. oil in a large sauté pan over medium-high. Season the chicken with salt and pepper and sear for 6 minutes on each side until cooked through and browned all over. Move to a cutting board and let sit for 5 minutes. Then dice the chicken.
• Transfer bell peppers to pan and cook until they just begin to soften, about 3 minutes Remove from pan.
• In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce. Process until smooth.
• Add the chicken back and peppers to the pan, along with the chipotle sauce. Toss until combined.
• Serve a couple of Tbs. (or more if you're a freak like me) of the chicken mixture in each lettuce cup and garnish with scallions and avocado!

EASY CHIPOTLE BBQ CHICKEN WRAPS

Steps:

• Heat vegetable oil in a non-stick grill pan over medium high heat.
• Cut chicken breasts into slices about a half inch wide; season with salt, pepper, and garlic powder.
• Place chicken slices in pan (about 8-10 at a time) and grill until browned and juices run clear, about 3-4 minutes on each side. Repeat until all chicken is cooked.
• Meanwhile, process chipotles in adobo in food processor until fine. Add in the BBQ sauce and process to make sure everything is pureed.
• Remove chipotle BBQ sauce and place in small saucepan over medium low heat until warmed through. Drop a few chicken pieces at a time in the sauce to coat.
• Place tortillas between 2 damp paper towels and microwave 30 seconds.
• Build your wrap: layer a few chicken pieces, lettuce, and cheese in middle of tortilla. Add sour cream if desired. Leave about 1-2 inches of tortilla at bottom with no fillings. Fold one edge of tortilla over, then fold up the bottom, and finish by folding over the remaining edge.
• Lay on plate with folded side down and enjoy!