Chipotle Chicken Wraps

Ingredients

• boneless chicken (breast or thighs), cut into small pieces — 900 g
• chipotle marinade — 2.5 tbsp
• salt
• black pepper — 0.5 tsp
• smoked paprika — 1 tsp
• ground cumin — 1 tsp
• oil (for cooking) — 2.5 tbsp
• lime juice — 1 tbsp
• dried oregano — 0.5 tsp
• large tortilla wraps — 6 pcs
• mixed cheese (optional), shredded — 1 cup
• lettuce, shredded — 1 cup
• tomatoes, seeded and diced — 1 cup
• red onion, diced — 1 pcs

Steps

1. Prepare the chipotle marinade (see subrecipe) by blending the chipotle peppers, garlic and oil into a smooth paste.
2. Place the chopped chicken in a bowl and add about 2 to 3 tablespoons of the prepared chipotle marinade, salt to taste, black pepper, smoked paprika, ground cumin, dried oregano and the lime juice; toss to coat evenly. Cover and marinate in the refrigerator for at least 1–2 hours.
3. Make the creamy chipotle sauce (see subrecipe) while the chicken marinates.
4. Heat the cooking oil in a skillet over medium heat. Add the marinated chicken in a single layer and cook, turning occasionally, for 8–10 minutes until the pieces are cooked through and lightly browned.
5. Lay a tortilla flat and spread 1–2 tablespoons of the creamy chipotle sauce over it. Top with shredded lettuce, cooked chipotle chicken, diced tomatoes, diced red onion and a sprinkle of mixed cheese if using. Add a little more sauce if desired.
6. Roll the tortilla tightly to form a wrap. Warm the wrapped tortilla on a dry skillet or panini press for about 2–3 minutes, turning, until the outside is crisp and warmed through.
7. Slice in half and serve warm.

Chipotle marinade

• chipotle peppers in adobo sauce — 113 g
• fresh garlic cloves — 5 pcs
• oil — 2 tsp

1. Combine the chipotle peppers in adobo, fresh garlic cloves and oil in a blender or food processor.
2. Blend until a smooth paste forms; scrape down the sides as needed. Transfer to a bowl or jar and reserve some for the creamy chipotle sauce.

Creamy chipotle sauce

• mayonnaise — 3 tbsp
• sour cream or Greek yogurt — 3 tbsp
• salt
• black pepper — 0.5 tsp
• smoked paprika — 1 tsp
• chipotle marinade — 2.5 tbsp
• garlic powder — 1 tsp
• lime juice — 1 tsp
• honey — 1 tsp

1. In a bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), black pepper and smoked paprika.
2. Add the chipotle marinade, garlic powder, lime juice and honey; whisk until smooth and creamy. Taste and season with salt if needed.
3. Cover and refrigerate until ready to use.