Best Kickin Chipotle Chicken Wrap Recipes

Grilled Chicken Wrap with Chipotle Mayo image

Provided by Robert Irvine : Food Network

Time 25m

Yield 4 sandwiches

Number Of Ingredients 12

Grapeseed oil, for oiling pan, optional
Four 4- to 5-ounce boneless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon chipotle puree from canned or jarred chipotles
1 teaspoon salt
Four 10-inch tortillas
1 cup shredded romaine or iceberg lettuce
8 tomato slices, 1/4 inch thick
1 avocado, sliced

Steps:

For the chicken: Heat a seasoned grill or nonstick pan until warmed and add some oil if using. Sprinkle the chicken breasts with the salt and pepper. Cook the breasts for 2 minutes on the first side, and then flip and cook for 2 minutes more. Flip again to the first side and cook 2 minutes. Flip one last time and cook for 2 minutes more (the total cooking time will be 8 minutes). Allow the chicken to rest and cool before slicing on the bias, cutting four to five slices from each breast.
For the mayo: Whisk together the mayonnaise, lemon juice, chipotle puree and salt in a medium bowl, mixing well.
For the wraps: Apply about 1 tablespoon of the mayo to the center of each tortilla. Next, add some lettuce, sliced chicken, tomato and avocado, and then fold the ends in to the center to seal. Finally, bring the flap side of each tortilla over and roll to create sealed sandwich wraps. Slice on the bias and serve.

Chipotle Chicken Wraps image

Provided by armywife516

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

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.

Easy Chipotle BBQ Chicken Wraps image

Provided by luvn-n-the-oven

Time 25m

Yield 6 wraps, 2-3 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
1 cup barbecue sauce (use your favorite kind)
1 -2 canned chipotle chile in adobo (use 1 chili if you want it milder and 2 if you like it hotter. Note ( use 1-2 chilies, not 1-2 cans!)
2 tablespoons vegetable oil
6 flour tortillas
salt
pepper
garlic powder
shredded lettuce
shredded cheddar cheese
sour cream

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!

Nutrition Facts : Calories 744.5, Fat 25.6, SaturatedFat 4.5, Cholesterol 131.7, Sodium 1738.7, Carbohydrate 62.2, Fiber 4.3, Sugar 6.6, Protein 62.1