Bold wrap with smoky chipotle chicken, creamy avocado, fresh lettuce, and tangy Greek yogurt sauce served in a soft flour tortilla.
# Ingredient List:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons chipotle in adobo sauce, finely chopped
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ For the Greek Yogurt Sauce
09 - 1/2 cup plain Greek yogurt
10 - 1 tablespoon lime juice
11 - 1 tablespoon chopped fresh cilantro
12 - 1/2 teaspoon honey
13 - Salt and pepper to taste
→ For Assembly
14 - 4 large flour tortillas
15 - 1 large ripe avocado, sliced
16 - 2 cups shredded romaine or iceberg lettuce
17 - 1 small red onion, thinly sliced
18 - 1 medium tomato, diced
# How-To Steps:
01 - In a bowl, combine chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Add chicken breasts and toss to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced depth of flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 6 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice thinly against the grain.
03 - In a small bowl, whisk together Greek yogurt, lime juice, cilantro, honey, salt, and pepper until smooth and well combined.
04 - Warm tortillas in a dry skillet or microwave for a few seconds to enhance pliability and prevent tearing during assembly.
05 - Layer lettuce, sliced chicken, avocado, red onion, and tomato in the center of each tortilla. Drizzle generously with Greek yogurt sauce.
06 - Fold in the sides of each tortilla and roll up tightly to seal. Slice diagonally in half and serve immediately.
