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Chipotle Chicken Avocado Wrap

Chipotle Chicken Avocado Wrap

Smoky chipotle chicken avocado wrap with lime crema, crunchy romaine, and cheese. An easy viral lunch ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast sliced thin
  • 2 chipotles in adobo minced
  • 1 tbsp adobo sauce
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 4 large flour tortillas burrito size
  • 1 avocado sliced
  • 2 cups romaine lettuce shredded
  • 1/2 cup shredded cheese monterey jack or cheddar
  • 1/4 cup cilantro chopped

Method
 

  1. **Marinate.** Toss the chicken with the chipotles, adobo, olive oil, paprika, garlic powder, cumin, and salt. Let it sit for 10 minutes.
  2. **Sear.** Heat a large skillet over medium-high. Cook the chicken for 6 to 7 minutes per side until deeply charred and cooked through.
  3. **Rest.** Transfer to a cutting board and let it rest for 5 minutes, then slice into strips.
  4. **Mix.** Stir the sour cream, lime juice, and a splash of extra adobo in a small bowl for the crema.
  5. **Build.** Warm the tortillas. Spread crema on each one. Top with romaine, chicken, avocado, cheese, and cilantro.
  6. **Roll.** Fold the sides in, then roll tight. Slice in half on the diagonal and serve.

Notes

Store assembled wraps in the fridge for up to 24 hours wrapped tight in parchment. For longer meal prep, store the chicken, crema, and toppings separately for up to 4 days. Warm the tortillas for 10 seconds in the microwave so they roll without cracking.