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Easy Spicy High-Protein Chipotle Chicken Wrap

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A quick and easy chipotle chicken wrap packed with protein and smoky heat, perfect for meal prep and busy weekdays.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breast
  • 2 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • 4 large whole wheat or spinach tortillas
  • 1 ripe avocado, sliced
  • 1 cup shredded lettuce or crunchy cabbage
  • ½ cup diced tomatoes
  • ¼ cup shredded cheddar or pepper jack cheese (optional)
  • 2 tbsp Greek yogurt or sour cream
  • 1 lime, cut into wedges

Instructions

  1. Pat the chicken breasts dry with paper towels. In a mixing bowl, combine chipotle chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Drizzle olive oil over the chicken and toss to coat evenly. Rub the spice mixture all over the chicken breasts, pressing it in gently.
  2. Heat a nonstick skillet or grill pan over medium-high heat until hot. Place the chicken breasts in the pan and cook for about 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). Avoid moving the chicken too much to get a nice sear. Remove from heat and let rest for 5 minutes.
  3. Slice the rested chicken into thin strips or bite-sized pieces.
  4. Warm the tortillas in a dry pan over medium heat for 20-30 seconds per side or wrap in a damp paper towel and microwave for 15 seconds.
  5. Lay each tortilla flat and spread about 1 tablespoon of Greek yogurt or sour cream in the center. Layer with shredded lettuce or cabbage, diced tomatoes, sliced avocado, cheese if using, and the sliced chipotle chicken. Squeeze lime juice over the filling.
  6. Fold the sides over the filling, then roll tightly from the bottom up to enclose all ingredients. Optionally, press the wrap in a panini press or grill pan for 1-2 minutes to melt the cheese and crisp the tortilla slightly.
  7. Serve immediately or wrap tightly in foil or parchment paper for meal prep. Store refrigerated for up to 3 days and reheat gently in a skillet or microwave.

Notes

Use a meat thermometer to ensure chicken reaches 165°F (74°C). Warm tortillas before assembling to prevent cracking. For gluten-free, use almond flour tortillas. Swap Greek yogurt for coconut yogurt for dairy-free option. Add extra avocado or lime to balance chipotle heat. Store wraps tightly wrapped in foil or airtight containers in the fridge for up to 3 days. Remove avocado before freezing and add fresh after thawing.

Nutrition

Keywords: chipotle chicken wrap, high protein wrap, spicy chicken wrap, meal prep wrap, quick chicken recipe, healthy lunch, easy chicken wrap

Find it online: https://coracooks.com/easy-spicy-high-protein-chipotle-chicken-wrap-recipe-for-perfect-meal-prep/