Vibrant wrap with smoky chipotle chicken, creamy avocado, crisp lettuce, and tangy Greek yogurt sauce wrapped in soft tortilla.
# What you'll need:
→ Chicken Marinade
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 - ½ teaspoon ground cumin
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Greek Yogurt Sauce
09 - ½ cup plain Greek yogurt
10 - 1 tablespoon fresh lime juice
11 - 1 tablespoon fresh cilantro, chopped
12 - ½ teaspoon honey
13 - Salt and pepper to taste
→ 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
# Method:
01 - In a mixing bowl, combine chopped chipotle in adobo sauce, olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Add chicken breasts and toss thoroughly to coat. Marinate for at least 15 minutes, or refrigerate up to 2 hours 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. Transfer to a cutting board and rest for 5 minutes before slicing thinly.
03 - In a small bowl, whisk together Greek yogurt, lime juice, fresh cilantro, honey, salt, and pepper until smooth and well combined.
04 - Heat tortillas in a dry skillet over medium heat or microwave for several seconds until pliable and warm.
05 - Place each tortilla on a flat surface. Layer shredded lettuce, sliced chicken, avocado slices, red onion, and tomato in the center. Drizzle generously with Greek yogurt sauce.
06 - Fold in the sides of the tortilla and roll tightly into a wrap. Slice diagonally in half and serve immediately.
