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Folded Crispy Chipotle Chicken Wraps
Alyssa

Folded Crispy Chipotle Chicken Wraps

Try Folded Crispy Chipotle Chicken Wraps: crispy chicken with smoky chipotle seasoning, fresh veggies, and sauce, all wrapped in a tortilla for a bold meal.
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Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded or diced: Rotisserie chicken works great, adding a depth of flavor and saving you time.
  • 2 tablespoons chipotle sauce: The sauce brings a smoky heat to the dish; use it according to your spice tolerance.
  • 1 teaspoon smoked paprika: This spice enhances the flavor profile with its warmth and color.
  • ½ teaspoon ground cumin: A classic spice in many Latin dishes it adds earthy notes.
  • ½ teaspoon garlic powder: For that delightful garlicky backdrop.
  • ½ teaspoon onion powder: Complements the garlic powder and adds sweetness.
  • 1 tablespoon olive oil: Used to sauté the chicken adding richness.
  • 4 large flour tortillas 10-inch: The wraps serve as a sturdy vessel for our delicious fillings.
  • 1 cup shredded cheese: Choose from cheddar Monterey Jack, or mozzarella for melty goodness.
  • 1 cup shredded lettuce: Adds crunch and freshness.
  • ½ cup diced tomatoes: For a burst of color and hydration.
  • ½ cup sour cream or Greek yogurt: Creaminess to balance the spice; choose Greek yogurt for a healthier option.
  • ½ cup guacamole optional: Adds a creamy texture and rich flavor.
  • 2 tablespoons chopped fresh cilantro optional: For finishing touch and garnish.
  • 2 tablespoons butter or olive oil for cooking: Used for toasting the wraps until crispy and golden.

Method
 

Prepare the Chipotle Chicken:
  1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
  2. Add the 2 cups cooked chicken to the skillet, stirring well to coat it with oil.
  3. Season the chicken by adding 2 tablespoons chipotle sauce, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Stir well to ensure even coating with the seasonings.
  4. Cook for 3-5 minutes, or until everything is heated through. Remove from heat and set aside.
Assemble the Wraps:
  1. Cut a single slit from the center to the edge of each 4 large flour tortillas.
Visualize dividing the tortilla into four quadrants and fill each as follows:
  1. Quadrant 1: Add the prepared chipotle chicken mixture.
  2. Quadrant 2: Place 1 cup shredded cheese.
  3. Quadrant 3: Add 1 cup shredded lettuce and ½ cup diced tomatoes.
  4. Quadrant 4: Spoon in ½ cup sour cream or Greek yogurt and ½ cup guacamole (if using).
  5. Fold the tortilla by taking the quadrant next to the slit and bringing it over the next quadrant. Continue folding until you have a triangular, layered pocket.
Cook the Wraps:
  1. Heat a non-stick skillet or griddle over medium heat. Add a small amount of 2 tablespoons butter or olive oil.
  2. Place the folded wraps seam-side down in the skillet. Cook for 2-3 minutes on each side or until golden brown and crispy. Press gently with a spatula to help the wraps stay folded and toast evenly.
  3. Repeat the process with the remaining wraps, adding more butter or oil as needed.
Serve:
  1. Plate the wraps while they're hot, garnished with 2 tablespoons chopped fresh cilantro, if desired.
  2. Provide extra chipotle sauce, salsa, or ranch dressing for dipping.
  3. Enjoy your wraps with a side of tortilla chips, rice, or a simple salad for a complete meal.