Bold wrap with smoky chipotle chicken, creamy avocado, crisp lettuce, and tangy Greek yogurt sauce in a soft tortilla.
# What You 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 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Greek Yogurt Sauce
09 - 1/2 cup plain Greek yogurt
10 - 1 tablespoon lime juice
11 - 1 tablespoon fresh cilantro, chopped
12 - 1/2 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
# Steps:
01 - Combine chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper in a bowl. Add chicken breasts and toss thoroughly to coat. Marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor development.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts 6 to 7 minutes per side until fully cooked with clear juices. Rest for 5 minutes, then slice thinly against the grain.
03 - Whisk together Greek yogurt, lime juice, fresh cilantro, honey, salt, and pepper in a small bowl until smooth and well combined.
04 - Warm tortillas in a dry skillet over medium heat or microwave for a few seconds to enhance pliability and prevent splitting during assembly.
05 - Layer lettuce, sliced chicken, avocado, red onion, and tomato in the center of each warm tortilla. Drizzle generously with Greek yogurt sauce.
06 - Fold in the sides of each tortilla and roll tightly to secure all filling. Slice diagonally in half and serve immediately.
