Chipotle Chicken Wrap. Turn up the heat and brown the chicken all over. Pour in the tomatoes and bring to the boil. Tender chicken strips and mixed leaves with our mouth watering Chipotle sauce.
Recipe Info : Serving: Dietary: Nut Free, Dairy Free, Low Sugar, Ingredients. ingredients. Meanwhile, combine the mayonnaise and chipotle in a bowl. DIRECTIONS cube chicken and cook in skillet. put top three ingrediants in a bowl. put the rest of the ingrdiants in the blender except for tortillias, and pure'. after blending put in bowl, mix all together and serve on tortillias.
Turn up the heat and brown the chicken all over. Pour in the tomatoes and bring to the boil. Tender chicken strips and mixed leaves with our mouth watering Chipotle sauce.
Chipotle Chicken Wrap is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chipotle Chicken Wrap is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have chipotle chicken wrap using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chipotle Chicken Wrap:
- It’s of tortillas.
- You need of chicken breast.
- Take of romaine lettuce.
- It’s of cucumber.
- You need of tomato.
- Get of chipotle rance.
- Prepare of shredded cheddar.
- Make ready of onion powder.
- Get of salt.
Chipotle Chicken Wrap Grilled chicken strips, monterey jack cheese, chipotle sauce, mixed peppers and red onions served on whole wheat tortilla shell. Down the center of the tortilla, layer a handful of mixed greens followed by tomato, cheese, and finished off with shredded chicken. Roll up wrap and slice in half. Whisk the oil, chipotle paste and honey together in a large bowl.
step by step to make Chipotle Chicken Wrap:
- Place chicken breast in Zip-loc bag. Add 2 tbsp chipotle rance, tsp onion powder, and 1/2 tsp salt. Shake bag, let sit for 20 minutes..
- Heat pan, sear outside of chicken, then reduce heat and cover. Cook thoroughly to 165°..
- Take head of lettuce, cut 2-inch strip and chop. Cut 1/4 cucumber into 1/2 slices. Chop slice of tomato..
- Plate tortilla. Add lettuce, cucumber, tomato, and cheese..
- Remove chicken from heat, and cut into 1/2" strips. Place on tortilla, wrap with both ends closed, and chop in half. Arrange wraps, and drizzle 2 tbsp chipotle ranch on plate for dip..
Add the chicken and toss to coat, then spread out on a non-stick baking tray. Add avocado and/or sour cream if desired. Fold the sides of the tortilla tightly to form a square pocket or burrito. Heat a non-stick pan or grill to medium heat. My Recipes My Lists My Calendar.
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