Smoky Chipotle Chicken Wrap by Aylineea

Ingredients

• 2 large chicken breasts (about 600 g / 1.3 lb), sliced into strips
• 3-4 chipotle peppers in adobo (about 30 g / 2 tbsp)
• 4 garlic cloves
• 1 small onion (about 100 g / 1 cup chopped)
• 1 tbsp chosen foods classic mayo
• 2 tbsp greek yogurt
• 1/2 lime (about 1 tbsp / 15 ml)
• 1 tbsp paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) black pepper
• 1 red onion (about 150 g / 1 cup thinly sliced)
• 1 medium cucumber (about 200 g / 1 1/2 cups diced)
• 1 red bell pepper (about 150 g / 1 cup diced)
• 1/4 cup fresh parsley (about 15 g), chopped
• 1 tbsp honey
• 1/2 lemon (about 1 tbsp / 15 ml)
• 1 tbsp chosen foods 100% pure avocado oil
• 3-4 large lavash breads (about 300 g / 10 oz total)
• 1 portion french fries (optional)

Instructions

1. Make the marinade: Blend chipotle peppers, garlic, onion, 1 tbsp Classic Mayo, Greek yogurt, lime juice, salt, and pepper until smooth.
2. Marinate the chicken: Coat sliced chicken with half of the marinade (reserve the rest). Refrigerate for up to 2 hours.
3. Cook the chicken: Heat a skillet with a drizzle of avocado oil. Cook chicken strips for 4-5 minutes per side until golden and fully cooked.
4. Make the sauce: Mix the reserved marinade with 2 tbsp Classic Mayo until smooth and creamy. Adjust salt and lime to taste.
5. Prepare the salad: Toss red onion, cucumber, bell pepper, and parsley with honey, lemon juice, avocado oil, and salt.
6. Assemble the wrap: Spread sauce on lavash bread. Add cooked chicken and salad (plus optional French fries).
7. Roll and toast: Roll the lavash tightly. Toast in a skillet for 2-3 minutes per side until golden and crispy.