Crispy Chipotle Chicken Wrap by Iramsfoodstory

Ingredients

• 4 oz chipotle peppers in adobo sauce
• 5 cloves garlic
• 2 tsp oil
• 2 lb boneless chicken breast or thighs, cut into small pieces
• 2 to 3 tbsp chipotle marinade
• Salt, to taste
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp cumin
• 2 to 3 tbsp oil, for cooking
• 1 tbsp lime juice
• 1/2 tsp oregano
• 3 tbsp mayonnaise
• 3 tbsp sour cream or Greek yogurt
• 1 tsp garlic powder
• 1 tsp lime juice
• 1 tsp honey
• 6 large tortilla wraps
• 1 cup mixed cheese, optional
• 1 cup shredded lettuce
• 1 cup tomatoes, seeded and diced
• 1 red onion, diced

Instructions

1. Blend the chipotle peppers, garlic, and 2 tsp oil into a smooth paste, about 1 minute.
2. Toss the chicken with 2 to 3 tbsp chipotle marinade, salt, pepper, smoked paprika, cumin, oregano, and lime juice; marinate for at least 1 hour or up to 2 hours.
3. Mix mayonnaise, sour cream, chipotle marinade, salt, pepper, smoked paprika, garlic powder, honey, and lime juice until smooth.
4. Heat 2 to 3 tbsp oil in a pan over medium heat, then cook the chicken for 8 to 10 minutes, stirring or flipping, until browned and cooked through.
5. Lay out each tortilla and spread 1 to 2 tbsp chipotle sauce over the surface.
6. Layer on lettuce, chicken, tomatoes, onion, and cheese if using, then add a little more sauce.
7. Wrap tightly and toast on a skillet or panini press for 2 to 3 minutes per side, until the tortilla is golden and crisp.
8. Serve warm while the wrap is still crunchy and the filling is hot.