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Two chicken wraps with corn, avocado, onions, and sauce are cut in half on a wooden board, with lime wedges and a bowl of orange sauce nearby.
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Chipotle Chicken Wraps

Sliced chipotle chicken rolled up with crisp romaine, avocado, and a ranch spiked with adobo, this is the lunch that makes the vending machine irrelevant. Roll it once, eat like this all week.
Prep Time15 minutes
Cook Time14 minutes
Total Time34 minutes
Course: lunch, Main Course
Cuisine: Mexican-inspired
Servings: 4 servings (1 wrap each)
Calories: 400kcal
Author: Kita Roberts

Ingredients

For the Chicken

  • 1 lb (450g) boneless, skinless chicken breasts marinated in the Chipotle Chicken Marinade

For the Wrap

  • 4 burrito-size, 10-12 inch large flour tortillas
  • 2 cups romaine lettuce washed, dried, and chopped
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup sweet corn roasted or boiled
  • 1 large avocado thinly sliced
  • 1/4 cup red onion thinly sliced

For the Chipotle Ranch

  • 1/2 cup ranch dressing
  • 1 teaspoon adobo sauce (from a can of chipotles in adobo)

Instructions

Sear the Chicken

  • Heat a skillet over medium heat with a light drizzle of oil. Cook the marinated chicken breasts 6 to 7 minutes per side, until deeply golden and the internal temperature reads 165°F.
    A cooked, seasoned chicken breast sits in a black skillet on a white marble countertop.

Rest and Slice

  • Move the chicken to a cutting board and rest 5 minutes. Slice against the grain into thin strips, then chop into bite-sized pieces.
    Cooked chicken breast cut into bite-sized pieces on a wooden cutting board, with a large knife and some chopped cilantro nearby.

Make the Chipotle Ranch

  • Whisk the ranch dressing and adobo sauce together in a small bowl.

Warm the Tortillas

  • Warm the tortillas in a dry skillet or microwave for about 10 seconds until pliable.

Assemble and Roll

  • Spread chipotle ranch down the center of each tortilla. Layer romaine, black beans, corn, red onion, and avocado, then top with sliced chicken.
    A tortilla on a wooden board topped with lettuce, chopped chipotle chicken, corn, black beans, avocado, pickled onions, and creamy sauce, ready to be wrapped.
  • Fold the sides in, roll tightly from the bottom, and cut in half to serve.

Notes

  • Marinate the chicken 2 to 4 hours ahead (not included in prep time); our chipotle chicken marinade recipe here.
  • Make-ahead: cook and slice chicken up to 3 days ahead; assemble wraps fresh
  • Keep vegetables completely dry before assembling, or the wrap turns soggy
  • Oven alt: 400°F for 18-22 minutes. Grill alt: 5-6 minutes per side over medium heat.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 18g | Protein: 29g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 630mg | Potassium: 877mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2220IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 2mg