Chipotle Chicken Wrap
Course:
Dinner
Ingredients
Chipotle Marinade
- 4 Chipotle Peppers (in adobo sauce)
- 3 cloves Garlic
- 1 tablespoon Lemon Juice
- Salt (to taste)
- Black Pepper (to taste)
Chicken
- 400 grams Chicken Breasts
- 3 Flour Tortillas
- 1⁄2 teaspoons Garlic Powder
- 1⁄2 teaspoons Onion Powder
- 1⁄2 teaspoons Black Pepper
- 11⁄2 tablespoon Olive Oil
- 1⁄2 cups Mozzarella
- 0.5 Red Onion
- 1 Red Pepper
Chipotle Yogurt Sauce
- 3 tablespoons Plain Yogurt
- 1 tablespoon Mayonnaise
- 1⁄2 tablespoons Lemon Juice
- Salt (to taste)
- Black Pepper (to taste)
- 1⁄2 teaspoons Garlic Powder
- 1 tablespoon Chipotle Sauce (reserved from above)
- 1⁄2 tablespoons Parsley
Steps
- Preheat the oven to 180C fan.
- Make the marinade by adding chipotle peppers, garlic cloves, lemon juice, salt, and pepper in a food processor. Blend until smooth.
- Reserve 1 tbsp of the marinade for the chipotle sauce.
- In a bowl, add the chicken and pour the remaining marinade mixture over the chicken. Add oil and mix well.
- Bake the chicken in the oven until cooked through.
- Once done, shred it or slice it.
- To make the chipotle yogurt sauce, combine yogurt, mayonnaise, lemon juice, salt, pepper, garlic powder, and reserved chipotle sauce in a bowl. Mix well.
- Stir in chopped parsley.
- Assemble the wrap by adding the chicken, mozzarella cheese, chipotle yogurt sauce, red onion, and bell peppers in a tortilla.
- Place the assembled wrap on a warm skillet over medium heat. Cook for about 2-3 minutes on each side, until the tortilla is crispy and golden brown, and the cheese is melted and gooey. Serve hot and enjoy!