Chipotle Chicken Wraps with Kicked Up Avocado Cream

So much flavor in this easy Chipotle Chicken Wraps dinner! The kicked up avocado cream really makes the recipe, too — so, why not try something different in your chicken wrap tonight?

Yum! Chipotle Chicken Wraps star in this April 30, 2017 edition of Sunday Scratchups: Your weekly recipe from scratch around ingredients that are either on sale or generally affordable. Sometimes when I’m not sure what to make for dinner I just poke around my cupboards a bit for inspiration. This week while playing that game I found a can of chipotles in adobo, and realized that it’s been way too long since I’ve cooked anything with these.

Well that’s a darn shame — because chipotles in adobo are simply awesome. So I rectified the situation post-haste (and with delicious results) by grabbing some other compatible ingredients from my fridge and pantry to scratch up this batch of Chipotle Chicken Wraps with Kicked Up Avocado Cream. Boneless skinless chicken breast has been on sale at a number of stores lately, as have tomatoes and spinach, and you can use any sandwich wrap you have handy for these; I just happened to have spinach wraps in the house this time.

Chipotle Chicken Wraps with Kicked Up Avocado Cream

Ingredients

– for the chicken

1 lb boneless skinless chicken breast
1 Tbsp fresh lime juice
1 chipotle pepper, chopped
1 Tbsp sauce from chipotles in adobo
1 chopped garlic clove
1/2 tsp Kosher salt

– for the kicked up avocado cream

1/2 an avocado
1/2 cup sour cream
1 chipotle in adobo
1 Tbsp fresh lime juice
1 garlic clove

– for the wraps

1 package sandwich wraps (I used spinach wraps here)
A couple of ounces of fresh spinach
1 red bell pepper, cut into strips
2 medium tomatoes, sliced thick
1.5 avocados, sliced

Directions

First, make your chicken: Mix 1 Tbsp sauce from the chipotles in adobo, one chopped chipotle pepper, 1 Tbsp lime juice, one chopped garlic clove, 1/2 tsp Kosher salt, and 1 Tbsp olive oil in a small bowl. Slice your chicken breast lengthwise down the middle so that you have two thinner pieces, and place chicken in a large plastic zip-top bag. Pour in marinade, seal bag, and squish it around so that the chicken is completely coated, then let the chicken marinate for 20 minutes.

Heat 1 Tbsp olive oil in a 12″ cast iron skillet over medium-high heat, then remove chicken from marinade and cook 5-7 minutes a side until nicely browned and cooked through. Let cool and slice into strips.

While chicken is cooling, place half an avocado in your food processor with 1/2 cup sour cream, one chipotle in adobo, 1 Tbsp lime juice, and one garlic clove. Process until pureed to make your kicked up avocado sour cream.

Assemble wraps with the cooked chicken strips & kicked up avocado sour cream, plus fresh spinach, red bell pepper strips, tomato slices, and sliced avocado. Slice in half and enjoy! Recipe makes four wraps.

Chipotle Chicken is the bomb

The chicken turned out beautifully here in its simple chipotle-lime marinade — and if you aren’t in the mood for a wrap, these flavorful chipotle chicken strips would work equally well in fajitas or on a Southwestern salad, while the kicked up avocado cream can jazz up burrito bowls, chicken tacos, and more. There’s just enough chipotle here to give the chicken and avocado cream a little kick, but this recipe is not overly spicy and the chipotle chicken nicely complements all the fresh veggies.

Chipotle Chicken Wraps with Kicked Up Avocado Cream, printable recipe

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5 from 3 votes

Chipotle Chicken Wraps with Kicked Up Avocado Cream

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There’s just enough chipotle here to give the chicken and avocado cream a little kick, but this recipe is not overly spicy and the chipotle chicken nicely complements all the fresh veggies.

Course dinner

Servings 4

Author Rachel Singer

Ingredients

- for the chicken

• 1 lb boneless skinless chicken breast
• 1 Tbsp fresh lime juice
• 1 chipotle pepper, chopped
• 1 Tbsp sauce from chipotles in adobo
• 1 chopped garlic clove
• 1/2 tsp Kosher salt

- for the kicked up avocado cream

• 1/2 an avocado
• 1/2 cup sour cream
• 1 chipotle in adobo
• 1 Tbsp fresh lime juice
• 1  garlic clove

- for the wraps

• 1 package sandwich wraps (I used spinach wraps here)
• A couple of ounces of fresh spinach
• 1 red bell pepper, cut into strips
• 2 medium tomatoes, sliced thick
• 1.5 avocados, sliced

Instructions

First, make your chicken:

• Mix 1 Tbsp sauce from the chipotles in adobo, one chopped chipotle pepper, 1 Tbsp lime juice, one chopped garlic clove, 1/2 tsp Kosher salt, and 1 Tbsp olive oil in a small bowl.
• Slice your chicken breast lengthwise down the middle so that you have two thinner pieces, and place chicken in a large plastic zip-top bag.
• Pour in marinade, seal bag, and squish it around so that the chicken is completely coated, then let the chicken marinate for 20 minutes.
• Heat 1 Tbsp olive oil in a 12" cast iron skillet over medium-high heat, then remove chicken from marinade and cook 5-7 minutes a side until nicely browned and cooked through.
• Let cool and slice into strips.

Make your avocado cream

• While chicken is cooling, place half an avocado in your food processor with 1/2 cup sour cream, one chipotle in adobo, 1 Tbsp lime juice, and one garlic clove.
• Process until pureed to make your kicked up avocado sour cream.

Assemble wraps

• Assemble wraps with the cooked chicken strips & kicked up avocado sour cream, plus fresh spinach, red bell pepper strips, tomato slices, and sliced avocado.
• Slice in half and enjoy!

Notes

If you aren’t in the mood for a wrap, these flavorful chipotle chicken strips would work equally well in fajitas or on a Southwestern salad, while the kicked up avocado cream can jazz up burrito bowls, chicken tacos, and more.

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