Print

Spicy Grilled Chicken Wrap with Chipotle Mayo Recipe

Spicy grilled chicken wrap with chipotle mayo and fresh avocado
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and flavorful handheld meal featuring spicy grilled chicken, fresh vegetables, and creamy homemade chipotle mayo, ready in just 25 minutes.

Ingredients

Scale
  • For the Spicy Grilled Chicken:
  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (adjust for heat preference)
  • Salt and black pepper to taste
  • For the Homemade Chipotle Mayo:
  • 1/2 cup mayonnaise
  • 1-2 tbsp adobo sauce from a can of chipotle peppers
  • 1 tsp lime juice
  • 1/2 tsp honey or maple syrup (optional, to balance heat)
  • For Assembling the Wraps:
  • 4 large flour tortillas or spinach wraps
  • 2 cups chopped romaine lettuce
  • 1 large tomato, diced
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced

Instructions

  1. Marinate the Chicken. In a medium bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Add the chicken and toss until evenly coated. Let it sit for 10 minutes while you prepare the other components.
  2. Make the Chipotle Mayo. In a small bowl, whisk together the mayonnaise, adobo sauce, lime juice, and honey (if using) until smooth. Taste and adjust the spice level by adding more adobo sauce. Set aside.
  3. Grill the Chicken. Heat a grill pan or outdoor grill to medium-high heat. Cook the chicken for 5-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F. Transfer to a cutting board and let it rest for 5 minutes before slicing into thin strips.
  4. Warm the Tortillas. Briefly heat the tortillas in a dry skillet for 30 seconds per side or in the microwave for 15-20 seconds. This makes them more pliable and less likely to tear when you roll them.
  5. Assemble the Wraps. Lay a warm tortilla flat. Spread a generous amount of the homemade chipotle mayo down the center. Top with a layer of romaine lettuce, followed by the sliced spicy grilled chicken, diced tomato, red onion, and avocado slices.
  6. Fold and Roll. Fold the sides of the tortilla inward over the filling, then tightly roll from the bottom up, burrito-style.
  7. Serve. Slice in half diagonally and serve immediately.

Notes

Letting the chicken rest is non-negotiable! It allows the juices to redistribute, ensuring every bite is moist and flavorful. A cold tortilla is stiff and will almost certainly crack when you try to roll it. Taking 30 seconds to warm it up is a game-changer. Avoid overfilling the wrap as this makes rolling impossible and leads to a messy burst. Assembled wraps are best eaten immediately. For meal prep, store components separately in airtight containers for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/spicy-grilled-chicken-wrap-with-chipotle-mayo-recipe/