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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?

chipotle chicken wraps

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

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

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
  • 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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Recipe Rating




Lianne

Wednesday 5th of September 2018

This was an amazing recipe. My husband said this was the best wrap he has ever tasted in his life and out of all of week 8/26/18 meals this was his favorite. He said "you don't have to win the cooking competition every time you cook dinner" LOL. And I agree with Isabel the avocado cream is dangerously good. You can really taste how bold the flavor is with just the wrap and veggies.

rachel

Saturday 8th of September 2018

LOL! So glad that he (and you) enjoyed.

Isabel

Sunday 26th of August 2018

Super easy and delicious! My toddler made it. He even liked the kicked up avocado sour cream (even though he doesn't like avocados). I also used the avocado sour cream as a topping sauce for tacos on a different night. It was a huge hit with company.

Isabel

Sunday 26th of August 2018

Whoops, typo. My toddler did not make dinner... he helped, and really enjoyed it.

Laura

Wednesday 29th of November 2017

This was oh so easy to make, pop in the refridgerator for later this evening after all the activities. It was packed full of flavor and we even forgot to add the spinach as I had everything chopped and in containers in the fridge. Oops! Great quick serve meal that was enjoyed by all...

52 Easy Cast Iron Skillet Recipes

Monday 30th of October 2017

[…] Chipotle Chicken Wraps with Kicked Up Avocado Cream – Mashup Mom […]

Casey the College Celiac

Monday 1st of May 2017

Love the avocado cream! What an easy way to add a creamy element to your wrap...

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