1package sandwich wraps (I used spinach wraps here)
A couple of ounces of fresh spinach
1red bell pepper, cut into strips
2medium tomatoes, sliced thick
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 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!
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.
Chipotle Chicken Wraps with Kicked Up Avocado Cream from Mashup Mom: https://www.mashupmom.com/chipotle-chicken-wraps-with-kicked-up-avocado-cream/