Chipotle Chicken Wraps
A delightful combination of smoky chipotle and tender chicken wrapped in a warm tortilla with fresh veggies and zesty cheese, perfect for a quick dinner.
Ingredients
For the Wraps
- 2 cups cooked chicken (shredded or diced) Leftover rotisserie chicken works great!
- 1 cup red bell pepper (sliced) Adds a sweet crunch.
- 1 cup zucchini (sliced) A great way to sneak in some veggies.
- 1 cup corn (canned or frozen) For a pop of sweetness and color.
- ½ cup shredded cheese (cheddar or Monterey Jack) Melts beautifully and adds creaminess.
- 4 large tortillas Opt for whole wheat for a healthier wrap.
- ½ cup chipotle sauce (store-bought or homemade) This is the star of the show, so choose wisely!
Optional Garnishes
- to taste fresh cilantro
- to taste diced avocado
- to taste jalapeños
Instructions
Preparation
- In a skillet over medium heat, pour in the chipotle sauce and add the cooked chicken. Stir until well-coated and heated through.
- Add the sliced bell peppers and zucchini to the skillet; sauté for about 3-5 minutes until they are tender but still vibrant.
- Toss in the corn and mix until warmed.
- Remove from heat and sprinkle the cheese on top, allowing it to melt slightly from the residual heat.
- Lay out your tortillas on a flat surface. Spoon a generous amount of the chicken mixture onto each tortilla, but avoid overfilling.
- Roll the tortilla tightly, tucking in the sides as you go, creating a neat wrap.
- For a crispy finish, place the wraps seam-side down in a lightly greased skillet over medium heat for about 2-3 minutes, until golden brown.
- Slice in half diagonally, and it’s time to serve!
Notes
Store any leftover wraps in an airtight container in the fridge for up to 3 days. For longer storage, wrap tightly in foil and freeze for up to 3 months. Reheat in a skillet over medium heat until warmed through.