Wraps de pollo del suroeste con salsa cremosa de chipotle

Ingredientes

• 1 lb boneless, skinless chicken breasts, sliced into thin strips or small cubes
• 2 tablespoons taco seasoning
• 1 tablespoon vegetable oil
• 4 large flour tortillas
• 1 cup sweet corn (fresh, canned, or frozen)
• 2 cups Romaine lettuce, shredded
• 2 chipotle peppers in adobo sauce, plus 1 tablespoon of the sauce
• 1/2 cup Greek yogurt or sour cream
• 1 tablespoon fresh lime juice
• 1 cup shredded Monterey Jack cheese
• Salt to taste
• Optional: Pickled red onions, avocado slices, or crushed tortilla chips for extra texture

Preparación

1. 1

   In a bowl, toss the sliced chicken with taco seasoning and oil until every piece is evenly coated.

2. 2

   Heat a skillet over medium-high heat. Add the chicken and sear until it develops a golden-brown crust and is cooked through, about 5-7 minutes.

3. 3

   While the chicken cooks, prepare the sauce by combining Greek yogurt, chipotle peppers, adobo sauce, and lime juice in a small blender or food processor. Blend until completely smooth.

4. 4

   In a large mixing bowl, combine the cooked chicken, drained black beans, and corn. Pour about half of the chipotle sauce over the mixture and toss to coat evenly.

5. 5

   Warm the flour tortillas in the microwave for 20 seconds or briefly over a gas flame until they are soft and pliable.

6. 6

   Lay a tortilla flat and place a handful of shredded lettuce in the center. Top with a generous portion of the chicken and bean mixture.

7. 7

   Sprinkle with shredded Monterey Jack cheese and add an extra drizzle of the chipotle sauce.

8. 8

   Fold in the sides of the tortilla and roll tightly from the bottom up to create a secure wrap.

9. 9

   Optional: Place the finished wrap seam-side down in a hot, dry skillet for one minute to seal the edge and add a toasted crunch to the exterior.

10. 10

    Slice the wrap diagonally to showcase the interior layers and serve immediately.