Chipotle Chicken Wraps

Ingrédients

• 2 pounds boneless chicken thighs (cut into cubes)
• 2-3 chipotle peppers in adobo sauce (adjust for heat)
• 3 cloves garlic (minced)
• salt (to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 1 teaspoon onion powder
• 1-2 tablespoons lime juice
• 3 tablespoons olive oil
• 6 large tortilla wraps
• 1 cup Monterey Jack (shredded, or mozzarella cheese)
• 1 small red onion
• 1 cup bell peppers (chopped)
• 2 cups romaine lettuce (shredded)
• 6 tablespoons Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• salt and pepper (to taste)
• 1 teaspoon garlic powder
• 1 tablespoon reserved adobo sauce (adjust for spice level)
• 1 tablespoon fresh cilantro (chopped)

Préparation

1. 1

   Prepare the Chicken:: In a large bowl, combine the chicken pieces, minced garlic, smoked paprika, cumin powder, onion powder, lime juice, and salt. Adjust the heat by adding chipotle peppers in adobo sauce (chopped or pureed, depending on your preference). Drizzle in the olive oil and mix until the chicken is well coated. Let it marinate for 10-15 minutes.

2. 2

   Cook the Chicken:: Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes. Set aside.

3. 3

   Prepare the Sauce:: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, garlic powder, reserved adobo sauce, salt, pepper, and chopped cilantro. Adjust seasoning as desired.

4. 4

   Assemble the Wraps:: Lay each tortilla flat and top with shredded lettuce, chicken pieces, red onion, bell peppers, shredded cheese. Finally, drizzle with plenty of the chipotle yogurt sauce. Fold the sides of the tortilla over the filling and roll tightly to close the wrap.

5. 5

   Serve:: Serve immediately or wrap tightly in foil for an on-the-go meal.