Description
A warm, satisfying lavash wrap packed with tender seasoned chicken, a crunchy cucumber and red pepper salad, and a smoky adobo cream sauce.
Ingredients
Scale
- 3 whole Chipotle Peppers in Adobo
- 4 Garlic Cloves
- 1 small Onion, chopped (100g)
- 3 tablespoons Mayonnaise, divided
- 2 tablespoons Greek yogurt (30g)
- 0.5 Lime, juiced
- 1 tablespoon Ground Paprika
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- 1 Red Onion, thinly sliced (150g)
- 1 medium Cucumber, diced (200g)
- 1 Red Bell Pepper, diced (150g)
- 15 grams Fresh Parsley, chopped
- 1 tablespoon Honey (21g)
- 1 tablespoon Lemon Juice (15ml)
- 1 tablespoon Pure Avocado Oil (15ml)
- 300 grams Large Lavash Breads
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- In a blender, combine chipotle peppers, garlic, small onion, 1 tablespoon mayonnaise, Greek yogurt, lime juice, ground paprika, chili powder, garlic powder, ground cumin, salt, and black pepper. Blend until a smooth marinade forms.
- Divide the marinade in half. Pour one half over the sliced chicken strips and toss to coat completely. Refrigerate for up to 2 hours. Reserve the other half of the marinade.
- To make the sauce, mix the reserved half of the marinade with the remaining 2 tablespoons of mayonnaise in a small bowl until smooth and creamy. Set aside.
- To prepare the fresh salad, toss the sliced red onion, diced cucumber, diced red bell pepper, and chopped parsley together in a bowl with honey, lemon juice, avocado oil, and salt to taste.
- Heat a skillet over medium-high heat with a drizzle of avocado oil. Cook the chicken strips for 4 to 5 minutes per side until golden brown and fully cooked through. Remove from heat.
- Lay out the lavash flatbreads. Spread a generous amount of the creamy chipotle sauce across the center, then add a portion of the cooked chicken and the fresh salad mixture.
- Fold the sides inward, roll tightly from the bottom up, and place the wrap on a hot skillet to toast for 2 to 3 minutes per side until golden and crispy. Slice diagonally and serve.
Notes
- Note: Be sure to divide the marinade before adding the raw chicken to ensure the dipping sauce stays perfectly safe.
- Note: Toasting the wrap seam-side down first ensures it locks tightly and does not spill.
Nutrition
- Serving Size: 1 wrap
- Calories: 580
- Sugar: 7g
- Sodium: 940mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 90mg
Keywords: smoky chipotle chicken wrap, grilled chicken wrap, chipotle chicken marinade, lavash wrap recipe