Creamy Chipotle Chicken Wrap
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My new Summer Savory Series is off and running, and this Creamy Chicken Chipotle Wrap is the perfect addition! This wrap is fresh, flavorful, and perfect for warm weather days. You can enjoy this wrap chilled (makes for the perfect pool or beach lunch), or if you have a few extra minutes, you can toast it up real quick to really take it to the next level!
I’m all about quick and easy meals in the summer and nothing is easier than these wraps! Enjoy this chicken wrap with a side of my easy Italian pasta salad or healthy potato salad for a perfect summer meal. Oh, and don’t forget to finish it off with one of my creami recipes for dessert!
Table Talk with Tawnie
Being 8 months pregnant in the summer is no joke, and when I tell you I’m all about an easy meal these days, I mean it!! Seriously, these wraps are SO easy to make and are perfect for this hot California weather.
The chipotle mayo really takes these wraps to the next level. I just love how smoky and creamy it is. These wraps are great exactly as described but sometimes I’ll also throw in any extras I have in the fridge like extra veggies, hummus, greens, etc. and no matter what you add you seriously can’t go wrong!
Summer Savory Series
On the hunt for more fresh, flavorful recipes perfect for warm weather days? Whether you’re looking to beat the heat with no-cook meals, whip up crowd-pleasing pasta salads for your next BBQ, or dig into light and refreshing dishes, this series has you covered. Let’s keep the oven off and the vibes high!
- Mayonnaise: I used Duke’s mayonnaise for the chipotle mayo. I love how thick and creamy it makes this recipe but you can use any mayo you prefer. I know people have big opinions on mayo haha so use what you love! You could also swap for Greek yogurt or sour cream.
- Chipotle peppers: Use the canned chipotle peppers in adobo sauce. You’ll need both the peppers and sauce so go ahead and buy the whole can! And if you have extra chipotle peppers, be sure to try my Chipotle Chicken Quesadilla!
- Chicken: To keep this wrap super easy, I just used store-bought rotisserie chicken. You could also use any leftover grilled chicken you have on hand or even used canned chicken if needed.
- Feta cheese: I love the saltiness of the feta in this wrap, but you can easily swap for your favorite cheese. Or, skip the feta entirely to make it dairy-free.
- Wraps: For these wraps, I love to use the Mission brand Garden Spinach Herb Wrap or Sun Dried Tomato Basil Wrap. However, this recipe will truly work with any wrap you love, just make sure it’s the big burrito size so you can fit all of your ingredients. Use a gluten-free wrap if needed.
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the Chipotle Mayo
Add all the chipotle mayo ingredients to a blender and blend until smooth.
Assemble the Wrap
Start assembling the wraps by spreading the chipotle mayo on your tortilla. Then add the rest of the ingredients and roll it up burrito style. If you prefer your wraps toasted, you can place the wrap in a skillet for a few minutes on each side to heat up.
Slice & enjoy!
Slice the wrap in half and enjoy!
Expert Tips
- Warm the wrap: If your tortilla wrap is cold or seems dry, you may want to cover it in a damp paper towel and microwave for a few seconds so it will be pliable enough to add all your ingredients without tearing.
- Measure with your heart: Even though I’ve listed all of the ingredients and the amounts, this is really a “measure with your heart” type of recipe. Feel free to adjust any of the ingredients to your desired amount.
- Don’t overstuff your wrap: Be careful not to overstuff your wrap to the point that you can’t roll it up or that it breaks open!
- Folding burrito style: To fold your wrap burrito style, fold the left and right sides of the tortilla towards the center, covering the filling but leaving space at the edges to help seal everything in. Then fold the bottom edge of the tortilla up over the filling and begin rolling from the bottom (where you folded it up) and gently tucking the filling in as you go. Once you’ve reached the top of the tortilla, tuck the last bit of the tortilla under to seal it up.
Variations / Substitutions
- Try other wrap options: Check out other wrap options at the grocery store and use one of them in this recipe. Try the original flavor or jalapeno cheddar for some extra spice! You can also swap the regular tortilla for a low-carb tortilla or lavash bread.
- Add extra flavor: For extra crunch, add sliced cucumbers, bell peppers, shredded carrots or purple cabbage. You can also add a spoonful of hummus for extra creaminess!
- Spice: If you’re sensitive to spice, opt for mild chipotle peppers in adobo sauce.
Storage / Freezing
Wrap each prepared wrap tightly in foil or plastic wrap to hold its shape and prevent drying out. Then store in the refrigerator for up to 2-3 days.
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Creamy Chipotle Chicken Wrap
Ingredients
Chipotle mayo:
- ½ cup mayonnaise (I used Duke’s)
- 2 chipotle chiles in adobo (canned)
- 1 tablespoon adobo sauce from the can of chipotle peppers
- lime juice (half of 1 lime)
- salt and pepper (to taste)
For the wraps:
- 2 cups chicken (I used rotisserie)
- arugula or lettuce of choice
- ¼ cup feta cheese (crumbled)
- 2 Tbsp. salsa
- 1 large avocado
- Garden Spinach Herb Wrap or Sun Dried Tomato Basil Wrap (I used Mission brand)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the chipotle mayo: Add all ingredients to a blender and blend until smooth.½ cup mayonnaise, 2 chipotle chiles in adobo, 1 tablespoon adobo sauce from the can of chipotle peppers, lime juice, salt and pepper
- Assemble the wraps: On a tortilla/wrap, spread the chipotle mayo down first. Then add a handful of arugula (or lettuce of choice).Garden Spinach Herb Wrap or Sun Dried Tomato Basil Wrap, arugula or lettuce of choice
- Then add the chicken on top, followed by the crumbled feta.2 cups chicken, ¼ cup feta cheese
- Next, add the salsa on top of the feta, followed by slices of avocado.2 Tbsp. salsa, 1 large avocado
- Drizzle a little more chipotle mayo on top, then finish with a few cracks of salt and pepper.
- Roll them up: Roll your wraps up burrito style, tucking in the edges and rolling tightly to keep all the goodness inside.
- Optional to heat: Add the wrap seam side down in a dry pan or skillet and heat on each side for ~2 minutes. Start Timer.
- Serve: Slice in half, and serve!
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
After seeing this recipe I stopped by the store on my way home from work and picked up all the ingredients. A super fast recipe and we loved it! My husband’s comment was “this is restaurant quality,” lol. The chipotle mayonnaise is SO good. Thank you for a new go-to recipe. Can’t wait to have again for lunch tomorrow.
Hi Kimberly! Thank you so much 🙂 Happy you and your husband enjoyed it! I actually got the inspiration from a local restaurant and knew I had to make a version of my own!
Such a good recipe! I love the slight spice from the chipotle mayo plus you can add more with whatever salsa you choose! I used goat cheese crumbles instead of feta. This is a perfect summer meal or a quick meal!
Hey Becca! Thank you so much 🙂 glad you enjoyed it! I’m going to have to use goat cheese next, sounds so good!