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Upclose image of inside of creamy chipotle chicken wrap with jar of chipotle mayo behind it.
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Creamy Chipotle Chicken Wrap

These Creamy Chipotle Chicken Wraps are the ultimate easy summer meal. They're quick to make and loaded with flavor. The homemade chipotle mayo adds just the right amount of kick, balanced by cool, creamy avocado and tender chicken, all wrapped up in a soft tortilla.
Course Main Course
Cuisine American
Keyword chipotle chicken wrap
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 2 wraps
Calories 777kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of adding chipotle mayo ingredients to a blender and blending until smooth.
  • 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
    Side-by-side image of adding chipotle mayo to wrap then adding arugula on top.
  • Then add the chicken on top, followed by the crumbled feta.
    2 cups chicken, ¼ cup feta cheese
    Side-by-side image of adding chicken and feta cheese to chicken wraps.
  • Next, add the salsa on top of the feta, followed by slices of avocado.
    2 Tbsp. salsa, 1 large avocado
    Side-by-side image of adding salsa and avocado to chipotle chicken wraps.
  • Drizzle a little more chipotle mayo on top, then finish with a few cracks of salt and pepper.
    Side-by-side image of adding chipotle mayo to wrap ingredients then topping off with 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!
    Side-by-side image of chipotle chicken wrap cut in half and held in hand and both halves of a wrap on white plate with jar of chipotle mayo on plate garnished with arugula.

Video

Notes

Even though I've listed the ingredients with the amounts, this is really more of a "measure with your heart" recipe so feel free to adjust the amounts as desired! 
To store: 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.

Nutrition

Serving: 1wrap | Calories: 777kcal | Carbohydrates: 13g | Protein: 37g | Fat: 65g | Saturated Fat: 12g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 847mg | Potassium: 1103mg | Fiber: 9g | Sugar: 3g | Vitamin A: 379IU | Vitamin C: 12mg | Calcium: 121mg | Iron: 2mg