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Smoky Chipotle Chicken Wraps

These wraps feature seasoned chicken cooked until crispy, combined with melty cheese and smoky chipotle flavor. They are assembled by folding ingredients into tortillas, resulting in a crispy-edged, flavorful handheld meal with layered textures of crunch and melt.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts pounded to even thickness
  • 1 tbsp olive oil
  • 1 tsp chipotle chili powder or smoked paprika with a pinch of cayenne
  • 1 tsp cumin ground
  • Salt and pepper to taste
  • 4 pieces large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Optional chopped fresh cilantro or green onions for garnish

Equipment

  • Skillet or frying pan
  • Tongs or spatula
  • Cutting board
  • Knife
  • Cooking spoon or spatula
  • Serving plates

Method
 

  1. Slice the chicken breasts into even strips to help them cook uniformly. Season generously with chipotle chili powder, cumin, salt, and pepper on both sides.
  2. Heat a tablespoon of olive oil in a skillet over medium-high heat until shimmering and fragrant. Carefully place the chicken strips into the hot pan, laying them flat.
  3. Sear the chicken for about 4-5 minutes on each side, until golden brown and cooked through. Use tongs or a spatula to flip and ensure even browning.
  4. Once cooked, remove the chicken from the skillet and set aside to rest for a minute. This helps the juices settle, keeping the meat tender.
  5. While the chicken cools slightly, warm the tortillas in a dry skillet or microwave until they are soft and pliable. This makes folding easier and prevents tearing.
  6. Slice the rested chicken into thin strips if desired, then place a tortilla flat on a plate. Layer with shredded cheese, then distribute the chicken strips evenly across the center of the tortilla.
  7. Add dollops of sour cream over the chicken and cheese, and sprinkle with chopped cilantro or green onions for fresh flavor.
  8. Fold in the sides of the tortilla first, then roll tightly from one end to the other, creating a layered, compact wrap with crispy edges.
  9. Place the wrapped tortillas back in the skillet, seam side down, over medium heat. Cook for 2-3 minutes until the edges are crispy and golden brown.
  10. Flip the wraps gently and cook the other side for another 2-3 minutes, until crispy and golden, and cheese is melted inside.
  11. Remove the wraps from the skillet and let them rest for a minute before slicing in half. Serve hot, garnished with extra cilantro or green onions if desired.

Notes

For added flavor, toast the wraps in the skillet until crispy and serve with additional salsa or hot sauce.