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Smoky, juicy chipotle chicken thighs chopped up with crisp romaine, a fresh corn salsa, Monterey Jack and cilantro, all tossed in a creamy chipotle mayo. Top it with sliced avocado, wrap it tight in a warm tortilla and toast it until golden. Makes 3 large wraps, and you can prep almost all of it ahead of time.
Watch me make it
Why you’ll love this chipotle chicken chopped wrap
- Big smoky flavor. Chipotles in adobo go in the marinade and the sauce, so you get that kick in every bite.
- Fresh and crunchy. Romaine, a bright corn salsa and avocado keep it from feeling heavy.
- Meal-prep friendly. About 90% of it can be made up to 3 days ahead.
- Feeds a crowd. One batch makes 3 large wraps.
- That cross-section. Slice it in half and every layer shows.
What you need for a chipotle chicken chopped wrap
- Boneless, skinless chicken thighs: Cut into small cubes so they soak up the marinade and brown fast.
- Chipotles in adobo: The star of the show. They go in both the marinade and the creamy chipotle mayo.
- Smoked paprika, cumin, oregano and garlic powder: The spice blend that gives the chicken its deep, smoky flavor.
- Limes: You’ll use them three times: in the marinade, the mayo and the corn salsa.
- Canned sweet corn: Drain it really well so the salsa doesn’t make the wrap soggy.
- Jalapeño, red onion and cilantro: Fresh crunch and heat for the corn salsa.
- Romaine and Monterey Jack: Crisp lettuce and a melty, mild cheese to round it out.
- Avocado: Sliced and layered on top right before you wrap.
- XL tortillas: Warm them in a dry pan first so they’re pliable and don’t crack.
How to make the creamy chipotle mayo
Combine mayonnaise, minced chipotles in adobo, lime juice and garlic powder in a small bowl. Whisk until smooth, then taste and adjust the salt.
How to make the corn salsa
Drain both cans of corn in a strainer and shake off the extra water. Mix the corn with diced red onion, jalapeño, cilantro and lime juice, then season with salt.
How to make a chipotle chicken chopped wrap
- Marinate the chicken in oil, chipotles, lime and the spice blend. At least 1 hour, ideally 24.
- Make the chipotle mayo and corn salsa while the chicken marinates.
- Cook the chicken in a very hot skillet for 8 to 10 minutes until deeply browned and 165°F inside. Let it rest.
- Chop it all together on a big cutting board with romaine, cheese, cilantro and corn salsa, then mix in the chipotle mayo.
- Wrap it and toast it: fill a warm tortilla, top with avocado and more sauce, wrap it tight and toast it seam side down.
Pro tips
- Prep everything ahead of time. The chicken, corn salsa and sauce can all be left in the fridge for up to 3 days before you serve. The flavors will only amplify as they sit longer.
- The longer the marinade, the better. Marinate the chicken for a minimum of 1 hour, but 24 hours is optimal to really let the flavor sink into the chicken.
- Drain the corn well. Extra liquid is the fastest way to a soggy wrap.
- Toast seam side down. It seals the wrap so it holds together when you slice it.
What you’ll need
- A large skillet
- A spatula
- Small bowls
- A large cutting board
- A chef knife
See the gear I cook with on my Shop page.
Chipotle chicken chopped wrap FAQ
Can I make this ahead of time?
Yes. The chicken, corn salsa and creamy chipotle mayo can all be made up to 3 days ahead and kept in the fridge. Just chop, wrap and toast when you’re ready to eat.
How long should I marinate the chicken?
At least 1 hour. For the best flavor, marinate it for 24 hours.
How do I know the chicken is done?
Cook it until it’s deeply browned and the thickest pieces reach 165°F on a meat thermometer.
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Chipotle Chicken Chopped Wrap
Ingredients
Equipment
Method
- Slice the chicken into small cubes and place into a mixing bowl.
- Cover with oil, chipotles, lime juice, and the seasonings above.
- Give everything a good mix, cover, and refrigerate while you prep the rest of the ingredients.
- In a small bowl, combine the mayo, minced chipotles, lime juice, and garlic powder.
- Whisk until smooth and fully combined.
- Taste and adjust for salt to your preference.
- Open both cans of corn and pour them into a strainer over the sink. Let the liquid drain off, then give the strainer a few shakes to get rid of any extra water.
- In a bowl, combine the corn, diced red onion, jalapeño, cilantro, and lime juice.
- Season with salt to taste and set aside.
- Heat a large skillet over medium-high heat. Drizzle 1–2 tbsp of neutral oil and heat until it starts smoking lightly.
- Add the chicken and cook for 8–10 minutes, stirring halfway through, until deeply browned and the thickest pieces reach 165°F.
- Remove the chicken from the pan and set aside to rest and cool slightly.
- On a large cutting board, lay down a bed of shredded lettuce, then on top of that add the chicken, cheese, cilantro, and corn.
- Add a few scoops of the creamy chipotle mayo and mix everything until combined.
- Transfer into a mixing bowl and wipe down your cutting board.
- Heat an XL tortilla in a dry pan over medium heat for 1–2 minutes to get it nice and pliable.
- Scoop a few scoops of the mixture onto the tortilla and top with sliced avocado and more sauce.
- Fold the sides in and wrap tightly.
- Toast in a pan, seam side down, over medium heat for 1–2 minutes to seal everything up.
- Slice to reveal the beautiful cross-section and enjoy!
Notes
About Dom
Hey, I’m Dom. This is where I share the weeknight dinners I actually make, from chop wraps to soups and game-day food. More about me.
