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Chipotle chicken chopped wrap cut in half, filled with chicken, romaine, corn salsa and sliced avocado

Chipotle Chicken Chopped Wrap

Smoky marinated chipotle chicken chopped with romaine, corn salsa, Monterey Jack and creamy chipotle mayo, topped with avocado and wrapped in a warm, toasted tortilla.
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Cook Time 30 minutes
Total Time 1 hour
Servings: 3 large wraps
Ingredients Equipment Method Notes

Ingredients
  

Chipotle Chicken
  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp chipotles in adobo
  • 1 lime juiced
  • 2 tbsp neutral oil
  • 1 tsp oregano
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
Creamy Chipotle Mayo
  • 1 cup mayonnaise
  • 2 tbsp chipotles in adobo minced
  • 1 lime juiced
  • 1 tsp garlic powder
  • salt to taste
Corn Salsa
  • 2 cans sweet corn drained
  • 1 lime juiced
  • 1/4 red onion diced
  • 1 jalapeño diced, seeds removed
  • 1/4 cup cilantro chopped
  • salt to taste
Assembly
  • 3 XL tortillas
  • chipotle chicken from above
  • 1 cup corn salsa from above
  • 1 head romaine lettuce shredded
  • 1 cup Monterey Jack cheese shredded
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup creamy chipotle mayo plus more for topping
  • 1/2 avocado sliced

Equipment

  • Large skillet
  • Spatula
  • Small bowls
  • Large cutting board
  • Chef knife

Method
 

Marinate the chicken
  1. Slice the chicken into small cubes and place into a mixing bowl.
  2. Cover with oil, chipotles, lime juice, and the seasonings above.
  3. Give everything a good mix, cover, and refrigerate while you prep the rest of the ingredients.
Make the creamy chipotle mayo
  1. In a small bowl, combine the mayo, minced chipotles, lime juice, and garlic powder.
  2. Whisk until smooth and fully combined.
  3. Taste and adjust for salt to your preference.
Make the corn salsa
  1. 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.
  2. In a bowl, combine the corn, diced red onion, jalapeño, cilantro, and lime juice.
  3. Season with salt to taste and set aside.
Cook the chicken
  1. Heat a large skillet over medium-high heat. Drizzle 1–2 tbsp of neutral oil and heat until it starts smoking lightly.
  2. Add the chicken and cook for 8–10 minutes, stirring halfway through, until deeply browned and the thickest pieces reach 165°F.
  3. Remove the chicken from the pan and set aside to rest and cool slightly.
Assembly
  1. On a large cutting board, lay down a bed of shredded lettuce, then on top of that add the chicken, cheese, cilantro, and corn.
  2. Add a few scoops of the creamy chipotle mayo and mix everything until combined.
  3. Transfer into a mixing bowl and wipe down your cutting board.
  4. Heat an XL tortilla in a dry pan over medium heat for 1–2 minutes to get it nice and pliable.
  5. Scoop a few scoops of the mixture onto the tortilla and top with sliced avocado and more sauce.
  6. Fold the sides in and wrap tightly.
  7. Toast in a pan, seam side down, over medium heat for 1–2 minutes to seal everything up.
  8. Slice to reveal the beautiful cross-section and enjoy!

Notes

Prep everything ahead of time. You can do 90% of this recipe 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.