Folded Crispy Chipotle Chicken Wraps (Print-Friendly Version)
Crispy chipotle chicken wraps, stuffed with rice, peppers, cheese, and spicy ranch, pan-fried golden brown.
# What You’ll Need to Make This:
→ Chicken Filling
01 -
2 tablespoons extra virgin olive oil
02 -
450 grams boneless skinless chicken tenders, cut into bite-sized pieces
03 -
1 yellow onion, chopped
04 -
2 teaspoons chipotle chili powder
05 -
1.5 teaspoons smoked paprika
06 -
1 teaspoon ground cumin
07 -
1 teaspoon garlic powder
08 -
0.5 teaspoon dried oregano
09 -
1 teaspoon kosher salt
10 -
180 millilitres water
→ Assembly & Garnishes
11 -
6 large flour tortillas (burrito size)
12 -
200 grams cooked white or brown rice
13 -
15 grams fresh cilantro, chopped
14 -
1 poblano pepper, chopped
15 -
200 grams shredded Mexican cheese blend
16 -
Tajin seasoning, for serving (optional)
17 -
Lime zest, for garnish
→ Spicy Ranch
18 -
240 grams sour cream or plain Greek yogurt
19 -
20 grams fresh cilantro, finely chopped
20 -
1 teaspoon garlic powder
21 -
1 teaspoon onion powder
22 -
1 jalapeño, seeded and chopped
23 -
Juice of 2 limes
24 -
1 teaspoon kosher salt
# How to Prepare:
01 -
Heat the olive oil in a large skillet over high heat. Once hot, add the chicken and onion. Sauté until the chicken is browned, about 5 minutes.
02 -
Stir in the chipotle chili powder, smoked paprika, cumin, garlic powder, dried oregano, and salt. Pour in 180 millilitres water, reduce heat to medium, and simmer until the sauce thickens around the chicken, about 10 minutes. Remove from the heat.
03 -
In a glass jar or bowl, combine sour cream or Greek yogurt, cilantro, garlic powder, onion powder, chopped jalapeño, lime juice, and salt. Mix or shake until the dressing is creamy and well combined.
04 -
Using a sharp knife, cut each tortilla from the centre to the edge. In the bottom left quarter, spread the chicken filling. Place a spoonful of rice, some poblano peppers, and cilantro in the top left quarter. Spread spicy ranch in the top right quarter, and sprinkle cheese in the bottom right. Fold the chicken over the rice, then continue folding clockwise to create a layered triangle.
05 -
Heat a drizzle of olive oil in a skillet over medium heat. Place one wrap seam-side down and cook for 2–3 minutes per side until golden and crisp. Repeat with remaining wraps.
06 -
Sprinkle each wrap with Tajin and lime zest. Serve warm with additional spicy ranch, avocado, or other desired toppings.
# Extra Tips:
01 -
For best crispiness, do not overcrowd the skillet; cook wraps one at a time or in batches.
02 -
Use Greek yogurt for a tangier, higher-protein spicy ranch alternative.