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Master the ultimate honey chipotle chicken wrap. Learn how to make crispy, saucy chipotle chicken balanced with a cool, refreshing crisp salad wrap blend.

Honey Chipotle Chicken Wrap

A delectable combination of juicy, pan-seared chicken glazed in a sweet and smoky honey chipotle sauce, wrapped tightly with a crisp salad blend and melted cheese in a toasted tortilla.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Method Notes

Ingredients
  

Chicken & Glaze
  • 1.5 lbs Chicken breast cut into 1-inch cubes
  • 3 whole Chipotle peppers in adobo finely minced, plus 2 tbsp sauce
  • 1/3 cup Honey raw or clover honey
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Olive oil for searing
Crunchy Salad Mix
  • 2 cups Romaine lettuce finely shredded
  • 1/2 cup Red bell pepper diced
  • 1/4 cup Red onion minced
  • 1/4 cup Fresh cilantro chopped
Wrap Assembly
  • 4 large Flour tortillas burrito sized
  • 1.5 cups Mozzarella cheese shredded
  • 1/2 cup Mayonnaise or plain Greek yogurt

Method
 

  1. Whisk together the minced chipotles, adobo sauce, honey, garlic powder, onion powder, and apple cider vinegar. Pour two-thirds over the cubed chicken and marinate for 15 minutes. Reserve the remaining sauce.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer without overcrowding. Cook for 3-4 minutes undisturbed, flip, and cook for another 3 minutes until a rich crust forms.
  3. Pour the remaining reserved chipotle-honey glaze over the chicken during the last 90 seconds of cooking, stirring continuously until thick, sticky, and well coated. Remove pan from heat.
  4. In a bowl, mix together the shredded lettuce, red bell pepper, red onion, and cilantro until well combined.
  5. Mix mayonnaise with a teaspoon of extra adobo sauce. Lay tortillas flat, spread a tablespoon of sauce in the center, and layer with cheese, salad mix, and the warm glazed chicken.
  6. Fold in the sides of the tortilla and roll tightly from the bottom up. Place seam-side down in a hot, dry skillet for 1-2 minutes per side until crispy and golden brown.

Notes

To prevent soggy wraps, always place the shredded cheese directly on top of the sauce layer. The hot chicken melts the cheese, creating a moisture barrier that shields the crisp tortilla.