Spicy Chipotle Chicken Wraps

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I made these chicken wraps for dinner the other day and they are a great meal for getting back on track.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Servings: wrap

Author: Jamie Sherman

1 boneless skinless chicken breast
1 teaspoon extra virgin olive oil
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon Tabasco chipotle pepper sauce more if you like it really spicy (or you can use chipotle powder)
Salt and pepper to taste
1 slice pepper jack cheese
½ tomato sliced
½ avocado sliced
2 - 3 leaves romaine lettuce washed
1 large tortilla wrap I used a spinach wrap from our grocery store deli

In a small bowl, mix together the olive oil, cumin, chili powder, chipotle sauce and salt and pepper. Coat the chicken breast with the mixture. I used a small pastry brush to do this.
On medium/high heat, cook the chicken breast until golden brown on the outside and cooked through. Let rest for a few minutes and then slice into long strips.
Take the tortilla wrap and line it with the leaves of romaine lettuce. This will keep it from getting soggy if you want to save the wrap for later. Place the chicken, cheese, tomato and avocado down the center of the wrap. Roll up like you would a burrito and then slice down the center at an angle.
Serve warm or cold.
To save, wrap tightly in plastic and refrigerate.