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crispy chipotle chicken wrap

Crispy Chipotle Chicken Wraps

Spicy chipotle chicken folded up in a tortilla with cheese, peppers and spicy ranch and pan fried
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 6 people



  • 2 tbsp olive oil
  • 1 package boneless, skinless chicken breasts cut into bite size pieces or thin strips
  • 1 onion chopped
  • 2 tsp chipotle chili powder
  • 1 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 6 large tortillas burrito size
  • 1/4 cup cilantro
  • 1 red bell pepper thinly sliced
  • 1 poblano pepper chopped
  • 2 cups Monterey jack cheese shredded

Spicy Ranch:

  • 1 cup sour cream or greek yogurt
  • 3/4 cup cilantro
  • 1 clove garlic
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 jalapeno seeded
  • 2 limes juiced
  • 1/2 tsp kosher salt


Make the ranch:

  • Combine all the ingredients in a small blender and pulse until combined. Add a little water to thin if needed. Taste and adjust salt and lime juice.

Cook the chicken:

  • Heat olive oil over high. Add the chicken and the onion and saute until the chicken is browned. Add the spices and 3/4 cup of water. Reduce heat to medium and simmer until you have a thickened sauce and chicken is cooked.

Make the crispy chipotle chicken wraps:

  • Make one cut from the center of the tortilla to one edge. Spread the chicken on bottom left quarter of the circle, Spread the peppers and cilantro on the bottom right. Spread some ranch on the top right, and some cheese on the bottom right. Fold each quarter over the next quarter in the same order as above. If this all seems like too much work, just put all the filling on one half of the tortilla and fold in half like a quesadilla.
  • Heat a little oil in a clean skillet and cook each wrap 2-3 minutes per side until crispy. Serve with salsa, sour cream, guacamole, whatever you like.
Keyword Chicken, Main Dish, Mexican