Ingredients:

  • 2 boneless, skinless chicken breasts (approx. 200g / 7oz total)
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp smoked paprika (2.5ml)
  • 1/4 tsp garlic powder (1.25ml)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup mayonnaise (60ml)
  • 1 tbsp chopped chipotle peppers in adobo sauce (15ml) (plus a little adobo sauce for extra kick, if you're feeling brave!)
  • 1 tsp lime juice (5ml)
  • 2 large flour tortillas (approx. 25cm / 10-inch diameter)
  • 1 ripe avocado, pitted and sliced
  • 1/4 red onion, thinly sliced
  • Handful of fresh cilantro (coriander), roughly chopped

Instructions:

  1. Pound chicken breasts to even thickness (optional). Drizzle with olive oil, season with smoked paprika, garlic powder, salt, and pepper.
  2. Grill chicken over medium-high heat until cooked through (internal temperature reaches 165°F / 74°C), about 5-7 minutes per side. Let rest for a few minutes, then slice.
  3. In a small bowl, combine mayonnaise, chopped chipotle peppers in adobo sauce, and lime juice. Mix well. Adjust adobo sauce to taste.
  4. Warm tortillas in a dry pan or microwave for a few seconds to make them pliable.
  5. Spread chipotle mayo on each tortilla. Layer with sliced avocado, red onion, grilled chicken, and cilantro.
  6. Fold in the sides of the tortilla and roll it up tightly.
  7. Cut the wrap in half with a sharp knife, this will help to keep the wrap together.