Directions
- 1Make the marinade by adding chipotle peppers, garlic cloves, lemon juice, salt, and pepper in a food processor. Blend until smooth.
- 2Reserve 1 1/2 tbsp of the marinade for the chipotle sauce.
- 3In a bowl, add the chicken and pour the remaining marinade mixture over the chicken. Add oil and mix well.
- 4Heat a skillet over medium-high heat. Add the chicken and cook until browned and cooked through.
- 5To make the chipotle yogurt sauce, combine yogurt, mayonnaise, lemon juice, salt, pepper, garlic powder, and reserved chipotle sauce in a bowl. Mix well.
- 6Stir in chopped parsley.
- 7Assemble the wrap by adding the chicken, mozzarella cheese, chipotle yogurt sauce, red onion, bell peppers, and Romaine Lettuce in a tortilla.
- 8Place the assembled wrap on a warm skillet over medium heat. Cook for about 2-3 minutes on each side, until the tortilla is crispy and golden brown, and the cheese is melted and gooey. Serve hot and enjoy!
Ingredients
- 2 lb boneless chicken thighs
- 6 chipotle peppers in adobo sauce
- 3 garlic cloves
- 1 to taste salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tbsp lemon juice
- 3 tbsp oil
- 1 cup mozzarella cheese
- 1 chopped red onion
- 1 cup mixed bell peppers
- 1 cup Romaine Lettuce
- 5 tbsp yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 to taste salt and pepper
- 1 tsp garlic powder
- 1.5 tbsp reserved chipotle sauce
- 1 tbsp freshly chopped parsley
Equipment
food processorbowlskillettortilla
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