Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup mayonnaise
  • 1 tbsp chipotle peppers in adobo, minced
  • 1 tsp honey
  • 1 tsp lime juice
  • 4 large flour tortillas
  • 2 cups shredded romaine lettuce
  • 1 large avocado, sliced
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup diced red onion

Instructions:

  1. Slice the chicken breasts horizontally (butterfly style) to create thin cutlets.
  2. In a bowl, toss the chicken with olive oil, lime juice, garlic, paprika, salt, and pepper. Let it marinate for 10 minutes at room temperature.
  3. Heat a cast iron skillet or grill pan over medium-high heat until a drop of water sizzles and evaporates instantly.
  4. Place chicken cutlets in the pan and cook for 4–5 minutes per side without moving them, until they develop a deep brown crust and the internal temperature reaches 165°F (74°C).
  5. Remove chicken from the pan and let rest for 3 minutes before slicing into strips.
  6. Prepare the chipotle cream by mixing mayonnaise, minced chipotle peppers in adobo, honey, and lime juice in a small bowl.
  7. Warm each tortilla in the microwave for 10 seconds to make them pliable.
  8. Spread a tablespoon of chipotle cream in the center of each tortilla, followed by cheese, sliced chicken, lettuce, onion, and avocado.
  9. Fold in the sides and roll the tortillas tightly.
  10. Place the wrap seam-side down in the hot skillet for 30 seconds to seal and crisp the exterior.