Description

These Folded Crispy Chipotle Chicken Wraps are a flavorful and satisfying meal perfect for a quick lunch or dinner. Featuring tender chipotle-spiced chicken, fresh poblano peppers, cilantro, and creamy homemade ranch, all wrapped in large tortillas and pan-fried until golden and crispy. The layering of ingredients in a unique folded method ensures every bite bursts with balanced texture and spice.

Ingredients

For the Chicken Filling

2 tablespoons extra virgin olive oil
1 pound boneless skinless chicken tenders, cut into bite size pieces
1 yellow onion, chopped
2 teaspoons chipotle chili powder
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 teaspoon kosher salt
3/4 cup water

Additional Fillings

6 large tortillas (burrito size)
1 cup cooked white or brown rice
1/4 cup fresh cilantro, chopped
1 poblano pepper, chopped
2 cups shredded Mexican cheese

For the Ranch Dressing

1 cup sour cream or plain Greek yogurt
3/4 cup fresh cilantro, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 jalapeño, seeded (optional) and chopped
Juice from 2 limes
1 teaspoon kosher salt

For Serving

Tajin spice, for sprinkling (optional)
Additional lime zest (optional)
Extra ranch, avocado, or desired toppings
Drizzle of olive oil for cooking

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Instructions

Cook the Chicken: In a large skillet, heat 2 tablespoons of extra virgin olive oil over high heat. Once the oil shimmers, add the bite-sized chicken pieces and chopped yellow onion. Sauté until the chicken is browned, about 5 minutes. Then, sprinkle in the chipotle chili powder, smoked paprika, ground cumin, garlic powder, dried oregano, and kosher salt, stirring to coat the chicken evenly. Pour in 3/4 cup of water, reduce the heat to medium, and let it simmer until the sauce thickens slightly around the chicken, approximately 10 minutes. Remove from heat.
Make the Ranch Dressing: While the chicken cooks, prepare the ranch by combining sour cream or Greek yogurt, finely chopped cilantro, garlic powder, onion powder, jalapeño (if using), lime juice, and kosher salt in a glass jar. Shake vigorously or stir until you get a creamy, well-mixed dressing.
Assemble the Wraps: Cut each tortilla from the center to the edge, dividing it into four quadrants. In the bottom left corner, spread a portion of the chipotle chicken. Top the top left corner with a spoonful of cooked rice, chopped poblano pepper, and fresh cilantro. Spread the ranch dressing on the top right corner and place shredded Mexican cheese in the bottom right corner.
Fold the Wraps: Fold the chicken corner over the rice corner, then fold that combined quarter over the ranch corner, and finally fold that over the cheese corner, forming a neat, layered wrap.
Cook the Wraps: Heat a drizzle of olive oil in a clean skillet over medium heat. Add one folded wrap and cook for 2 to 3 minutes per side until the wrap is crispy and golden brown.
Serve: Sprinkle the cooked wraps with Tajin spice and lime zest if desired. Serve warm with additional ranch dressing, avocado, or your choice of toppings for a deliciously tangy and spicy meal.

Notes

Use either white or brown rice based on preference; cooking time may vary slightly.
Adjust the amount of chipotle chili powder or jalapeño for spice levels to suit your taste.
Tajin is optional but adds a lovely tangy, spicy finish—available in many grocery stores or online.
To keep wraps crisp, cook just before serving and consume immediately.
For a lighter version, substitute cheese with reduced-fat options and use Greek yogurt ranch.