Spicy chipotle chicken, rice, our Roasted Chipotle Sauce, and a little cheddar cheese, all folded up in wraps, then grilled until warm and crunchy. These easy wraps come together quickly. They’re crunchy on the outside, and spicy and cheesy inside. They’re a great way to skip the fast food and have something delicious for lunch or dinner.
Ingredients:
- 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
- 6 large tortillas (burrito size)
- 1 cup cooked white or brown rice
- Beano’s Roasted Chipotle Sauce
- 2 cups shredded Mexican cheese
Directions:
1. In a large skillet, heat the olive oil over high heat. Add the chicken and onion. Cook until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.
2. To assemble, cut down from the center of the tortilla to the edge. Spread the chicken in the bottom left corner, then add a spoon of rice on the top left corner. Spread the Roasted Chipotle Sauce on the top right corner, and the cheese on the bottom right corner. Fold the chicken over the rice. Then, working clock-wise, folding that quarter over the chipotle sauce. And finally, fold that quarter over the cheese.
3. Heat a drizzle of olive oil in a skillet, add 1 wrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with additional Roasted Chipotle Sauce and any other desired toppings.
