Smoky chipotle-marinated chicken with avocado, crisp lettuce, and tangy Greek yogurt sauce wrapped in soft tortillas.
# Ingredient List:
→ Chicken Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons chipotle in adobo sauce, finely chopped
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
→ Greek Yogurt Sauce
09 - 0.5 cup plain Greek yogurt
10 - 1 tablespoon fresh lime juice
11 - 1 tablespoon chopped fresh cilantro
12 - 0.5 teaspoon honey
13 - Salt and pepper to taste
→ Assembly
14 - 4 large flour tortillas
15 - 1 large ripe avocado, sliced
16 - 2 cups shredded romaine or iceberg lettuce
17 - 1 small red onion, thinly sliced
18 - 1 medium tomato, diced
# How to Make It:
01 - Combine chipotle in adobo, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper in a mixing bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken 6-7 minutes per side until fully cooked and juices run clear. Transfer to a plate and rest for 5 minutes before slicing thinly.
03 - Whisk together Greek yogurt, lime juice, fresh cilantro, honey, salt, and pepper in a small bowl until well combined.
04 - Heat tortillas in a dry skillet or microwave for a few seconds until pliable and warm.
05 - Layer lettuce, sliced chicken, avocado slices, red onion, and diced tomato in the center of each tortilla. Drizzle generously with Greek yogurt sauce.
06 - Fold in the sides of each tortilla and roll tightly. Cut in half diagonally and serve immediately.
