In the evening, we usually don’t want to spend a lot of time in the kitchen preparing dinner. Wraps are always a good option when nobody is in the mood for an extensive cooking session. They are easy to prepare in advance and can be assembled quickly. Today, we made some delicious Chipotle Chicken Wraps with Guacamole. Rice, veggies, guacamole, and spicy chicken wrapped in extra large wheat tortillas – sounds pretty good, right?
We really enjoy baking and cooking, but after a long day, we’re just too exhausted to work in the kitchen for a long time. If you’ve been in the kitchen all day (like me), you want something quick to eat in the evening. The easiest solution would be to simply order something from a delivery service and have it brought home. But that can get pretty expensive, and who would have thought – you don’t always order the healthiest meals, right?! ;P
To save a little money and maybe eat a little healthier, we often opt for meals that are easy to prepare and can be done in advance. Some people call this meal prep, but we wouldn’t necessarily go that far with these wraps here. Theoretically, you could prepare them completely ahead of time and then reheat and eat them on any day of the week. We just prepare some ingredients/components of a meal and then finish whatever we were planning to do, whenever we are in the mood…
The chicken for these wraps has to be prepared some time in advance anyway – meaning the chicken has to marinate for several hours. In theory, you can do all that in advance and also fry the chicken in advance. Once cooked and chopped into small pieces, the meat can be stored in the fridge until it is needed again for the wraps.
The same applies to the rice and refried beans. We often have a Tupperware container with homemade refried beans in the fridge. In case you don’t want to do that extra step, you can use store-bought refried beans, of course. Regular kidney beans from a can are also fine – just heat them for some time and they are good to go into the wraps.
Theoretically, you could also use ready-made guacamole from the supermarket, but the guacamole we use is really quick and easy to prepare. If you don’t like chopping everything with a knife, you can also a veggie chopper* or even a blender. Helps a lot avoiding smelly onion/garlic fingers. ;P
Anyway. If you don’t want to make these wraps today because it might take too long to marinate the chicken, how about some other wraps? We got more! Our Guacamole Chicken Wraps are quite similar to these here, just seasoned differently and a little quicker to prepare. You could also add some rice to those wraps, in case that’s something you like.
Another quick and easy meal with thicken (but in a completely different direction) are our BLT Caesar Chicken Wraps. As the name suggests, they are made with bacon, lettuce, and tomatoes (BLT). One of our favorite wraps. If you have some leftover fried chicken, they’re just perfect!
INGREDIENTS / ZUTATEN
(4 servings)
For the chipotle chicken:
some olive oil for frying
2 chicken breasts, in large pieces
1 garlic clove, finely minced
2 tbsp. water
1 tbsp. olive oil
1 tbsp. tomato paste
1 tbsp. ancho chili powder*
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. smoked paprika powder*
1/2 tsp. salt
1/4 tsp. black pepper (freshly ground)
1/4 tsp. cayenne pepper*
For the guacamole:
1 avocado, mashed
1/2 red onion, finely chopped
1 garlic clove, finely chopped
1 tomato, diced
1-2 small stalks of cilantro, chopped
1 tbsp. lime juice
salt, pepper
For the wraps:
4 large flour tortillas* (e.g., wholemeal)
14 oz. (400g) cooked rice
3.5 oz. (100g) sweet corn
2 tomatoes, diced
3-4 salad leaves, shredded
some refried beans (optional)
some grated cheddar (optional)
some sour cream (optional)
(4 Wraps)
Für das Chipotle Chicken:
etwas Olivenöl zum Anbraten
2 Hähnchenbrüste, in großen Stücken
1 Knoblauchzehe, gepresst
2 EL Wasser
1 EL Tomatenmark
1 EL Olivenöl
1 TL Kreuzkümmel, gemahlen
1 TL Oregano
1 EL Ancho Chili Pulver*
1/2 TL Smoked Paprika Pulver*
1/2 TL Salz
1/4 TL schwarzer Pfeffer (frisch gemahlen)
1/4 TL Cayennepfeffer*
Für die Guacamole:
1 Avocado, zerdrückt
1/2 rote Zwiebel, fein gehackt
1 Knoblauchzehe, fein gehackt
1 Tomate, gewürfelt
1–2 kleine Stängel Koriander, gehackt
1 EL Limettensaft
Salz, Pfeffer
Für die Wraps:
4 große Weizentortillas* (z.B. Vollkorn)
400g gekochter Reis
100g Zuckermais
2 Tomaten, gewürfelt
3-4 Salatblätter, zerkleinert
etwas Refried Beans (optional)
etwas geriebener Cheddar (optional)
etwas Schmand (optional)
DIRECTIONS / ZUBEREITUNG
1. Clean the chicken breasts, remove unwanted parts and cut them into several pieces. Peel the garlic and mince it very finely (or press it through a garlic press). Add it together with the water, olive oil, tomato paste, chili powder, cumin, oregano, paprika powder, salt, pepper, and cayenne pepper to a container (with a lid). Mix until well combined, then add the chicken and toss it in the sauce – make sure the chicken is covered completely. Close the container and let the chicken marinade in the fridge for at least 2 hours (or overnight).
2. When ready to finish and serve your wraps, cook some rice first, then continue with the guacamole. For that, mash the avocado flesh in a small bowl, add the chopped onion, garlic, tomato, and cilantro and mix to combine. Next, add the lime juice and season with salt and pepper. Cover and set aside until needed.
3. Heat up a frying pan with some olive oil added. Cook the chicken pieces for several minutes until done and nicely browned from all sides. The cooking time varies depending on the thickness of your chicken pieces – check by cutting into the chicken (if needed). The chicken should be white and juicy and not pink! Take out of the frying pan and cut the chicken into bite-size pieces.
4. Warm the flour tortillas (either in the microwave for a few seconds or in the still hot frying pan). To assemble the wraps, add some cooked rice on top of the warm flour tortilla, then add chipotle chicken pieces, sweet corn, diced tomatoes, shredded salad leaves, refried beans (optional), some guacamole, grated cheese (optional), and sour cream (also optional). Roll up the wraps tightly. In addition, you can griddle the wraps in a hot griddle pan or just serve them as they are with some chips.
Notes:
+ Chicken, refried beans, and rice can be prepared in advance and then simply reheated – the veggies and guacamole should be prepared right before serving.
+ If you don’t want to prepare refried beans, you can simply heat up a few kidney beans in the microwave and use them as a substitute.
1. Die Hähnchenbrüste säubern, ggf. Sehnen und Knorpel entfernen und in größere Stücke schneiden. Den Knoblauch schälen und sehr fein hacken (oder durch eine Knoblauchpresse drücken). Den Knoblauch mit dem Wasser, Olivenöl, Tomatenmark, Chilipulver, Kreuzkümmel, Oregano, Paprika, Salz, Pfeffer und Cayennepfeffer in einen Behälter (mit Deckel) geben und alles gut vermischen. Das Hähnchen dazugeben und in der Marinade wenden – es sollte komplett mit der Soße bedeckt sein. Den Behälter verschließen und für mindestens 2 Stunden (oder über Nacht) im Kühlschrank marinieren lassen.
2. Wenn der Hunger kommt und die Wraps zubereitet werden sollen, zuerst etwas Reis abkochen und dann die Guacamole zubereiten. Dazu das Fruchtfleisch der Avocado in einer kleinen Schüssel zerdrücken, gehackte Zwiebel, Knoblauch, Tomate und Koriander dazugeben und alles vermengen. Den Limettensaft hinzufügen und mit Salz und Pfeffer würzen. Die Guacamole abdecken und bis zur Verwendung zur Seite stellen.
3. Eine Pfanne mit etwas Olivenöl erhitzen. Die Hähnchenstücke einige Minuten anbraten, bis sie rundum schön gebräunt und durchgegart sind. Die Garzeit hängt von der Dicke der Hähnchenstücke ab und kann etwas variieren – zwischendurch einfach mal checken und ins Fleisch schneiden. Das Fleisch sollte weiß und schön saftig sein, auf keinen Fall rosa! Die Hähnchenstücke aus der Pfanne nehmen und in mundgerechte Stücke schneiden.
4. Die Weizentortillas erwärmen (entweder einige Sekunden in der Mikrowelle oder in der noch heißen Pfanne). Einen Wrap auf einen Teller legen, etwas gekochten Reis darauf verteilen, dann das Chipotle Chicken, Mais, Tomaten, Salat, Refried Beans (optional), etwas Guacamole, geriebenen Käse (optional) und Schmand (ebenfalls optional) darauf geben. Die Wraps fest aufrollen. Zusätzlich kann man die Wraps auch noch kurz in einer heißen Grillpfanne anrösten/erwärmen, wenn man das möchte – oder einfach so wie sie sind, mit Chips servieren.
Hinweise:
+ Hühnchen, Refried Beans und Reis kann man schon gut vorab zubereiten und dann einfach noch einmal aufwärmen – das Gemüse und die Guacamole sollten erst kurz vorher zubereitet werden
+ Wer keine Refried Beans zubereiten möchte, kann einfach ein paar Kidneybohnen in der Mikrowelle aufwärmen und als Ersatz verwenden
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Here is a version of the recipe you can print easily.
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Chipotle Chicken Wraps with Guacamole
- Prep Time: 00:25
- Cook Time: 00:10
- Total Time: 03:00
- Yield: 4 1x
- Category: Dinner
- Cuisine: International
Description
If you love Chipotle, you probably gonna like these Chipotle Chicken Wraps here as well. Packed with juicy chicken, rice, guacamole, and much more. So good!
Ingredients
For the chipotle chicken:
some olive oil for frying
2 chicken breasts, in large pieces
1 garlic clove, finely minced
2 tbsp. water
1 tbsp. olive oil
1 tbsp. tomato paste
1 tbsp. ancho chili powder*
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. smoked paprika powder*
1/2 tsp. salt
1/4 tsp. black pepper (freshly ground)
1/4 tsp. cayenne pepper*
For the guacamole:
1 avocado, mashed
1/2 red onion, finely chopped
1 garlic clove, finely chopped
1 tomato, diced
1-2 small stalks of cilantro, chopped
1 tbsp. lime juice
salt, pepper
For the wraps:
4 large flour tortillas* (e.g., wholemeal)
14 oz. (400g) cooked rice
3.5 oz. (100g) sweet corn
2 tomatoes, diced
3-4 salad leaves, shredded
some refried beans (optional)
some grated cheddar (optional)
some sour cream (optional)
Instructions
1. Clean the chicken breasts, remove unwanted parts and cut them into several pieces. Peel the garlic and mince it very finely (or press it through a garlic press). Add it together with the water, olive oil, tomato paste, chili powder, cumin, oregano, paprika powder, salt, pepper, and cayenne pepper to a container (with a lid). Mix until well combined, then add the chicken and toss it in the sauce – make sure the chicken is covered completely. Close the container and let the chicken marinade in the fridge for at least 2 hours (or overnight).
2. When ready to finish and serve your wraps, cook some rice first, then continue with the guacamole. For that, mash the avocado flesh in a small bowl, add the chopped onion, garlic, tomato, and cilantro and mix to combine. Next, add the lime juice and season with salt and pepper. Cover and set aside until needed.
3. Heat up a frying pan with some olive oil added. Cook the chicken pieces for several minutes until done and nicely browned from all sides. The cooking time varies depending on the thickness of your chicken pieces – check by cutting into the chicken (if needed). The chicken should be white and juicy and not pink! Take out of the frying pan and cut the chicken into bite-size pieces.
4. Warm the flour tortillas (either in the microwave for a few seconds or in the still hot frying pan). To assemble the wraps, add some cooked rice on top of the warm flour tortilla, then add chipotle chicken pieces, sweet corn, diced tomatoes, shredded salad leaves, refried beans (optional), some guacamole, grated cheese (optional), and sour cream (also optional). Roll up the wraps tightly. In addition, you can griddle the wraps in a hot griddle pan or just serve them as they are with some chips.
Notes
+ Chicken, refried beans, and rice can be prepared in advance and then simply reheated – the veggies and guacamole should be prepared right before serving.
+ If you don’t want to prepare refried beans, you can simply heat up a few kidney beans in the microwave and use them as a substitute.
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