Chipotle Chicken Wraps with tomatoes, onions, black beans, avocado, bell peppers, and a yummy chipotle sauce all wrapped up in a warm tortilla!

Chipotle Chicken Wrap recipe on

We have this awesome Dine-In theater nearby that makes for a great date night (whenever we can find a sitter!)  Huge comfy recliners and an awesome menu that’s pretty inexpensive.

A nice little waiter that will refill my Diet Coke all night long. Ya, it’s my kind of local Oasis.  🙂 Last time we were there I ordered a delicious Chipotle Chicken Wrap, and after taking one little bite I knew I had to recreate it. My version is healthier, but still every bit as delicious!

Chipotle Chicken Wrap recipe on

I can always judge if a recipe is what I call “blog worthy” by my husband’s first reaction. I slyly watch him as he nonchalantly takes his first bite of dinner –when I see pure happiness cross his face, I know it’s a winner. I pretend like I’m not watching him…waiting for his approval.

And when he spends the next several minutes (and several bites full of food) telling me how good it is, I mark it as “blog worthy” and dub it good enough to share with ya’ll.  So let me present, super yummy, easy, scrumptious Chipotle Chicken Wraps!

Consider trying these “wraps“:

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Chipotle Chicken Wrap recipe on
Prep 15 mins
Total 15 mins
Add to Meal Plan


  • 3 cups Romaine lettuces (*see note), chopped
  • 2 cups cooked chicken , chopped
  • 1 cup tomato , chopped
  • 1/4 cup red onion , diced
  • 1 avocado , cubed
  • 15 ounce can black beans , drained and rinsed
  • 1 1/2 cups corn , fresh or frozen
  • 1/2 bell pepper red or orange, diced
  • 1 heaping cup hot cooked rice (*see note)
  • 1 cup shredded cheese
  • 4 large flour tortillas

For the chipotle sauce

  • 1/3 cup fresh cilantro , chopped
  • 2/3 cup plain Greek yogurt ( or low-fat sour cream)
  • 1 1/2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce, or more to taste)
  • 1 teaspoon chili powder
  • 1 Tablespoon fresh lime juice
  • ¼ teaspoon salt
  • 1/4 cup salsa , your favorite


  • In a small bowl mix all of the chipotle sauce ingredients together.
  • In a large bowl toss together lettuce, cooked chicken, tomatoes, onion, avocado, black beans, corn, and bell pepper. 
  • Add the sauce mixture (you don't have to use all of it if you don't want. I like to reserve some for dipping) and toss well to combine so that everything is evenly coated.
  • Warm tortillas in the microwave for a few seconds.
  •  Layer each tortilla with about ¼ cup cheese, ¼ cup rice and a heaping spoonful of the salad mixture. 
  • Roll like a wrap and secure with a toothpick.


*I often use half romaine, half spinach
*I like to use a rice pilaf, so the rice has some flavor. You could also use mexican-style rice.


Calories: 435kcalCarbohydrates: 32gProtein: 27gFat: 23gSaturated Fat: 7gCholesterol: 66mgSodium: 515mgPotassium: 936mgFiber: 9gSugar: 7gVitamin A: 4710IUVitamin C: 35.3mgCalcium: 220mgIron: 2.6mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. I love your awesome ideas for quick lunch and or breakfast quickies. Can’t wait to try these. Thanks for sharing.

  2. Did you cook the chicken any particular way or just hit it with salt and pepper. Wondering if I should marinate it first.