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 minutes
Total 15 minutes
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  • 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. Did you cook the chicken any particular way or just hit it with salt and pepper. Wondering if I should marinate it first.

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