Chipotle Chicken Wrap recipe on
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5 from 1 vote

Chipotle Chicken Wraps

Chipotle Chicken Wraps with tomatoes, onions, black beans, avocado, bell peppers, and a yummy chipotle sauce all wrapped up in a warm tortilla!
Prep Time15 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 435kcal
Author: Lauren Allen


  • 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
  • ΒΌ 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 1/4 cup cheese, 1/4 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: 435kcal | Carbohydrates: 32g | Protein: 27g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 515mg | Potassium: 936mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4710IU | Vitamin C: 35.3mg | Calcium: 220mg | Iron: 2.6mg