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Instructions. Combine Greek yogurt, lime juice, chipotle seasoning and chipotle tobasco sauce in a small bowl for chipotle spread. Spread 1-2 tbsp. mashed avocado evenly over tortilla to cover completely, followed by chipotle spread. Down the center of the tortilla, layer a handful of mixed greens followed by tomato, cheese, and finished off.
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For the wrap: Lay out your flour tortilla. Spread about a tablespoon of the spicy chipotle sauce on the tortilla. Add more if you like more spice. Layer the chicken on top of the sauce. Sprinkle the shredded cheese on top of the chicken. Add a piece of lettuce. Roll up and eat.
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Combine chicken, lettuce, tomatoes, and avocado in a large bowl. Add chipotle mayonnaise and toss until well combined. Place the tortilla wraps on a flat surface. Divide the chicken mixture equally and place it in the center of each wrap. Fold the side towards the center and begin to roll into a wrap.
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Cooking the Chicken. Cut chicken breast into ½ inch slices. Season the chicken with chipotle chili pepper, oregano, cumin, garlic, lime juice and salt and pepper to taste. Heat 2 tablespoons oil in a large skillet until it shimmers. Add chicken to the pan and cook, turning occasionally, about 4-5 minutes on each side.
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Set aside. Place a slice of cheddar cheese on a tortilla. Top it with 3-oz sliced steak. Add a few mushroom pieces and 1 to 2 teaspoons of chipotle ranch dressing. Fold the edges of the tortilla to the middle and place on a panini press. Cook until golden brown. Serve with a side of salsa for dipping.
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Instructions. 1. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the chicken and onion. Cook until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, oregano, and salt. Add 3/4 cup water.
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Step 1: The Marinade. In a medium sized pyrex or ziplock bag combine all marinade ingredients, except for the chicken; add olive oil, kosher salt, black pepper, cumin, coriander, brown sugar, garlic, chipotle peppers in adobo sauce, lime zest and lime juice. Mix to combine the seasonings. Add chicken strips, and stir to distribute the marinade.
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Add in marinade ingredients, oil, seasonings, lime juice and chipotle pepper. Mix the chicken really well so it's evenly coated. Let the chicken marinate for 15 minutes or up to 24 hours. Step Two. While the chicken is marinating, start to make rice and prepare all the wrap ingredients, including the sauce.
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Chipotle veggie wrap recipe. To make a chipotle veggie wrap recipe, start with a flour tortilla and cover it in chipotle mayonnaise. Add a couple spoonful's of hummus on top of the chipotle mayonnaise. Layer lettuce, diced tomatoes, red onions, avocado, rice, corn, and cilantro on top. Squeeze a little fresh lime juice all over your ingredients.
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Instructions. Spread 1 Tablespoon of mayo on each flatout bread (or tortilla). In a small bowl, mix together chicken, beans, corn, cilantro, and rice. Top each tortilla with an equal portion, then then top each portion with an equal amount of tomato, romaine lettuce, and cheese. Roll up and serve.
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Instructions. In a small bowl, combine yogurt, chipotle peppers, and lime juice until well blended. Spread 1/2 of the yogurt mixture onto a lavash wrap. Add 1/2 of the chicken, lettuce, red onions, cilantro. Fold wrap in at the sides and roll up.
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Then, sprinkle the cheese with the cilantro, dividing it between the 2 wraps. In a medium bowl, combine the chicken with the chipotle peppers. Stir to mix well. Season to taste with salt and pepper, if desired. Then, add the black beans, avocado, corn, bell pepper, and tomatoes and stir to combine.
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Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Meanwhile - clean the butter lettuce and separate it into cups. Combine the mango, red onion, bell pepper, avocado, mint, cilantro and lime juice in a bowl and toss to combine.
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Step 3: Cook the Chicken. Lauren Habermehl for Taste Home. Preheat a gas or charcoal grill to 350-400°F, setting up a zone with direct heat and an area with indirect heat. (This explains more about direct vs. indirect heat .) Remove the chicken from the marinade and place on the grill over direct heat.
