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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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SPREAD 1 tablespoon Blue Plate® Go Bold Chipotle Lime Sauce on tortilla. TOP with bacon, tomato, chicken and romaine lettuce. DRIZZLE with remaining Blue Plate® Go Bold Chipotle Lime Sauce as desired. ROLL tortilla tightly and serve. Put a bold twist on lunch with our BLT Chipotle Chicken Wrap. Chipotle Spice Go Bold Sauce made with creamy.

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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.

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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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1. • Wash and dry produce. 2. • Halve lime. In a medium microwave-safe bowl, combine cabbage, 1 TBSP water (2 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), juice from the lime, and a pinch of salt. Cover bowl with plastic wrap and microwave until warmed through, 60- 70 seconds; stir to combine. Keep covered until ready to serve.

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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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Chipotle Mexican Grill is a restaurant chain that serves delicious and fresh Mexican food, such as tacos, burritos, salads and bowls. You can order online for pick up or delivery, and join their rewards program to get exclusive offers and benefits. Find the nearest Chipotle location to you and enjoy a satisfying meal today.

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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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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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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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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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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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2 Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until no longer pink. Stir in remaining Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes or until most of liquid is absorbed and chicken is cooked through, stirring occasionally. 3 For each wrap, place 1 lettuce leaf on flour tortilla.