Chicken Wrap With Chipotle Sour Cream



4 servings (serving size: 2 tortilla halves)

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 8 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 357
Fat 10.5 g
Satfat 3.7 g
Protein 32.4 g
Carbohydrate 32.5 g
Fiber 3.1 g
Cholesterol 84 mg
Iron 3.5 mg
Sodium 471 mg
Calcium 116 mg


1/2 to 1 chipotle pepper in adobo sauce, drained, seeded, and finely chopped
1/2 cup reduced-fat sour cream
3 cups seeded and finely chopped tomato (about 2 medium)
1/4 teaspoon salt
1 pound skinned, boned chicken breast halves
1 teaspoon ground cumin
1/2 teaspoon black pepper
Cooking spray
4 (8-inch) flour tortillas
4 romaine lettuce leaves
1 lime, cut into wedges (optional)


Combine chipotle pepper and sour cream in a small bowl; set aside. Combine tomato and salt in a medium bowl; set aside.

Sprinkle both sides of chicken with cumin and black pepper. Place a large nonstick skillet over high heat until hot; coat with cooking spray. Add chicken, and cook 1 minute on each side. Reduce heat to medium, and cook 3 to 4 minutes on each side or until done. Remove from skillet, and let stand 5 minutes.

Slice chicken diagonally across grain into thin strips. Wrap tortillas in wax paper or damp paper towels, and microwave at HIGH 20 seconds or until warm.

Spoon 2 tablespoons sour cream mixture down the center of each tortilla; top each with a lettuce leaf. Divide chicken evenly over lettuce; sprinkle with tomato. Squeeze lime over tomato, if desired. Roll up, and slice in half crosswise, securing each half with a wooden pick.