Grilled Chipotle-Lime Chicken Wrap with Avocado Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Tender grilled chicken marinated in smoky chipotle and fresh lime, wrapped in a warm tortilla with crisp veggies and smooth avocado crema. This mexican-inspired sandwiches & wraps ready in about 55 minutes turns boneless skinless chicken breasts, peppers chipotle peppers in adobo sauce, fresh lime juice into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 380 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 peppers chipotle peppers in adobo sauce
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 3 cloves garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 4 flour tortillas (10-inch)
• 2 cups shredded romaine lettuce
• 1 cup diced tomatoes
• 1/4 cup sliced red onion
• 1 ripe avocado
• 1/2 cup sour cream
• 2 tbsp fresh cilantro leaves
• 1/4 tsp salt for crema

Instructions

1. Step 1: In a medium bowl, combine 2 chipotle peppers chopped finely, 2 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Add 1 lb boneless skinless chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes.
2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear; let rest for 5 minutes, then slice into thin strips.
3. Step 3: Meanwhile, make the avocado crema by blending 1 ripe avocado, 1/2 cup sour cream, 2 tbsp fresh cilantro leaves, and 1/4 tsp salt until smooth and creamy.
4. Step 4: Warm 4 flour tortillas on the grill or in a dry skillet for 30 seconds per side until pliable.
5. Step 5: Assemble the wraps by spreading 2 tbsp avocado crema on each tortilla, then layering 1/2 cup shredded romaine lettuce, 1/4 cup diced tomatoes, 1 tbsp sliced red onion, and 1/4 of the sliced grilled chicken. Roll tightly and serve immediately.