Grilled Tortilla Kebab with Chipotle-Lime Chicken and Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A vibrant grilled kebab featuring chipotle-lime marinated chicken and smoky roasted vegetables wrapped in a warm tortilla. This Mexican-inspired grilling recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 thighs
• 2 tbsp, minced chipotle peppers in adobo sauce
• 3 tbsp lime juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into 1/2-inch slices zucchini
• 1 small, cut into wedges red onion
• 4 large flour tortillas
• 1/4 cup fresh cilantro leaves
• 1/2 cup, for serving sour cream
• for serving lime wedges

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Instructions

1. Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs (cut into 1.5-inch cubes), 2 tbsp minced chipotle peppers in adobo sauce, 3 tbsp lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat and marinate for 30 minutes at room temperature.
2. Step 2: Preheat grill to medium-high heat (about 425°F). Thread marinated chicken cubes onto skewers alternating with 1 large red bell pepper cut into 1-inch pieces, 1 medium zucchini cut into 1/2-inch slices, and 1 small red onion cut into wedges.
3. Step 3: Grill kebabs for 10-12 minutes, turning every 3 minutes until chicken is cooked through and vegetables are tender with nice grill marks.
4. Step 4: Warm 4 large flour tortillas on the grill for 30 seconds each until pliable.
5. Step 5: Assemble kebabs by placing skewered chicken and vegetables on each tortilla, sprinkle with 1/4 cup fresh cilantro leaves, and drizzle with sour cream. Serve with lime wedges for squeezing.