Chipotle Chicken Wrap

This Chipotle Chicken Wrap takes the smoky heat of chipotle peppers and pairs it with lean grilled chicken, fiber-rich black beans, and crunchy lettuce for a lunch that's as nourishing as it is craveable. A light chipotle-yogurt mayo (made with extra virgin olive oil and a touch of Greek yogurt instead of straight mayonnaise) keeps things creamy while leaning into Mediterranean-friendly fats and protein, making this a great bridge between Tex-Mex flavor and heart-healthy eating. Black beans bring plant-based protein and fiber, while a modest amount of cheddar adds richness without overdoing the saturated fat. Using skinless chicken breast seasoned simply with chipotle and lime keeps the dish lean, and piling on lettuce and any extra vegetables you like helps you hit your daily plant intake. It's an easy make-ahead option for meal prep or a fast weekday lunch that doesn't sacrifice flavor for nutrition. Wrap it up tight, slice it in half, and you've got a portable, protein-packed meal that fits beautifully into a Mediterranean-style eating pattern while still delivering that smoky, zesty kick you crave.

Ingredients

• 1 lbboneless skinless chicken breast, about 2 breasts
• 2 tbspextra virgin olive oil
• 2 pepperschipotle peppers in adobo sauce, finely minced, plus 1 tbsp sauce
• 2 tbsplime juice, freshly squeezed
• 2 clovesgarlic, minced
• 1 tspground cumin
• 0.75 tspsalt
• 0.25 tspblack pepper
• 0.33 cupplain Greek yogurt, used in place of most of the mayo
• 2 tbspmayonnaise
• 1.5 cupsblack beans, canned, drained and rinsed
• 0.75 cupshredded cheddar cheese
• 2 cupsromaine lettuce, shredded
• 4 largeWhole wheat flour tortillas, burrito-size, warmed
• 0.5 cupcherry tomatoes, halved, optional

Method

1. In a mixing bowl, combine the chicken breasts with 1 tablespoon olive oil, half the minced chipotle peppers, 1 tablespoon lime juice, minced garlic, cumin, salt, and black pepper. Toss to coat evenly and let marinate for 10 minutes. 10:00
2. While the chicken marinates, whisk together the Greek yogurt, mayonnaise, remaining minced chipotle pepper, adobo sauce, and remaining lime juice in a small bowl to make the chipotle mayo. Set aside.
3. Heat the remaining 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes per side, until golden and cooked through to an internal temperature of 165°F. 11:00
4. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice into thin strips. 5:00
5. Lay out the warmed tortillas and spread each with a generous layer of the chipotle mayo.
6. Divide the sliced chicken, black beans, shredded cheddar, lettuce, and cherry tomatoes (if using) evenly among the tortillas.
7. Fold in the sides of each tortilla and roll tightly into a wrap. Slice in half on a diagonal and serve immediately.