1. Make the Chipotle Mayo:
In a small bowl, combine the mayonnaise, chopped chipotles, lime juice, salt, and pepper. Stir well until smooth. Cover and refrigerate until you’re ready to build your wraps.
2. Marinate the Chicken:
If your chicken breasts are thick, slice them horizontally into ½-inch thick cutlets for faster, more even cooking. Place the chicken in a medium bowl. Add the olive oil, lime juice, minced garlic, smoked paprika, garlic powder, onion powder, and oregano. Toss until the chicken is evenly coated. For the best flavor, cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Cook the Chicken:
Heat a grill pan, outdoor grill, or skillet over medium-high heat. If using a skillet, add a light drizzle of olive oil.
Cook the chicken for 3-4 minutes per side, or until fully cooked through and the internal temperature reaches 165°F.
Transfer the chicken to a clean plate and let it rest for 5-10 minutes. Then, slice it into bite-sized pieces.
4. Assemble the Wraps:
Warm the tortillas briefly in a dry skillet or microwave for a few seconds to make them more pliable.
Lay one tortilla flat on a cutting board or plate. Spread a generous line of chipotle mayo down the center.
Top with shredded lettuce, diced tomatoes, red onion, the shredded cheese blend, and a portion of the grilled chicken.
5. Fold and Roll:
Fold the sides of the tortilla inward over the filling. Then, starting from the bottom, tightly roll the tortilla up, enclosing the filling. Repeat with remaining tortillas.
6. Serve:
Slice the wraps in half diagonally and serve immediately. Enjoy!
