Mexican · Lunch
Shredded Chicken Wrap
A flour tortilla wrap filled with shredded chicken thigh braised in chipotle-tomato sauce, seasoned with cumin and smoked paprika, finished with lime juice. Topped with lettuce, avocado, cotija cheese and pico-style salsa for smoky heat balanced by cool, creamy contrast.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
30.5gFat
41.8gCarbs
6.1gSugar
8.9gFiber
1580mgSodium
178mgChol
9.2gSat Fat
980mgPotassium
280mgCalcium
4.1mgIron
0.9mcgVitamin B12
14mgVitamin C
Goes well with
Mexican Lager or Light Beer
local
Agua Fresca (Horchata)
international
gluten-free-adaptable
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Trim the chicken thigh of excess fat and pat dry. Mince the garlic, slice the avocado, and shred the lettuce.
2
Heat the olive oil in a small skillet over medium-high heat and sear the chicken thigh for 2 minutes per side until lightly browned, then add the tomatoes, chipotle in adobo, garlic, cumin, smoked paprika, salt and pepper.
3
Simmer the chicken covered over medium-low heat for 15 minutes until it shreds easily with a fork, then remove and shred it with two forks.
4
Plate
Lay the tortilla flat, spread lettuce down the center, spoon chicken mixture on top, then add avocado, cotija cheese and salsa. Fold in sides and roll tightly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 22 tortilla-flour (1 large 10-inch flour tortilla)
- 3.6 oz50g, about 2 tablespoons chipotle in adobo
- 5.2 oz75g, about a quarter of a 14.5 oz can canned tomatoes
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp lime juice
- 11 avocado
- 2 oz56g cotija cheese
- 22 small handful lettuce
- 4 tbsp4 tbsp salsa-tomato
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
