Spicy Chipotle Wrap Recipes
SPICY CHIPOTLE LETTUCE WRAPS
I had leftover canned chiles in adobo sauce and thought I would try it in a lettuce wrap recipe. It turned out great and my family loved it! It is pretty spicy, but that's how we like it. We topped our lettuce wraps with sliced olives and chopped tomatoes. This would also be great as a baked potato topper or on a taco salad.
Provided by halfnotes
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Blend tomato sauce, water, chipotle peppers in adobo sauce, chili powder, oregano, and 1 teaspoon sea salt together in a blender until sauce is smooth.
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions, green bell peppers, and a pinch salt until softened, 5 to 10 minutes. Add ground beef and increase heat to medium-high; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Drain excess grease.
- Mix garlic and sauce into ground beef mixture; cook and stir until heated through, 2 to 3 minutes. Stir kidney beans and black beans into into ground beef sauce and simmer, stirring occasionally, until filling flavors have blended, about 20 minutes.
- Spoon filling into lettuce leaves.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 37.5 g, Cholesterol 52.2 mg, Fat 18.2 g, Fiber 14.5 g, Protein 25.4 g, SaturatedFat 5.9 g, Sodium 1373.4 mg, Sugar 6.1 g
SPICY CHIPOTLE WRAP
Spice up your routine with our Spicy Chipotle Wrap recipe. Spicy Chipotle Wrap gets its signature flavor from a chipotle aioli and red pepper strips.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Toss coleslaw blend with aioli until evenly coated.
- Top tortilla with meat, cheese, coleslaw and peppers; roll up.
Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1290 mg, Carbohydrate 35 g, Fiber 6 g, Sugar 6 g, Protein 16 g
SPICY CHIPOTLE TURKEY WRAPS
Smoked turkey, with Monterey jack cheese, veggies, and spicy chipotle mayo, all wrapped in a whole wheat flour tortilla. The perfect addition to a summer picnic!
Provided by messy_jessie
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine mayonnaise, chipotle chile, and adobo sauce in a small bowl. Spread the mixture evenly on the tortillas. Divide the turkey, Monterey jack cheese, avocado, and romaine lettuce onto each tortilla. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the tortilla up to the top edge, forming a tight cylinder. Cut the wrap in half before serving.
Nutrition Facts : Calories 728.7 calories, Carbohydrate 47.3 g, Cholesterol 92.6 mg, Fat 52.4 g, Fiber 7.6 g, Protein 30.9 g, SaturatedFat 16.9 g, Sodium 1454.2 mg, Sugar 1 g
CHIPOTLE CHICKEN WRAPS
Make and share this Chipotle Chicken Wraps recipe from Food.com.
Provided by armywife516
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- cube chicken and cook in skillet.
- put top three ingrediants in a bowl.
- put the rest of the ingrdiants in the blender except for tortillias, and pure'. after blending put in bowl, mix all together and serve on tortillias. Use leftover sour cream and cilantro to garnish.
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SPICY CHIPOTLE CHICKEN WRAP - SIX SISTERS' STUFF
From sixsistersstuff.com
Cuisine AmericanCategory Main CourseServings 6Total Time 10 mins
- In a small bowl, mix together chicken, beans, corn, cilantro, and rice. Top each tortilla with an equal portion, then then top each portion with an equal amount of tomato, romaine lettuce, and cheese.
SPICY CHICKEN BACON RANCH WRAP - EASY WRAP RECIPES
From easywraprecipes.com
4.4/5 (42)Category Wraps
- Begin by warming a large tortilla in the microwave for 15 seconds or my preferred method is in a very lightly greased skillet. By warming the tortilla it makes it much more pliable and easier to wrap.
- Spread the chipotle sauce and ranch dressing over the tortilla evenly. Top with lettuce and shredded cheddar, tomatoes, grilled chicken sliced and bacon.
CHIPOTLE CHICKEN WRAP RECIPE - 3 POINTS | LAALOOSH
From laaloosh.com
5/5 (1)Total Time 10 minsServings 2Calories 249 per serving
- Spread 1/2 of the yogurt mixture onto a lavash wrap. Add 1/2 of the chicken, lettuce, red onions, cilantro. Fold wrap in at the sides and roll up.
SPICY SOUTHWEST CHICKEN WRAPS - EMILY BITES
From emilybites.com
Cuisine AmericanTotal Time 20 minsCategory SandwichCalories 300 per serving
- Place the uncooked chicken strips into a Ziploc bag and sprinkle with the Southwest seasoning. Seal the bag and shake/massage until the chicken is coated with the seasoning.
- Bring 1 teaspoon of the canola oil over medium heat in a medium sized skillet. When the oil is hot, add the chicken pieces and stir them around to coat with oil. Arrange them into a single layer and cook for 5-6 minutes, flipping occasionally, until the chicken strips are cooked through. Remove the chicken to a side plate.
- Add the remaining ½ teaspoon of oil to the pan and keep over medium heat. Add the corn kernels and black beans and cook, stirring occasionally, for 1-2 minutes. Towards the end, throw in the chopped tomato and stir together over the heat. Squeeze the entire section of lime over the corn mixture and remove from heat.
- Lay the Flatout flatbreads on a clean, dry surface and spread a cheese wedge down the center of each flatbread going the long way (starting at the rounded end and spreading down the length of the flatbread to the other rounded end. You can leave a bit of space at each end as you’ll be folding them over, and you do not need to cover the whole flatbread, just an area down the middle. Divide the chicken evenly between the two flatbreads and place it on top of the cheese mixture. Split the corn and bean mixture over the top of the two flatbreads and top that with the avocado slices. *Make sure to leave an inch or so of room at each end.*
SPICY CHIPOTLE TURKEY BURRITOS (MAKE AHEAD) RECIPE - …
From pinchofyum.com
Reviews 37Calories 343 per servingCategory Lunch
- Filling Part One: Heat the tablespoon oil in a large Dutch oven or stock pot. Add the onion and the turkey; as the turkey cooks, add the spices, chipotle peppers, and salt. Cook until the turkey is browned and fully cooked. When the meat is saucy and delicious-looking, transfer to a large bowl and set aside.
- Filling Part Two: In the same pot, add the oil, onion, veggies, and spices. Saute for a few minutes until the vegetables are mostly soft. Add enough broth to barely cover the vegetables and simmer for 10 minutes or so, until the vegetables are soft and the mixture has thickened. Add the beans, meat, cheese, and yogurt. Stir until creamy. Also at this point it’s a good idea to taste and add salt or more seasoning to make sure you’re all good on flavor.
- Fill each tortilla with about 1/2 cup of the filling, fold up (I spread a little goat cheese or avocado on the sides to help them stick together), and wrap with plastic or foil. Store in the freezer for quick, grab-and-go lunches and dinners!
- To heat and eat, either pop in the microwave (takes about 5 minutes for a semi-thawed burrito) or in the oven (I’ve never been patient enough to do it this way so I don’t have a good time guideline here) or a combo with the microwave and then on a skillet if you’re at home so you can get that golden brown exterior. That’s the best way.
FOLDED CRISPY CHIPOTLE CHICKEN WRAPS. - HALF BAKED …
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4.4/5 (176)Total Time 30 minsServings 6Calories 438 per serving
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5/5 (7)Total Time 10 minsCategory Gluten Free, LunchCalories 386 per serving
- Lay out two tortillas on a large cutting board. Divide the lettuce, tomato, corn, avocado slices, green onion and tuna between each tortilla.
- Enjoy immediately with the extra chipotle ranch, or wrap in plastic wrap and keep in fridge for up to 3 days (for optimal freshness).
CHIPOTLE CHICKEN WRAPS - MY DOMINICAN KITCHEN
From mydominicankitchen.com
4.7/5 (3)Total Time 20 minsCategory Main DishCalories 672 per serving
- Cut chicken breast into ½ inch slices. Season the chicken with chipotle chili pepper, oregano, cumin, garlic, lime juice and salt and pepper to taste.
- Place mayonnaise, chipotle chili powder, paprika, lime juice and salt in a small bowl. Be conservative with the chipotle (you can always add more). Whisk until smooth with a spoon or a fork.
- Lay tortillas on a clean flat surface. Place about 1/2 cup lettuce, 4-5 slices of chicken, 1 tablespoon pico de gallo salsa, 2 tablespoons of cheese, and 1 tablespoon of chipotle mayo on each tortilla. Add avocado and/or sour cream if desired. Fold the sides of the tortilla tightly to form a square pocket or burrito.
SPICY VEGAN WRAPS - HEY NUTRITION LADY
From heynutritionlady.com
5/5 (8)Total Time 30 minsCategory LunchCalories 398 per serving
- Start by pan-frying the tofu in a bit of olive oil if you would like to crisp it - this step is totally optional!
- Spread a whole wheat tortilla with about 1/4 cup chipotle hummus. You want to spread a generous layer, but don’t go right to the edge or it’ll get messy when you start rolling.
- Next add ½ cup of quinoa, a large handful of mixed greens (about 1 cup) and a small handful of shredded carrot, red pepper, and green onion. Add 3-4 tofu sticks to the top.
- Now you’re ready to roll! Carefully fold the sides in, and then fold one end over the other, pull back to roll the contents into a log, and finish rolling your wrap.
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