Smoky, juicy chipotle-marinated chicken wrapped in soft tortillas with a fresh lemon herb salad and a creamy sauce. These wraps are spicy, tangy, and incredibly satisfying — perfect for a quick lunch or dinner served with crispy fries.
Springe zu RezeptWhy You’ll Love This Recipe
• Smoky Chipotle Flavor – bold, slightly spicy marinade
• Fresh Crunchy Salad – balances the rich chicken perfectly
• Creamy Sauce – tangy and smooth with just the right sweetness
• Quick & Easy – ready in under 30 minutes
Serving Suggestion
Serve the wraps hot with crispy fries on the side for the perfect comfort meal. They also pair well with extra dipping sauce or a light yogurt dip.
Pro Tips for Perfect Wraps
• Blend the marinade well – this distributes the chipotle flavor evenly.
• Let the chicken marinate – even 20 minutes improves the flavor.
• Chop the salad small – easier to wrap and eat.
• Toast the wrap – adds a crispy exterior and warms everything inside.
Ingredients
For the Chicken
• 1 chicken breast
Marinade (blend together):
• 3–4 garlic cloves
• 2 chipotle peppers
• 2 tbsp yogurt
• 1 tbsp oil
Spices:
• salt
• black pepper
• paprika
• garlic powder
• pinch of sugar
For the Salad
• 2 red onions, finely chopped
• ¾ cucumber, finely chopped
• handful of fresh parsley, chopped
• juice of ½ lemon
Season with:
• salt
• pepper
• paprika
• garlic powder
• splash of Worcestershire sauce
Mix everything together and let sit briefly so the flavors combine.
For the Sauce
• 2 heaping tbsp mayonnaise
• 4 tbsp Greek yogurt
• 2 tbsp ketchup
Season with:
• salt
• pepper
• paprika
• garlic powder
Mix until smooth and creamy.
For Assembly
• 3–4 wheat tortillas
Optional
• olive oil for toasting the wraps
Instructions
Marinate the Chicken
Add garlic, chipotle peppers, yogurt, oil, and spices to a blender. Blend until smooth to create the marinade.Coat the chicken breast with the marinade and let it sit for at least 20–30 minutes for deeper flavor.
Cook the Chicken
Heat a pan over medium-high heat. Cook the marinated chicken until fully cooked and slightly caramelized on the outside.Remove from the pan and slice into strips.
Prepare the Salad
In a bowl, combine chopped red onion, cucumber, parsley, lemon juice, and spices. Add a splash of Worcestershire sauce and mix well.
Assemble the Wraps
Lay a tortilla flat and spread some of the sauce in the center. Add sliced chicken and a portion of the fresh salad. Drizzle with more sauce. Fold the tortilla tightly into a wrap.
Optional Step
For extra flavor and texture, toast the wraps in a pan with a little oil until golden and crispy on the outside.
FUDGY CHOCOLATE CHIP HAZELNUT BROWNIES
Zutaten
Kochutensilien
Method
- In a heatproof bowl, gently melt the butter and dark chocolate together. You can do this over a water bath or in short intervals in the microwave.
- Make sure the mixture does not get too hot — it should be smooth and glossy, not overheated.
- Add the white sugar and brown sugar to the melted chocolate mixture and stir well until fully combined. The mixture should look thick and slightly grainy at this stage.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix until the batter becomes smooth, glossy, and slightly thick — this step helps create that classic shiny brownie top.
- In a separate bowl, mix flour, cocoa powder, salt, and baking powder.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix — this keeps the brownies soft and fudgy.
- Add the chopped hazelnut chocolate and fold it evenly into the batter.
- Pour the batter into a lined baking pan and spread it evenly.
- Bake at 175°C (top & bottom heat) for 20–25 minutes.
- The edges should be set, while the center should still be slightly soft — this ensures a fudgy texture.
