Chipotle Chicken Wraps
with Tangy Cabbage & Smoky Red Pepper Crema
- Milk
- Soy
- Wheat
You could take 10 minutes to debate what to have for lunch, but why not use that time to make these super satisfying wraps instead? All you have to do is slice the pre-cooked chicken, make a quick cabbage salad with smoky red pepper crema, sour cream, and chipotle powder, then roll it up with crunchy cukes in warm tortillas. While there may not be such a thing as a free lunch, at least this one’s stress-free.
Ingredients
1 unit
Lime
4 ounce
Shredded Red Cabbage
9 ounce
Fully Cooked Chicken Breasts
1 unit
Mini Cucumber
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
1 teaspoon
Chipotle Powder
2 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce.
• Halve lime. In a medium microwave-safe bowl, combine cabbage, 1 TBSP water (2 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), juice from the lime, and a pinch of salt. Cover bowl with plastic wrap and microwave until warmed through, 60- 70 seconds; stir to combine. Keep covered until ready to serve.
• Meanwhile, pat chicken dry with paper towels; cut into bite-size pieces. Trim and quarter cucumber lengthwise; slice into ¼-inch-thick pieces.
• In a large bowl, combine sour cream, red pepper crema, and ¼ tsp chipotle powder (½ tsp for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
• Add chicken to bowl with chipotle crema; stir to coat. Season with salt and pepper to taste.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Lay tortillas on a clean work surface. Place chipotle chicken on the bottom third of each tortilla and top with as much cabbage and cucumber as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
• Halve wraps on a diagonal; divide between plates. Serve any remaining cabbage and remaining cucumber on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The smoky red pepper crema is a real standout and ties the wrap together beautifully, but the pre-cooked chicken was found bland by several reviewers who recommend seasoning it well before adding to the crema.
- Ease of prep: This comes together quickly and is great for a fast lunch, though actual prep time runs a bit longer than the 10 minutes listed.
- Suggestions: Add your own seasoning to the chicken to boost flavor, and consider adding avocado, greens, or hot sauce for extra depth. Warm the tortillas well so they stay pliable — several reviewers found them prone to tearing.
- Portions: The filling can overflow standard tortillas, so use a larger wrap or serve extra cabbage and cucumber on the side as a salad.
Reviews from our home cooks
This was super easy and quick and really made for a great-tasting lunch in little time. The cabbage slaw is yummy and crunchy.
The smokey red pepper creme was a game changer. It complimented all the ingredients together
Ingredients took up a lot of room in the wrap causing it to tear. And although they advised not to overfill, there's too much leftover that should be eaten as a wrap and not a salad. Maybe a larger wrap?
