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Chipotle Chicken Wraps

Chipotle Chicken Wraps

with Tangy Cabbage & Smoky Red Pepper Crema

10-MIN LUNCH
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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.

Tags:NewCalorie SmartEasy Cleanup
Allergens:MilkSoyWheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lime

4 ounce

Shredded Red Cabbage

9 ounce

Fully Cooked Chicken Breasts

1 unit

Mini Cucumber

1.5 tablespoon

Sour Cream

(ContainsMilk)

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

1 teaspoon

Chipotle Powder

2 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

½ teaspoon

Sugar

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories470 kcal
Fat16 g
Saturated Fat6 g
Carbohydrate47 g
Sugar8 g
Dietary Fiber3 g
Protein35 g
Cholesterol110 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Plastic Wrap
Paper Towel
Large Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

• Wash and dry produce.

2

• Halve lime. In a medium microwave-safe bowl, combine cabbage, 1 TBSP water (2 TBSP for 4), ½ tsp sugar (1 tsp for 4 servings), 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.

3

• Meanwhile, pat chicken* dry with paper towels; cut into bite-size pieces. Trim and quarter cucumber lengthwise; slice into ¼-inch-thick pieces.

4

• 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.

5

• Add chicken to bowl with chipotle crema; stir to coat. Season with salt and pepper to taste.

6

• 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.

7

• Halve wraps on a diagonal; divide between plates. Serve any remaining cabbage and remaining cucumber on the side.