Chipotle Chicken Wraps

Instructions

1. 1

   Blend the chipotle peppers and their adobo sauce with the garlic, salt, 1 tsp garlic powder, onion powder, 0.5 tsp black pepper, 15 ml lemon juice and all 30 ml water until smooth. Measure 1.5 tbsp of this mixture into a sauce bowl.

2. 2

   Pat the chicken dry. Unfold the thighs and cut through any thick sections so they are no more than about 2 cm thick. In a 2-litre bowl, coat the chicken with the remaining chipotle mixture and 15 ml oil.

3. 3

   Heat a 30 cm heavy nonstick skillet over medium-high heat for 2 minutes. Add 7.5 ml oil and half the chicken in a single layer. Cook for 5–6 minutes per side, reducing the heat to medium if the coating darkens too quickly, until the thickest part reaches 74°C/165°F. Transfer to a plate. Add the remaining 7.5 ml oil and repeat with the remaining chicken, allowing 20–24 minutes of cooking across both batches.

4. 4

   While the chicken cooks, stir the yogurt, mayonnaise, remaining 15 ml lemon juice, remaining 1 tsp garlic powder and remaining 0.25 tsp black pepper into the reserved marinade. Finely chop and add the parsley. Thinly slice the red onion and bell pepper, shred the washed and dried lettuce, and grate the mozzarella.

5. 5

   Let the final batch of chicken rest for 3 minutes, then slice all the cooked chicken into thin strips on a board.

6. 6

   Lay out four soft, ready-to-eat flour tortillas, each about 30 cm across and 90 g. Divide the chicken, mozzarella, onion, pepper, lettuce and sauce evenly between them, keeping the filling in compact piles below the centre. Fold in the sides, then roll tightly to enclose the filling.

7. 7

   Take the skillet off the heat and carefully wipe away dark marinade residue with a paper towel held in tongs. Return it to medium heat. Toast two wraps at a time, seam-side down first, for about 2 minutes per side until golden and the cheese begins to melt, lowering the heat if needed. Allow about 8 minutes for both batches and serve immediately.