(The recipe for the aioli for our Southwest Fajita Chicken Wraps with Chipotle Aioli can be found on the site Self Proclaimed Foodie here.)
Step by Step Instructions:
This Southwest Fajita Chicken Wraps with Chipotle Aioli is so delicious and doesn’t require too much. So for the wrap you’ll then need the following ingredients: Salt & Pepper, Olive Oil, about 2 cups of cooked rice (1 cup of uncooked rice cooked), Green Pepper, Lime, Red Pepper, Colby & Monterey Jack shredded cheese (or grab Daiya’s pepper jack style shreds for a dairy free option!), large Flour Tortillas, and 2 cooked Chicken Breasts.
The chipotle aioli is delicious and great, because it comes together in a only a few minutes. So here’s what you’ll need: Canola (or Vegetable Oil), Sugar, Salt, 1 Lemon, a can of Chipotle Peppers in Adobo Sauce, 2 Egg Yolks, and 2 cloves of Garlic.
So start off by prepping your veggies. Remove the stem and then the seeds from the red peppers. Then cut them into bite-sized slices.
So then repeat the above step for the green peppers. Your goal is to have easy to eat pieces throughout the wrap.
Then remove the garlic skin. I prefer the technique of smashing it with the side of a large knife and your fist, because it’s quite satisfying. It makes for great stress relief.
Mince your garlic really well with your favorite method. I really do love this handy garlic twist, because it’s fast and easy.
Slice up the chicken into bite-sized pieces, because you want it easy to eat in the wrap. I like it sliced a little thinner so I don’t get a giant piece of chicken.
Heat a non-stick skillet over high heat. Once it’s warm, then drizzle some olive oil in the pan.
Add the peppers to the hot skillet. Then once they are in an even layer, do not stir them. Let them cook for at least 3 minutes so they can start to get brown.
While the peppers cook, zest 1 lime, because you’ll need it soon.
Add all of the zest and the juice of half a lime to the cooked rice and then stir it to get the zest well incorporated. Wow did it smell good in the kitchen!
Stir the peppers every 3-5 minutes so you have a nice char on each piece as you can see above.
Add the sliced chicken to the pan with the peppers and then heat them through for about a minute or two. Then remove the pan from the heat.
So now it’s time to whip up the aioli for our Southwest Fajita Chicken Wraps with Chipotle Aioli. In a blender add 2 egg yolks, the minced garlic, juice of half a lemon, 1/4 teaspoon of sugar, 1/2 teaspoon of salt, and then 2 tablespoons of chipotle in adobo (mix of the peppers and sauce).
Blend the ingredients for a few seconds so that you can start getting the sauce going.
Measure out 3/4 cup of canola (or peanut or vegetable) and then turn the blender onto low and slowly drizzle in the oil through the hole in the top of the lid. Once all of the oil is in, then put the lid on fully and turn up the speed to fully incorporate the sauce.
Remove the blender from the stand so you get a better angle and then use a spatula to carefully scrape down the sides of the blender.
Blend it one more time so it’s nice and creamy.
Then transfer the sauce to a dish.
I heated my tortillas up in a skillet before filling them so they’d be more pliable. To do this just heat an empty skillet that the tortilla will fit in over low heat. Then once it’s warm, heat each side for about 30 seconds. Place some chipotle sauce on the bottom, and then top with some rice and the chicken/peppers mixture.
Sprinkle cheese (more cheese than this so that it’s nice and melty) and then more chipotle sauce over the top. I also placed some sauce at the top of the tortilla so that when I rolled it up it would kind of act like a glue to keep the wrap closed.
Then place the Southwest Fajita Chicken Wraps with Chipotle Aioli on a plate until all of the wraps you are making are finished. I only made what we needed, so that the leftovers could be used to make fresh wraps the next day or two.
I used our Nu-Wave oven (seriously awesome) and then heated the wraps for about 3-4 minutes so they were warmed through and ever-so-slightly crispy. But you could always fire up the oven at about 400 and then heat for 5-10 minutes and keep an eye on them.
Cut the Southwest Fajita Chicken Wraps with Chipotle Aioli in half and then serve with sour cream and salsa for dipping. Include your favorite sides, so my favorites are french fries, chips with salsa, or Spanish rice just to get you thinking. If you’re looking for dairy free options, then swap out the sour cream for guacamole for your Southwest Fajita Chicken Wraps with Chipotle Aioli. Hope you enjoy!!!
Southwest Fajita Chicken Wraps with Chipotle Aioli
Yield 6 wraps
You'll absolutely love this easy and uber flavorful chicken wrap!
- 2 Chicken Breasts, cooked and sliced thinly into bite-sized pieces
- 2 cups of cooked rice, cooked per package directions
- 1 Lime
- 6 Large Flour Tortillas
- 1 Red Bell Pepper, thinly sliced in bite-sized pieces
- 1 Green Bell Pepper, thinly sliced in bite-sized pieces
- Olive Oil, as needed
- Mexican Cheese Blend OR dairy free option is Daiya's Pepper Jack Shreds
Chipotle Aioli Ingredients:
- 3/4 cup of Canola Oil (or Vegetable Oil)
- 2 Egg Yolks
- Juice of 1/2 a Lemon
- 1/4 teaspoon of Sugar
- 1/2 teaspoon of Salt
- 2 cloves of Garlic, minced
- 2 tablespoons of Chipotles in Adobo Sauce
Prep your veggies by chopping the bell peppers and mincing the garlic. Then slice the chicken.
Heat a large non-stick skillet over high heat and add a good drizzle of olive oil. Once the oil is hot, add the peppers in an even layer and let them cook without stirring for 3-5 minutes. Then stir and let them sit and continue to brown as you stir every couple of minutes.
While the peppers cook, zest a lime and add the zest to the cooked rice. Then add the juice of half a lime to the rice and stir well. Set the rice aside.
Add the chicken to the browned peppers and stir for about a minute and then remove the pan from the heat.
To make the aioli, place the egg yolks, lemon juice, sugar, salt, garlic, and chipotles in adobo in a blender and blend for a few seconds. Then slowly drizzle in the canola oil with the blender on low. Once all of the oil is combined, place the lid fully on the blender and increase the speed and blend for about a minute. Scrape the sides down and then blend once more and transfer the sauce to a small bowl.
To put the wraps together, heat the tortillas for about 30 seconds on each side in an empty skillet over low heat. This helps them be more pliable. Then spread some chipotle sauce on the center of the tortilla and add some rice and the chicken/peppers mixture. Top with plenty of shredded cheese and more chipotle sauce. Dab a little sauce at the top of the tortilla (the end you'll be folding towards) and then fold up the wrap and continue this process for remaining wraps you're serving.
Heat the wraps so they are heated through and the cheese can melt. The outside of the wrap will be just slightly crispy. Cut in half and serve! Enjoy!
To make this wrap dairy free, use Daiya's shredded "cheese" which melts well. And swap out your sour cream for some guacamole!
Serving Size 1 Wrap
Amount Per Serving
% Daily Value
Total Fat 39 g
Saturated Fat 5 g
Unsaturated Fat 26 g
Cholesterol 94 mg
Sodium 777 mg
Total Carbohydrates 49 g
Dietary Fiber 5 g
Sugars 4 g
Protein 19 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.