Roasted Chicken Salad Wrap with Chipotle

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Quick Facts:

Serves 4


breast meat from a roasted chicken, or 1 lb boneless, skinless chicken breasts, trimmed
salt and pepper, to taste
2 Tbsp grapeseed or canola oil
½ cup mayonnaise
1 – 2 chipotle peppers in adobo (2 will make it very spicy)
1 red bell pepper, julienned sliced
2 Tbsp minced red onion, or 4 green onions
1 cup julienned spinach
4 flavored or plain wraps of flatbread


1. If using roasted chicken pull off of the bone into bite sized pieces. Discard the skin. If using boneless, skinless breasts season chicken with salt and pepper. Heat a skillet over medium high heat. Sear chicken breasts until lightly browned on both sides and internal temperature reaches 165 degrees. Set aside to cool.
2. Combine chipotle and mayonnaise in a medium bowl. When chicken is cool add to mayonnaise along with bell pepper and onion. Taste, and season with additional salt and pepper, if needed.
3. Divide spinach between the four slices of the flat bread (on the ½ closest to you). Top with chicken salad and roll tightly. Cut in half on a diagonal to serve.

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