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Chipotle Chicken Wrap
Chipotle Chicken Wrap

Before you jump to Chipotle Chicken Wrap recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Water is the most effective beverage out there. Soda and coffee, when used in small amounts, aren’t that bad. It is definitely, however, a bad idea to exclusively drink soda or coffee. When you decide on water over other beverages you are helping your body stay very healthy and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Successful weight loss efforts often depend entirely on water ingestion.

There are many things you can do to become healthy. Intensive gym visits and directly defined diets are not always the solution. You can do small things each day to improve upon your health and lose weight. Being intelligent when you choose your food and routines is where it begins. Looking to get in as much physical exercise as possible is another. Don’t ignore that health isn’t only about just how much you weigh. You want your body to be strong too.

We hope you got insight from reading it, now let’s go back to chipotle chicken wrap recipe. You can have chipotle chicken wrap using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Chipotle Chicken Wrap:
  1. Provide 2 tortillas
  2. You need 4 oz chicken breast
  3. Provide 1/8 head romaine lettuce
  4. You need 1/4 cucumber
  5. Provide 1 slice tomato
  6. Take 4 tbsp chipotle rance
  7. Provide 2 tbsp shredded cheddar
  8. Provide 1 tsp onion powder
  9. Provide 1/2 tsp salt
Instructions to make Chipotle Chicken Wrap:
  1. Place chicken breast in Zip-loc bag. Add 2 tbsp chipotle rance, tsp onion powder, and 1/2 tsp salt. Shake bag, let sit for 20 minutes.
  2. Heat pan, sear outside of chicken, then reduce heat and cover. Cook thoroughly to 165°.
  3. Take head of lettuce, cut 2-inch strip and chop. Cut 1/4 cucumber into 1/2 slices. Chop slice of tomato.
  4. Plate tortilla. Add lettuce, cucumber, tomato, and cheese.
  5. Remove chicken from heat, and cut into 1/2" strips. Place on tortilla, wrap with both ends closed, and chop in half. Arrange wraps, and drizzle 2 tbsp chipotle ranch on plate for dip.

Whisk the oil, chipotle paste and honey together in a large bowl. Add the chicken and toss to coat, then spread out on a non-stick baking tray. Add avocado and/or sour cream if desired. Fold the sides of the tortilla tightly to form a square pocket or burrito. Heat a non-stick pan or grill to medium heat.

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