Honey Chipotle Chicken Crunchwrap

Method

• Prep:

  Start by making the marinade. Add 4 oz of the chipotle peppers in adobo sauce, olive oil, salt, pepper, adobo seasoning, paprika, garlic powder, onion powder, chili powder, cumin and a squeeze of lime juice to a blender and blend until smooth. Pour the marinade over the chicken thighs, coat well and set aside to marinate for at least 30 minutes.

  Pico de Gallo:

  Dice the tomatoes, red onion and jalapeno into small pieces. Add to a bowl with the chopped cilantro, lime juice and salt. Mix together and set aside in the fridge to let the flavors come together.

  Guacamole:

  Mash the avocado in a bowl, add 2 tablespoons of the fresh pico and a pinch of salt. Mix together until combined and set aside.

  Honey Chipotle Sauce:

  Add the remaining 4 oz of chipotle peppers in adobo to a blender with the honey and a squeeze of lime juice. Blend until smooth and set aside.

  Chicken:

  Heat a skillet over medium high heat and sear the marinated chicken thighs on each side until you get a good brown color. You are not looking to cook them all the way through at this point, just building color. Remove from the pan and cut the chicken into bite sized pieces. Toss the pieces in the honey chipotle sauce until every piece is fully coated.

  Spread the sauced chicken out on a baking sheet and place under the broiler on high. Broil for 6 to 8 minutes per side, flipping once, until the chicken is crispy and caramelized with a nice crust on the outside. Keep a close eye on it because you want a good char not a burn. The chicken should be fully cooked through by the time it comes off the broiler.

  Assembly:

  Fry your hard corn tortillas in a little oil until crispy and golden. Set aside.

  Lay out a large flour tortilla. Layer on the honey chipotle chicken in the center, top with shredded pepper jack cheese, then place the fried hard corn tortilla on top. Spread sour cream over the corn tortilla, then add the pico and corn. Place the small flour tortilla on top to help seal everything in.

  Fold the edges of the large tortilla up and over toward the center in overlapping folds to form the crunchwrap. Press down gently to seal.

  Toast the crunchwrap in a skillet or on a flat top over medium heat on each side until golden and crispy.

  Serve with the guacamole and fresh lime wedges on the side.

•  

  TIPS AND TRICKS:

  -Keep a close eye on the chicken under the broiler. Every broiler runs a little differently and the honey in the sauce means it can go from perfectly caramelized to burned quickly. Check it around the 6 minute mark and pull it as soon as it looks crispy and done.

  -Make sure the hard corn tortilla fits inside the large flour tortilla before assembling. If it is too big you will have trouble folding the crunchwrap closed. Break it down to size if needed.

  -Toasting the crunchwrap seam side down first is important. Starting seam side down seals the folds and keeps everything from opening up when you flip to the second side.

  The pico and guac are best made fresh right before assembling. The lime juice in the pico keeps the colors bright and the salt draws out just enough moisture to give you a perfect consistency by the time you are ready to build the wrap.

  -Do not overfill the crunchwrap. Too much filling makes it impossible to fold properly and the whole thing falls apart. A well portioned crunchwrap holds together and gives you a clean crispy result every time.

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  WHAT TO SERVE WITH THIS:

  -The homemade guacamole on the side is the perfect dip and pairs beautifully with the smoky chipotle flavors inside the wrap.

  -A side of Mexican rice rounds this out into a full meal that feels like a complete restaurant experience at home.

  -Tortilla chips on the side with extra pico for dipping is always a good call and keeps the whole spread feeling cohesive.

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  FREQUENTLY ASKED QUESTIONS:

  Can I use chicken breast instead of chicken thighs?

  You can but chicken thighs are the better choice for this recipe. They stay juicy through the marinade and broiling process while chicken breast can dry out faster, especially under the high heat of the broiler. If you go with breast just pull it a little earlier and make sure it does not overcook.

  Can I make the components ahead of time?

  Yes and it makes assembly much faster. The pico and guac can be made a few hours ahead and stored in the fridge. The honey chipotle sauce can be made up to 3 days ahead. The chicken is best cooked fresh but the marinade can be prepped the night before so it is ready to go when you are.

  What if I do not have a broiler?

  You can finish the sauced chicken in a skillet over medium high heat instead. Toss the sauced pieces in the pan and let them cook until the sauce caramelizes and the chicken gets a nice crust on the outside. It will not be quite the same as the broiler but you will still get great flavor and texture.

  Can I make this spicier?

  Yes. Use the full can of chipotle peppers in the sauce instead of splitting it between the marinade and sauce. You can also add an extra jalapeno to the pico or a dash of your favorite hot sauce inside the wrap before folding.

  How do I store and reheat leftovers?

  Store leftover crunchwraps in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat on each side to bring the crispiness back or in the air fryer at 375 degrees for about 5 to 6 minutes. I would avoid the microwave since it will make the tortilla soft and soggy.