Mexican Adobo Chicken Wraps

Name: Mexican Adobo Chicken Wraps
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts, patted dry with paper towels, trimmed of excess fat; 1 can (7 oz) (200 g) canned chipotle peppers in adobo sauce, with sauce; 1 whole (150 g) medium yellow onion, halved lengthwise and thinly sliced into half-moons; 2 cloves (10 g) garlic cloves, minced; ½ cup (120 ml) low-sodium chicken broth; 1 tsp (2 g) ground cumin; 1 tbsp (15 ml) olive oil; to taste kosher salt; to taste black pepper; 4 whole (280 g) large flour tortillas (10-inch); ½ cup (120 g) sour cream; ¼ cup (10 g) fresh cilantro, loosely packed, roughly chopped; 1 whole (50 g) limes, quartered for serving; 1 whole (150 g) ripe avocado, halved, pitted, sliced (optional); 1 whole (150 g) ripe tomato, diced (optional)

From the MyKitchenBank Kitchen

Tender, smoky chipotle chicken simmered in rich adobo sauce with caramelized onions, shredded and folded into warm flour tortillas with sour cream, cilantro, and lime. A vibrant, weeknight-friendly Mexican wrap that's ready in under an hour.

Prep: 15 min
Cook: 28 min
Wait: 10 min
Total: 53 min
Makes: 4 wraps (1–2 per serving)

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Ingredients

4 servings

1½ lbs (680 g) boneless, skinless chicken breasts, patted dry with paper towels, trimmed of excess fat
1 can (7 oz) (200 g) canned chipotle peppers in adobo sauce, with sauce
1 whole (150 g) medium yellow onion, halved lengthwise and thinly sliced into half-moons
2 cloves (10 g) garlic cloves, minced
½ cup (120 ml) low-sodium chicken broth
1 tsp (2 g) ground cumin
1 tbsp (15 ml) olive oil
to taste kosher salt
to taste black pepper
4 whole (280 g) large flour tortillas (10-inch)
½ cup (120 g) sour cream
¼ cup (10 g) fresh cilantro, loosely packed, roughly chopped
1 whole (50 g) limes, quartered for serving
1 whole (150 g) ripe avocado, halved, pitted, sliced (optional)
1 whole (150 g) ripe tomato, diced (optional)

Equipment (6)

12-inch nonstick skillet or sauté pan
Cutting board and chef's knife
Measuring spoons and cups
Tongs or two forks (for shredding)
Small bowl
Oven at 300°F (149°C) (optional, to keep tortillas warm)

Steps

Before you start

Pat the chicken dry with paper towels so it sears well
Have a can opener ready for the adobo peppers
Measure out the broth before you start cooking
Read through the simmering time so you're not surprised by the total timing

1
Prep ingredients
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- Halve the onion lengthwise and slice it thinly into half-moons.
- Mince the garlic.
- Open the can of chipotle peppers in adobo sauce and set aside.
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Tip: Drying the chicken helps it brown properly and develop a flavorful crust.
2
Sear the chicken
- Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering, about 1 minute.
- Place the chicken breasts in the hot pan and sear undisturbed for 5–6 minutes until golden brown on the bottom.
- Flip and sear the other side for 3–4 minutes.
- The chicken does not need to be fully cooked through yet.
- Transfer to a plate.
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Ready when: Golden-brown crust on both sides
Tip: Don't move the chicken while searing—let it sit to develop color and flavor.
3
Cook the aromatics
- Pour off all but a thin film of oil from the pan.
- Reduce heat to medium and add the sliced onion.
- Cook for 3–4 minutes, stirring occasionally, until the onion softens and begins to caramelize.
- Add the minced garlic and cook for another minute until fragrant.
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Ready when: Onion is soft and golden; garlic smells aromatic
Tip: Caramelizing the onion builds sweetness and depth in the sauce.
4
Add sauce and broth
- Drain the chipotle peppers in adobo sauce through a fine-mesh strainer into a small bowl, reserving the sauce.
- Roughly chop 2–3 of the peppers and add them to the pan along with the reserved adobo sauce, chicken broth, and cumin.
- Stir well to combine and let the mixture come to a gentle simmer, about 1 minute.
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Ready when: Sauce is simmering gently
Tip: You can adjust the spice level by using fewer or more chipotle peppers—start with 2 if you prefer milder heat.
5
Simmer the chickenOven 165°F / 75°C
- Return the seared chicken breasts to the pan, nestling them into the sauce.
- The liquid should partially cover the chicken.
- Reduce heat to medium-low and simmer uncovered for 15–18 minutes, turning the chicken halfway through, until the meat is fully cooked through and tender.
- An instant-read thermometer inserted into the thickest part should read 165°F (74°C).
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Ready when: Internal temperature reaches 165°F (74°C); meat is opaque throughout
Tip: Keep the heat low so the sauce doesn't reduce too much. You want a saucy, moist finished dish.
6
Shred the chicken
- Transfer the cooked chicken to a clean cutting board.
- Using two forks or two knives, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pan and stir to coat it evenly in the adobo sauce.
- Taste and adjust the seasoning with salt and pepper as needed.
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Ready when: Chicken is in tender, bite-sized shreds, well coated with sauce
Tip: Shredding while the chicken is still warm makes it easier and helps it absorb the sauce flavors.
7
Warm the tortillas
- Warm the tortillas directly over a gas flame (turning with tongs every 5–10 seconds), in a dry skillet over medium heat (30 seconds per side), or wrapped in a damp paper towel in the microwave for 30 seconds.
- Stack them in a clean kitchen towel to keep them warm and pliable.
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Ready when: Tortillas are warm and flexible, steaming slightly
Tip: Warm tortillas are less likely to tear and taste much better than cold ones.
8
Assemble the wraps
- Lay a warm tortilla flat on a clean surface.
- Spread about 2 tablespoons of sour cream across the lower third of the tortilla, leaving a 1-inch border on each side.
- Top with a generous handful (about ¾ cup / 180g) of the adobo chicken mixture, a sprinkle of cilantro, a few avocado slices (if using), and a small handful of diced tomato (if using).
- Fold in the left and right sides of the tortilla about 2 inches, then fold the bottom up and roll tightly away from you.
- Repeat with the remaining tortillas.
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Ready when: Wraps are tightly rolled with filling visible at both ends
Tip: Don't overfill or the wraps will tear—less filling that stays enclosed is better than overflowing.
9
Serve
- Serve the wraps immediately while still warm, with lime wedges on the side.
- Squeeze fresh lime juice over the wrap just before eating.
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Tip: Lime brightens the rich adobo flavors—don't skip it.

Good to know

Tips

The adobo sauce reduces as the chicken simmers, so if you prefer a brothier result, increase the broth to ¾ cup (180 ml) and simmer for 3–4 minutes longer.
Add the cilantro right before serving so it stays bright and doesn't wilt into the warm chicken.
Make this recipe your own: crispy fried onions, pickled jalapeños, cotija cheese, or black beans are all welcome additions.
Leftover adobo chicken is excellent in quesadillas, tostadas, nachos, or salads—it's a flexible base for many Mexican dishes.

Make ahead

You can simmer and shred the chicken up to 2 days ahead and refrigerate it in an airtight container. Reheat gently in a skillet over medium-low heat (about 5 minutes), adding a splash of broth if the sauce has thickened. Assemble the wraps just before serving for the best texture.

Storage & reheating

Wrapped wraps are best eaten immediately but will keep in the refrigerator for up to 4 hours wrapped tightly in foil. Reheat in a 300°F (149°C) oven for 8–10 minutes. The adobo chicken alone keeps refrigerated for up to 3 days in an airtight container and freezes for up to 2 months.

Substitutions

boneless, skinless chicken breasts → Boneless, skinless chicken thighs (use about 2 lbs / 900g; they stay juicier and reduce the simmering time slightly to 12–15 minutes). Thighs are naturally more forgiving and flavorful, though slightly fattier.
large flour tortillas (10-inch) → Corn tortillas (use 8 smaller ones instead of 4 large; warm the same way). Corn tortillas add a more traditional Mexican flavor and are naturally gluten-free.
sour cream → Mexican crema or Greek yogurt. Crema is more authentic; Greek yogurt adds tang but is thinner and tangier than sour cream.
canned chipotle peppers in adobo sauce → 1 tbsp chipotle paste plus ½ cup salsa roja or red enchilada sauce. Works well if you can't find canned chipotles, though the flavor profile shifts slightly toward a milder, more tomato-forward sauce.