Folded crispy chipotle chicken wraps from Half Baked Harvest by Tieghan Gerard

  • cilantro
  • sour cream
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute cooked brown rice for cooked white rice, and Greek yogurt for sour cream.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy cucumber margarita

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked brown rice for cooked white rice, and Greek yogurt for sour cream.

  • Misa925 on June 16, 2025

    This made 8 wraps (used Mission burrito-size super-soft tortillas, 8-ct pkg). 2 wraps made a nice-sized meal served w/ a side of cilantro-lime rice, & I used 1 cup of that in the wraps (instead of plain rice). Because my rice had lime juice, I used only 2 Tbsp in the ranch sauce + 1 Tbsp water for a nice consistency. Because of raw jalapeno in the sauce, I didn't want crunchy raw poblano, so I cooked the poblano a few minutes & set aside. Then I cooked the chicken/onion per recipe, but only used 1/2 cup water when adding spices. For easier assembling: Leave the lower left quadrant empty & layer cheese, rice, poblano, chicken, more cheese in the upper left quadrant. Sauce in the upper right, & then the lower right quadrant gets A LOT of cheese. I used pre-shredded Mexican-blend cheese (entire 8 oz pkg), which does have a milder flavor than fresh-shredded... but that worked nicely because using lots of mild cheese means more gooeyness & it didn't overpower other flavors. YUMMY!

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