Chipotle chicken ranch sweet potato wraps for the win! These wholesome, flavourful wraps are filled with chipotle lime chicken, roasted sweet potato, quick pickled red onion, avocado, cheese, and Greek yogurt ranch for a meal the whole family will love.
I love a good wrap or quesadilla for supper. And these chipotle chicken ranch sweet potato wraps are fantastic! You are going to love them. They come together with ease, which is a win for those busy weeknights. Yet they are also special enough for a weekend meal.
What makes these chicken wraps special is the layers upon layers of flavour and texture, starting with the slightly spicy, tangy, and smoky chipotle chicken. Then, there’s some sweet roasted sweet potato, tangy quick pickled red onion, creamy avocado, and a Greek yogurt ranch to tie it altogether. If you’re a cheese fiend like I am, you can also throw on some shredded cheddar cheese.
All in all, these wraps have all the makings of a perfect late summer meal! Here are the ingredients you’ll need:
ingredients for chipotle chicken ranch wraps
For the chicken, you’ll need:
- Extra-virgin olive oil
- Lime juice
- Smoked paprika
- Cumin
- Chili powder
- Chipotle peppers
- Garlic
- Salt
- Pepper
- Chicken breasts (boneless skinless work best here)
For the roasted sweet potato, you’ll need:
- Sweet potatoes
- Extra-virgin olive oil
- Salt
- Pepper
For the Greek yogurt ranch, you’ll need:
- Greek yogurt
- Dried dill
- Garlic powder
- Onion powder
- Salt
- Pepper
- Apple cider vinegar or lemon juice
- Milk or water to thin, if needed/desired
For serving, you’ll need:
- Large flour tortillas
- Grated cheddar cheese
- Avocado
- Baby kale or spinach
- Cilantro
- Quick pickled red onion (find my recipe in the notes section of the recipe card)
how to make these yummy chicken wraps
Start by marinating the chicken. In a bowl, mix together the oil, lime juice, spices, chipotles, garlic, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or longer if you have time.
Prepare the sweet potato: Place the cubed sweet potato on a large, rimmed baking sheet. Drizzle with olive oil and add a pinch of salt and pepper. Toss to coat. Roast for 25-30 minutes, or until tender.
Cook the chicken: Preheat the oven to 425 F. Place the chicken on a large, rimmed baking sheet and bake for 20 minutes, or until cooked through.
Meanwhile, make the Greek yogurt ranch: In a bowl, whisk together the yogurt, dill, garlic powder, onion powder, salt, pepper, and apple cider vinegar. If it is too thick for your liking, add a tablespoon or two of milk or water to thin. Taste and add more apple cider vinegar or lemon juice, if desired.
Assemble: Place some baby kale or spinach down the middle of a tortilla. Add a few strips of chicken, sweet potato, avocado, pickled red onion, avocado, ranch, and cheddar. Wrap and enjoy!
what to serve with these chipotle chicken wraps
I love to serve these with a simple cabbage slaw or simply some raw veggies. They are pretty filling on their own!
Not in the mood for a wrap? Replace the tortilla with cooked quinoa or rice and enjoy it as a chipotle chicken ranch bowl!
more wrap recipes
- Crispy Tofu Hummus Caesar Veggie Wraps
- Chili Lime Tofu Hummus Veggie Wraps
- Vegan Buffalo Chickpea Wraps with Cashew Ranch
- Mediterranean Lentil Veggie Wraps
I hope that you love these chipotle chicken ranch sweet potato wraps! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post.
If you’d like to see more recipes and healthy living inspiration, subscribe to my email list. You can also follow Up Beet Kitchen on social media: Instagram, Facebook, and Pinterest.
Enjoy!
PrintChipotle Chicken Ranch Sweet Potato Wraps
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
Chipotle chicken ranch sweet potato wraps for the win! These wholesome, flavourful wraps are filled with chipotle lime chicken, roasted sweet potato, quick pickled red onion, avocado, cheese, and Greek yogurt ranch for a meal the whole family will love.
Ingredients
For the chipotle lime chicken
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lime
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1–2 chipotle peppers in adobo sauce, finely chopped (use 2 if you like it spicy)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 ½ pounds boneless skinless chicken breasts, cut into strips
For the roasted sweet potato:
- 2 large or 3 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- A couple pinches of sea salt and freshly ground black pepper
Greek yogurt Ranch
- 1 cup plain Greek yogurt
- 1 ½ teaspoons dried dill
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon apple cider vinegar or lemon juice, plus more to taste
- Milk or water, as needed to thin
For serving:
- 4–6 large flour tortillas
- Grated cheddar cheese
- Diced avocado
- Cilantro
- Quick pickled red onion (see recipe in notes section)
Instructions
- Start by marinating the chicken. In a bowl, mix together the oil, lime juice, spices, chipotles, garlic, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or longer if you have time.
- Prepare the sweet potato: Preheat the oven to 425 F. Place the cubed sweet potato on a large, rimmed baking sheet. Drizzle with olive oil and add a pinch of salt and pepper. Toss to coat. Roast for 25-30 minutes, or until tender.
- Cook the chicken: Place the chicken on a large, rimmed baking sheet and bake at 425 F for 20 minutes, or until cooked through.
- Meanwhile, make the Greek yogurt ranch: In a bowl, whisk together the yogurt, dill, garlic powder, onion powder, salt, pepper, and apple cider vinegar. If it is too thick for your liking, add a tablespoon or two of milk or water to thin. Taste and add more apple cider vinegar or lemon juice, if desired.
- Assemble: Place some baby kale or spinach down the middle of a tortilla. Add a few strips of chicken, sweet potato, avocado, pickled red onion, avocado, ranch, and cheddar. Wrap and enjoy!
Notes
Quick Pickled Red Onion:
- ½ cup water
- ½ cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon sea salt
- 1 medium red onion, peeled and sliced
Bring the water, apple cider vinegar, honey, and salt to a boil in a small saucepan over high heat. Place the sliced onion in a heatproof 16-oz glass jar. Pour the liquid over the onion and set aside for 30 minutes to pickle. Cover and store in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican, Tex-Mex
Keywords: chipotle chicken ranch wrap recipe
Helen
My husband and I found your site one year ago, and we simply love your recipes. They are so full of flavour, and very healthy too. These wraps are so darn good!
★★★★★
Allison
Amazing, thanks so much!
Helen
Such a terrific wrap. Thank you for sharing with us!
★★★★★
Sandra Boire
These wraps were a big hit tonight. I’m going to follow you on Facebook. The dressing was delicious!! Thank you.
★★★★★
Allison
Hi Sandra! Thank you so much for taking the time to leave a comment! I’m thrilled to hear that these wraps were a hit.