• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » All Recipes

    Chipotle Chicken Ranch Sweet Potato Wraps

    Published: Aug 20, 2022 Last Modified: Aug 21, 2022 by Allison

    39 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    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.

    angled overhead shot of the chicken wrap sliced in half to show the filling inside

    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:

    overhead ingredient shot showing the chicken, sweet potato, avocado, cilantro, quick pickled red onion, kale, ranch, cheese, etc. on a light pink backdrop

    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)
    a high angle overhead shot of the wrap before being wrapped up

    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!

    an angled straight on shot of how to fill your wrap with the chicken, sweet potato, ranch, avocado, and red onion

    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
    a high angle photo of a chicken wrap on a white plate, wrap is sliced in half to show the fillings, surrounded by dishes of the fillings on a light pink backdrop

    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!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    angled overhead shot of the chicken wrap sliced in half to show the filling inside

    Chipotle Chicken Ranch Sweet Potato Wraps


    ★★★★★

    5 from 2 reviews

    • Author: Allison
    • Total Time: 1 hour
    • Yield: 4–6 servings 1x
    Print Recipe
    Pin Recipe

    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

    Scale

    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

    1. 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.
    2. 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.
    3. Cook the chicken: Place the chicken on a large, rimmed baking sheet and bake at 425 F for 20 minutes, or until cooked through.
    4. 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.
    5. 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

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Related

    « Marathon Training: Week 3 Recap
    What To Eat This Week (August 22nd-28th, 2022) »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Helen

      August 23, 2022 at 2:54 pm

      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!

      ★★★★★

      Reply
      • Allison

        August 23, 2022 at 9:13 pm

        Amazing, thanks so much!

        Reply
    2. Helen

      March 05, 2023 at 1:44 pm

      Such a terrific wrap. Thank you for sharing with us!

      ★★★★★

      Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
      ★★★★★
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • featured image for the post, 1200x1200 pixles, of a serving of the salmon pesto quinoa bake on a light blue plate
      Salmon Pesto Quinoa Bake
    • featured image for the post, an overhead shot of the mole chicken, rice, salsa, and cabbage topped with Greek yogurt in a bowl on a light pink backdrop
      Mole Chicken Bowls
    • featured image for the blog post, overhead photo of a barbecue meatball bowl with quinoa, sweet potato, broccoli, and avocado sauce
      Barbecue Meatball Bowls with Avocado Goddess Sauce
    • 1200x1200 pixel featured image for this recipe, an overhead close up photo of an egg and pesto breakfast burrito sliced in half
      Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...