Name: Chipotle Chicken Ranch Sweet Potato Wraps
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 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); 1/2 teaspoon sea salt; Freshly ground black pepper, to taste; 1 1/2 pounds boneless skinless chicken breasts, cut into strips; 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; 1 cup plain Greek yogurt; 1 1/2 teaspoons dried dill; 3/4 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 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; 4-6 large flour tortillas; Grated cheddar cheese; Diced avocado; Cilantro; Quick pickled red onion (see recipe in notes section)

↓ Jump to 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

Want to save this post?

Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

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

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!

Chipotle Chicken Ranch Sweet Potato Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Author: Allison
Total Time: 1 hour
Yield: 4–6 servings 1x

Print Recipe

Description

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

Chipotle Chicken Ranch Sweet Potato Wraps