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

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


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.



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
  • 12 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

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 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

For serving:

  • 46 large flour tortillas
  • Grated cheddar cheese
  • Diced avocado
  • Cilantro
  • Quick pickled red onion (see recipe in notes section)


  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!


Quick Pickled Red Onion:

  • 1/2 cup water
  • 1/2 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