Chipotle Mayo 300ml

Chipotle Mayo Wrap

Ingredients

For the Chipotle Mayo:

1 large egg yolk (room temperature)

¾ cup vegetable oil

2 tsp white vinegar

1 tbsp chipotle powder (or 1 chipotle pepper in adobo, mashed)

½ tsp cumin

Salt to taste

For the Wrap:

2 large flour tortillas

1 chicken breast, sliced into strips and seasoned with paprika

1 bell pepper, sliced into strips

½ red onion, sliced into wedges

1 small zucchini, sliced into half-moons

1 tbsp olive oil (for grilling)

Instructions

Make the Chipotle Mayo: In a bowl, whisk the egg yolk and vinegar until combined. Very slowly, drizzle in the vegetable oil while whisking constantly to create a thick emulsion. Once creamy, fold in the chipotle spice, cumin, and salt. Set aside.

Grill the Filling: Heat olive oil in a grill pan or cast-iron skillet over high heat. Add the chicken strips and cook until charred and cooked through (approx. 6–8 minutes). Remove the chicken and toss in the bell peppers, onions, and zucchini. Grill until the vegetables are tender with visible char marks.

Warm the Tortilla: Briefly heat the tortillas in a dry pan for 30 seconds per side until pliable and soft.

Assemble: Lay the tortilla flat. Spread a generous, thick layer of the chipotle mayo down the center, leaving room at the edges.

Layer: Arrange the grilled chicken and charred vegetables on top of the mayo.

The Roll: Fold in the sides of the tortilla, then roll from the bottom up as tightly as possible.

Optional Sear: Place the finished wrap back in the hot pan for 1 minute on the seam side to seal it shut and add an extra crunch. Serve warm!