@iramsfoodstory: Honey chipotle chicken rolls For the chicken: 1 lb boneless chicken breast, cut into small cubes
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp regular chili powder
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for heat)
salt, or to taste
1/4 tsp black pepper 1 tbsp garlic, minced 1/2 tsp ground cumin 1 yellow onion, diced 1 red pepper diced For the creamy chipotle sauce 2–3 chipotle peppers in adobo sauce 1/2 cup mayonnaise 2 tbsp sour cream 2 tbsp honey 1 tbsp fresh lime juice 1 small garlic clove 1 tsp adobo sauce from the chipotle can 1/2 tsp smoked paprika 2–4 tbsp water, to adjust consistency Salt, to taste 1 tsp garlic powder For assembling 10–12 medium tortilla rolls
1 cup shredded mixed cheese 
2 tbsp chopped cilantro 
Oil for shallow frying Method: Toss chicken with oil, smoked paprika, chili powder, garlic powder, onion powder, cumin, cayenne, black pepper, and salt. Marinate for 20–30 minutes. Blend the chipotle peppers, mayonnaise, sour cream, honey, lime juice, garlic clove, adobo sauce, smoked paprika, garlic powder, and salt until smooth, add water as needed. Reserve 1/3 cup for dipping. Cook chicken in a skillet over medium-high heat until golden and cooked through (165°F/74°C). Add the minced garlic during the final minute of cooking. Add diced onion and red bell pepper and sauté for an additional 1-2 minutes until softened and lightly golden. Lower heat, add chipotle sauce gradually, and cook gently for 1–2 minutes until thick and creamy. Stir in cilantro and let cool slightly. Fill tortillas with the chicken mixture and shredded cheese. Fold in the sides and roll tightly. Shallow fry seam side down over medium heat, turning until golden and crispy. Drain on a wire rack. Serve hot with the reserved creamy chipotle sauce for dipping! #Recipe #chipotle #chickenrolls

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Monday 12 October 2026 18:08:32 GMT