⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

🍽 Ingredients

• 1 Chicken breasts
• 2 tablespoons Chipotle peppers in adobo sauce
• 2 tablespoons Lime juice
• 1 tablespoon Orange juice
• 1 tablespoon Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1/2 teaspoon Garlic powder
• To taste Salt
• 1 ripe Avocados
• 1 tablespoon Lime juice
• 1/4 cup, finely chopped Red onion
• 1/4 cup, chopped Cilantro
• 1/2, seeded and minced Jalapeño
• To taste Salt
• 2 Flour tortillas
• 1/4 cup, shredded Lettuce
• 1/4 cup, diced Tomatoes

📖 Instructions

1. First things first, let's prep that chicken! Slice your chicken breasts into thin strips, about 1/4 inch thick. This ensures even cooking and tenderness, trust me on this one. It makes all the difference.
2. Next, get your marinade ready. In a large mixing bowl, combine the chipotle peppers in adobo sauce (finely chopped!), lime juice, orange juice, olive oil, cumin, oregano, garlic powder, and salt. Whisk this all together until it's a beautiful, even mixture—it should be vibrant in color, almost like sunset!
3. Now, pour the marinade over the chicken strips and make sure each piece is nicely coated. Gently toss them around. Cover the bowl and pop it in the fridge for at least 30 minutes, or even better, overnight! The longer it marinates, the more flavorful it will become.
4. While the chicken is marinating, it's time to tackle the guacamole. Mash your avocados in a bowl (I like to leave some chunks for texture), then stir in lime juice, chopped red onion, cilantro, jalapeño, and salt. Taste and adjust seasonings as needed. Don't be shy with the lime—it helps prevent browning and brightens the flavors.
5. Once the chicken has marinated, you've got a couple of choices for cooking. You can either grill them on a hot grill pan (my fave!), cook them in a large skillet over medium-high heat, or even use a griddle. Just make sure to cook them until they are fully cooked through and slightly charred, which is where the magic happens—about 5-7 minutes per side, depending on the thickness.
6. Now the fun part: assembling! Warm your tortillas briefly—either on a dry skillet or in the microwave for 10-15 seconds. Spread a generous amount of guacamole on each tortilla.
7. Layer the chipotle chicken over the guacamole. Top with your favorite shawarma toppings: shredded lettuce, diced tomatoes, maybe some pickled onions for that extra zing? The possibilities are endless!
8. Wrap it up tightly! You can fold it in half, or roll it up like a burrito. Cut each wrapped shawarma in half and serve immediately. Enjoy!
9. P.S. – Don’t forget to check your chicken’s internal temperature to ensure it's fully cooked, ya hear?! Food safety is key, my friend!

📝 Notes

• Feel free to adjust the amount of chipotle peppers to control the spice level. For a milder flavor, start with 1 tablespoon and add more to taste.
• If you don't have fresh cilantro, you can substitute it with 1 teaspoon of dried cilantro.
• Leftovers are amazing! Reheat gently in a pan or microwave before serving again.