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Smoky Chipotle Chicken Wraps

3

boneless, skinless, split chicken  breasts (about 11/2 pounds)

2 Tbsp

 olive  oil

1 Tbsp

fresh lime juice

1/2 tsp

hickory smoked salt or garlic salt

 

 

Spread:

1/2 cup

mayonnaise

1

chipotle pepper
(packed in adobo sauce)

1 tsp

adobo sauce

1 tsp

fresh lime juice

1 tsp

minced garlic

 

 

6

flour tortillas (8  inches each)

6 oz

(1 1/2 cups) shredded Monterey  Jack cheese

1 can

(4 1/2 ounces) whole green  chilies, drained and julienned

1

small red or yellow  bell pepper, cut into strips

1

small red onion,  thinly sliced

1/4

cup chopped fresh  cilantro

 

 

Place chicken breasts in bowl and add olive oil and lime  juice. Toss to coat. Sprinkle each breast with hickory  salt and set aside.

Preheat grill and lightly coat with oil or  cooking spray.

Place chicken breasts on prepared grill 4  to 6 inches from source of heat. Cook 5 to 7 minutes per  side or until chicken is no longer pink inside. Slice  chicken diagonally into strips and set aside.

To make spread, place mayonnaise, chipotle  pepper, adobo sauce, lime juice and garlic in small bowl  and combine well.

Generously spread one side of each  tortilla with mayonnaise spread. Divide chicken strips,  cheese, chilies, peppers and onion among tortillas.  Sprinkle with cilantro. Fold up bottom, then sides of  tortillas to enclose filling. Secure with toothpicks and  serve immediately. Alternatively, roll filled tortillas  tightly, wrap in plastic wrap, refrigerate and serve  later, cut in half diagonally. Serve with remaining  spread.

6 Servings

Note: Chipotle (pronounced chih-POHT-lay)  pepper is a dried, smoked Jalapeno pepper, usually  packed in adobo sauce.

Chipotle peppers in adobo sauce can be  found in the ethnic section of the  supermarket.