Chipotle Chicken Wrap Recipes

RACH'S EASY CHEESY CHIPOTLE CHICKEN + BLACK BEAN BURRITOS WITH BACON

Steps:

• For the rice, combine the rice and stock in a pot, bring to a boil and reduce the heat to simmer, add a pinch of salt
• Add the spinach, juice of 1 lime, scallions, garlic and jalapeño to food processor and pulse to finely chop
• Cook rice 15 minutes, stir in the spinach, cook 3 minutes more, remove from heat, let stand 5 minutes and fluff with fork
• For the beans, in a medium skillet, heat oil, ½ turn of pan, over medium-high heat, add bacon and render the fat, add onions, jalapeño pepper and garlic, stir, add spices and stir again, add ½ cup water, let it absorb, add black beans and juice of 1 lime, and reduce heat to low
• For the chicken, heat a large skillet over medium to medium-high heat, melt butter and add the onion and garlic, season with salt and pepper, and stir to soften, add chipotle in adobo, add honey and stock, stir in crema and cheese, add chicken and heat through
• Char the tortillas in stainless skillet or over open flame on gas burner
• Build burritos: rice, beans, chicken in cheesy chipotle sauce, tuck in sides, wrap and roll tightly
• Halve the burritos

GRILLED CHICKEN WRAP WITH CHIPOTLE MAYO

Steps:

• For the chicken: Heat a seasoned grill or nonstick pan until warmed and add some oil if using. Sprinkle the chicken breasts with the salt and pepper. Cook the breasts for 2 minutes on the first side, and then flip and cook for 2 minutes more. Flip again to the first side and cook 2 minutes. Flip one last time and cook for 2 minutes more (the total cooking time will be 8 minutes). Allow the chicken to rest and cool before slicing on the bias, cutting four to five slices from each breast.
• For the mayo: Whisk together the mayonnaise, lemon juice, chipotle puree and salt in a medium bowl, mixing well.
• For the wraps: Apply about 1 tablespoon of the mayo to the center of each tortilla. Next, add some lettuce, sliced chicken, tomato and avocado, and then fold the ends in to the center to seal. Finally, bring the flap side of each tortilla over and roll to create sealed sandwich wraps. Slice on the bias and serve.

CHIPOTLE CHICKEN WRAPS

Steps:

• Heat the oil in a frying pan over a low-medium heat. Toss in the onion and cook for 10 mins until softened. Crush in the garlic and stir for 1 min before adding the chicken. Turn up the heat and brown the chicken all over. Spoon over the chipotle and stir to coat for 1 min. Pour in the tomatoes and bring to the boil. Season well and reduce the heat to a gentle simmer.
• Cook for 5-6 mins or until the chicken is cooked through and any excess liquid has evaporated. Stir the beans through until warmed, then remove from the heat. Warm the wraps following pack instructions.
• Divide the mix between the wraps, top with the avocado and shredded lettuce, and squeeze over the lime. Roll up and cut in half before serving.

CHIPOTLE CHICKEN WRAPS

Steps:

• cube chicken and cook in skillet.
• put top three ingrediants in a bowl.
• put the rest of the ingrdiants in the blender except for tortillias, and pure'. after blending put in bowl, mix all together and serve on tortillias. Use leftover sour cream and cilantro to garnish.