Chipotle Chicken Wrap With Avocado Recipes

CHIPOTLE CHICKEN-AVOCADO LETTUCE WRAPS

Steps:

• Place chicken in a 3 1/2- or 4-quart slow cooker. Add vinaigrette dressing and chipotle peppers. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
• Transfer chicken to a cutting board. Shred chicken using two forks. Skim fat from cooking liquid; stir chicken into liquid in cooker.
• Using a slotted spoon, spoon chicken onto lettuce. Top with avocados and, if desired, serve with lime wedges.

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 WRAP WITH AVOCADO

Steps:

• Brine the chicken in a saltwater solution. Rinsed it and put it back to refrigerator and cover it overnight.
• Cut red & green bell peppers into strips and then 1 inch chunks. Slice the onion into ¼ moons. Slice the tomato.
• Cut the chicken breast into thin bite size pieces. Add the chicken to a bowl and lightly coat with olive oil to make it slightly saucy. Season to taste with chipotle powder, salt, and pepper.
• Heat olive oil in a cast iron skillet over medium heat (using a separate cast iron skillet to heat the wraps will make the process faster). Add the onions and bell pepper. Cook until translucent and begins to caramelize.
• Once the onions and bell have softened, add the chicken and cook until done.
• Warm wraps in the second cast iron skillet. Remove to a plate and dress with chipotle aioli. Top with slices of avocado and tomato. Add your desired amount of chicken and top with shredded lettuce.
• Roll the wrap by tucking in the ends and folding over one side of the wrap to cover the contents. Pull back slightly and roll into a burrito shape. Cut in half and plate.
• Enjoy!

CHIPOTLE CHICKEN ROLLS WITH AVOCADO DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees Farenheit.
• Combine the ground chicken, scallions, cheese, garlic, and chipotles and season with salt and pepper.
• Transfer the mixture to a sealable plastic bag. Turn the bag into a homemade pastry bag by trimming 1 1/2 inches off one of the bottom corners of the bag.
• Arrange phyllo dough with the long side closest to you on your kitchen counter, brush liberally with the melted margarine, season with salt and pepper. Place another sheet of phyllo on top, brush with margarine again, and season with salt and pepper. Repeat with third sheet of phyllo.
• Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, ensasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the chicken mixture. Bake for 15 minutes, or until the logs feel firm to the touch.
• While the phyllo-wrapped chicken is in the oven, cut the avacado in half and remove skin and seed. Place in a food processor and combine with lime juice, cilantro, course salt, and about 3 tablespoons of water. Process until the avacaodo mixture is smooth, then stream the Olive Oil into the dressing. Season to taste.
• Once the rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half into 3 equal pieces. Serve 3 chicken rolls per person. With a small ramekin of the dipping sauce.

HEALTHY CHICKEN CHIPOTLE AVOCADO WRAP

Steps:

• Add cooked shredded chicken to white wine vinegar, chipotle sauce and dried chopped chiles to bag or container and marinate for about 30-60 minutes.
• Heat olive oil in skillet, and saute sliced bell peppers, I like to char them a little like in fajitas. When softened, add in the chicken with juice from marinade and heat together for 5-8 minutes, adding pepper, dried cilantro, and Bourbon Smoked salt as desired. I also dash on a little more chipotle sauce if it looks like things are getting dry.
• Place slice of cheese onto each tortilla and heat in toaster oven on med-low heat, or until cheese is melted and bubbling. Add chicken/pepper mixture on top of the cheese, add 1/2 sliced avocado, red onion and top with a tablespoon of plain nonfat yogurt to each portion. Fold up and eat while hot!