Chipotle Chicken Wrap

4.5 stars

I agree with Jeannie about running a food blog. A lot of my e-mails start with "Hey, I have this recipe I want you to try..." these days. I really enjoy getting those e-mails too, so if you have something, send it my way!

Anther thing that happens is that everything new that I try at a restaurant I think "How could I make this at home?" or "What's in this?"

Well, this happened to me on Saturday when I was at Chili's with some friends for a birthday lunch. I ordered their new Santa Fe Chicken Wrap, and after my first bite I knew I would have to try this at home.

Something that I do that saves me time when I make meals like this is that I cook my chicken ahead of time. I'll thaw out more chicken than I'll need for a dish, cook it all up and then put some aside in the fridge for quick meals later in the week. It saves so much time!

Ingredients:

1 Pkg. Tortilla Wraps

1 Boneless, Skinless Chicken Breast

1 Avocado, diced

1 Tomato, diced

1 cup Mexican Shredded Cheese
1 ear of corn or 1 can of corn

1 1/2 cups Romaine Lettuce

2 T Mayonnaise

Chipotle Pepper Seasoning

Salt

Pepper

2 t. Olive Oil

Directions:

Lightly salt and pepper clean, dry chicken breast. Add olive oil to skillet. Over med/high heat, cook chicken breast until no longer pink and juices run clear. Place to the side to cool.

In a small bowl mix 2 T. mayonnaise with chipotle pepper seasoning. This seasoning is very spicy. I added a little at a time until I found the perfect taste for us. We like things on the spicy side, so I added about 1/8 t. for us.

Once chicken is cool, slice on a diagonal.

On one tortilla wrap place diced avocado, diced tomato, cheese, corn, and lettuce. Add chicken.

You can add the mayonnaise mixture to the inside of the wrap or use it on the side as a dip. I like it on the side so I can add or take away as I need it.

Roll the tortilla. Cut in the middle on a diagonal.

Enjoy!

Chipotle Chicken Wrap