Submitted by Michael Weisshaupt, Executive Chef, Fiddler’s Elbow Country Club, Bedminster Township, N.J.
Yield: 1 serving
Amt Ingredient
1 12-in. whole-wheat tortilla
6 ozs. chicken breast
2 slices Swiss cheese
½ avocado
½ cup caramelized Vidalia (or other sweet onion)
1 cup shredded iceberg lettuce
2 tbsp. chipotle mayonnaise (see recipe below)
salt and pepper
For the chipotle mayonnaise:
Amt Ingredient
1 cup mayonnaise
2 tbsp. sour cream
1 lime, juiced
1 chipotle pepper (from can packed in adobo sauce)
1 tsp. adobo sauce
to taste salt and pepper
- Chop the chipotle pepper finely and mix together with mayonnaise, sour cream, lime juice, adobo sauce, and salt and pepper.
Procedure:
- Season chicken breast with salt and pepper, then grill until done. Slice into thin strips.
- Place the chicken breast on a lightly oiled sizzle platter and top with caramelized onions and Swiss cheese. Melt in a 350-degree oven.
- At the same time, warm the tortilla on the griddle.
- Take the platter with the chicken-onion-cheese melt out of the oven. Place the chicken on the wrap.
- Add shredded lettuce, chipotle mayonnaise and avocado, and roll into a wrap. Cut in half and serve immediately.
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