- Yield: 1 serving
Grilled Chicken Wrap
Recipe courtesy of Michael Weisshaupt, Executive Chef, Fiddler’s Elbow Country Club, Bedminster Township, N.J.
Ingredients
- 12-inch whole wheat tortilla - 1
- chicken breast - 6 ozs.
- swiss cheese - 2 slices
- avocado - 1/2
- caramelized Vidalia - 1/2 cup (or other sweet onion)
- shredded iceberg lettuce - 1 cup
- chipote mayonnaise - 2 Tbsps. (recipe follows)
- salt - to taste
- pepper - to taste
- For Chiptle Mayonnaise
- mayonnaise - 1 cup
- sour cream - 2 Tbsps.
- lime - 1, juiced
- chipotle pepper - 1 (from can packed in adobo sauce)
- adobo sauce - 1 tsp.
- salt - to taste
- pepper - to taste
Instructions
- Chop the chipotle pepper finely and mix together with mayonnaise, sour cream, lime juice, adobo sauce, and salt and pepper.
- 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.
