Chipotle Chicken Wrap With Avocado Food

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.

CHICKEN AVOCADO WRAPS

Steps:

• In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.

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!

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!

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.