Well hello, friends!
It’s been strange not blogging as regularly as I used to, but then again pretty much every facet of my life has changed ;). I will post more Lily updates in next week’s Monday Musings post, but for now I can tell you that I am absolutely smitten with our precious little 3 week old baby. Sure, there are nights (more often than not) when I only get a few hours of sleep, but we’re learning what calms her down and when she’s happy she’s just the sweetest thing ever!
Meals are often consumed while standing at the kitchen counter, Lily snuggled in her Moby wrap and me swaying from side to side to either get her to fall asleep or to keep her asleep. John has willingly taken on most of the cooking duties, and we’re also still making our way through the freezer meals I prepared in advance.
I was able to toss together these wraps using leftovers from a roasted chicken dinner, but there were a few interruptions along the way. I’ve learned to just go with the flow, and to cook/eat whenever Lily gives me the chance to!
Ok, so the wraps.
I love roasting a whole chicken… even more so for the leftovers than for the initial meal. These particular leftovers were destined to become chicken salad spiced up with chipotle peppers. John and I have become fairly obsessed with chipotles in adobo sauce, but the smoky peppers pack a serious punch of heat, so it takes a little while to make our way through a can. I used both minced peppers and adobo sauce for the chicken salad, and the resulting flavor was perfectly spicy for our taste buds.
There are so many add-in options for chicken salad, and it’s fun to play around with different flavors. If you like chipotles, you will definitely like this version!
|Chipotle Chicken Salad Wraps
- 1/4 cup 2% Greek yogurt
- 1/4 cup olive oil mayo
- 1 chipotle chile pepper in adobo sauce, minced
- 1 tsp adobo sauce from a can of chipotle peppers in adobo sauce
- 2 cups chopped or shredded cooked chicken (I used leftover roasted chicken, but you can also used poached)
- 2 green onions, thinly sliced
- 2 tortillas
- 2 leaves romaine lettuce
Marinate the Chicken
In a bowl, mix together the adobo sauce, olive oil, ground cumin, chili powder, salt, and pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Allow it to marinate in the refrigerator for at least 30 minutes to an hour.
Grill or Cook the Chicken
Preheat the grill or stovetop pan over medium-high heat.
Remove the chicken from the marinade and grill or cook on the stovetop for about 6-8 minutes per side, or until fully cooked and slightly charred. Let it rest for a few minutes, then shred the chicken using two forks.
Prepare the Chipotle Chicken Salad
In a large mixing bowl, combine the shredded chicken, mayonnaise, lime juice, minced chipotle peppers, chopped cilantro, salt, and pepper. Mix well until all the ingredients are evenly combined.
Assemble the Wraps
Warm the tortillas according to the package instructions to make them pliable.
Spread a generous portion of the chipotle chicken salad onto the center of each tortilla, leaving some space around the edges.
Add a layer of chopped lettuce, cherry tomatoes, red onion slices, avocado slices, and shredded cheddar cheese (if desired) on top of the chicken salad.
Fold and Serve
Fold the sides of the tortilla inwards, then fold the bottom and top edges to enclose the filling, creating a wrap.
Secure the wraps with toothpicks, if needed, and cut them in half diagonally for easier handling.
Serve immediately and enjoy your delicious Chipotle Chicken Salad Wraps
Estimated Nutrition Per Serving
- Calories: 480 kcal
- Protein: 27g
- Carbohydrates: 44g
- Dietary Fiber: 9g
- Sugars: 6g
- Fat: 23g
- Saturated Fat: 4g
- Cholesterol: 66mg
- Sodium: 621mg
Keep in mind that these values are approximate and may vary based on portion size and specific ingredients used. Adjustments can be made to suit dietary preferences and restrictions. Enjoy your Chipotle Chicken Salad Wraps.