"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken and Chile Wraps Recipe

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This recipe for Chicken and Chile Wraps, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small poblano chile
1/4 cup reduced-calorie mayonnaise
4 medium whole wheat tortilla(s)
1 cup romaine lettuce, chopped
12 oz cooked boneless, skinless chicken breast, cut into strips
2 Tbsp chives, fresh, minced
1/2 medium avocado, sliced

Directions:
Directions:
Place chile over stovetop flame; char on all sides, about 5 minutes (careful not to burn hands). Remove chile from flame and place in a paper bag; close bag and set aside to steam for 15 minutes. Remove chile from bag and remove blackened skin with your hands, under running water. Core, seed and chop chile; set aside.


Spread 1 tablespoon of mayonnaise over each tortilla and top each with 1/4 cup of lettuce. Arrange 1/4 of chicken in a strip down the center of each tortilla; top each with 1/4 of chile, chives and avocado.


To serve, fold the bottom third of each tortilla toward the middle. Then fold the left side to the center and the right side to the center; serve. Yields 1 wrap per serving.
Notes
To make this zesty wrap in minutes, substitute a small can of roasted mild chiles for the poblano chile, a cup of baby salad greens for the romaine and refrigerated, cooked chicken strips for the roasted chicken.

 

 

 

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