Southwest Chicken Salad Wraps
- Reviews 2
Ready In: 1 hr 40 mins
Serves: 15
Ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1⁄4 cup mesquite liquid smoke, plus
- 2 teaspoons mesquite liquid smoke
- 2 tablespoons peanut oil
- 6 dried red chili peppers
- 1 (7 ounce) can chipotle chiles in adobo
- 1 cup raisins
- 1 cup white wine (Riesling)
- 2 teaspoons fresh lemon zest
- 1⁄3 cup white sugar
- 1 teaspoon ground mustard
- 1 tablespoon flour
- 1 teaspoon salt
- 1⁄2 cup milk
- 1 egg
- 1⁄2 cup cider vinegar
- 1⁄2 cup sour cream
- 1 1⁄2 teaspoons adobo sauce
- 1 (9 3/4ounce) can cashew pieces
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 1⁄2 sweet onion (diced)
- 1 carrot (cut in thirds and grate)
- 15 large tortillas (8 1/2-inch)
- romaine lettuce (optional)
- shredded cheddar cheese
- 3 stalks celery (diced)
Directions
- Day One.
- With a fork pierce chicken breasts many times on both sides.
- Place chicken in in shallow dish pouring a 1/4 cup of liquid smoke over breasts.
- Refrigerate for 24 hours turning and basting several times.
- Make the sauce.
- In a bowl, combine sugar, salt, mustard, and flour.
- Combine beaten egg and milk and add to dry ingredients.
- Mix until smooth.
- Heat cider vinegar in a saucepan.
- Gradually add hot vinegar to the bowl while mixing.
- Add 1 finely chopped Chipotle pepper 1 1/2 tsp adobo sauce to bowl.
- Add lemon zest and 1 1/2 tsp of liquid smoke.
- Pour contents of bowl in a saucepan and heat over low heat stirring until it thickens.
- After mixture has cooled, mix in the sour cream.
- Refrigerate overnight.
- The Raisins:
- Place raisins in a bowl and pour wine over.
- Refrigerate overnight.
- Day Two:
- Preheat oven to 350°F.
- Place chicken in ovenproof dish and add water to a depth 1/4".
- Add 1/2 tsp liquid smoke.
- In a small skillet heat 2 TBS of peanut oil add the chili peppers and fry for 1 minute.
- Add peppers and oil to chicken.
- Bake covered for 1 hour.
- Let chicken cool then shred the chicken.
- Place shredded chicken in large bowl adding the grated carrot, diced celery, onion, red and green peppers and mix.
- Add finely diced Chipotle peppers to taste (I used three) and mix.
- Place cashews in a ziplock bag and crush with a rolling pin.
- Add cashews to bowl.
- Drain raisins and add to bowl.
- Add sauce and mix.
- You can serve immediately, but is much better if you refrigerate for at least 4 hours.
- To Serve:
- Place a leaf of lettuce on tortilla.
- Spoon chicken salad over lettuce.
- Sprinkle with cheddar cheese.
- Wrap up like you would a burrito, leaving the top open.
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