Mean Chef's Zuni Rolls With Raspberry Chipotle Sauce

"I adopted this recipe from Mean Chef. This recipe I found on Epicurious. It is fabulous. The sauce itself has lots of possibilities on its own. It is great on pork tenderloin and roast chicken. When raspberries are in season, I make a whole bunch of the sauce and freeze it."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by Derf2440 photo by Derf2440
Ready In:




  • Make chipotle sauce: In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved.
  • In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
  • Make Zuni rolls: Finely chop scallions.
  • Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them.
  • Drizzle some chipotle sauce over filling and gently roll up tortillas.
  • In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes.
  • Diagonally halve tortillas crosswise and serve remaining sauce separately.
  • Can also bake in 350 oven until cheese is melted and they are hot (I usually do them this way).

Questions & Replies

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  1. Very tasty. I added only two chipotle chiles to the sauce, so it was spicy without being overbearing. I also added avocado to the wraps. Will definitely make again. :)
  2. Absolutely delicious and easy. The sauce is to die for. It can blast the top of your mouth off if you use too much in the rollup, so start off gently. I made it with fresh raspberries. The second time we did this we put sliced avocado in the center, so that it wouldn't get too hot (just because I don't like cooked avocado), and that was a great addition. It would be very adaptable to a variety of fillings.
  3. Cool spin on Parish Cafe’s Zuni Roll
  4. Loved these rolls. The only thing I will change is to bake next time rather than doing them on the griddle. Love the sauce and will use it on many other dishes.
  5. Oh, yum, what a great meal! I used about 3/4ths of the can of chipotle peppers; the sauce was hot but not overwhelming. Don't forget the scallions - they really are necessary to perfectly balance the flavors. Now I just need to plan what else to use sauce for...


  1. What a sauce! I actually used cherries instead of raspberries, which are not available here. Plenty sauce left overs.
  2. WOW!! This is a wonderfull roll, the best! and the sauce is incredible! I made it as written with two exceptions, I used splenda instead of sugar, and I made a double batch of the sauce but only used 1 can chipotle chiles, with the sauce in, for the whole double batch. (Chicken me, but it turned out great for us.) Very tingly/burny on the tounge by itself, but wonderful added to the roll, and I'm sure anything else! DH added considerable on the outside of the roll. We will be using it on many other things, beef, chicken etc. For the zuni rolls, I did exactly as the recipe said. As promised, fabulous!!The havarti, turkey and crisp bacon and the smoky/raspberry sauce, with the richness of the port, left a wonderful rich smokiness on the palate. We will be making these again very soon, thank-you so much for sharing this fabulous recipe!!



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