Southwest Chicken Salad Wraps

Recipe by RogerOH
READY IN: 1hr 40mins




  • 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.