Monday, February 15, 2010
chicken wrap adventures part 1
a tale of two chicken wraps!
chipotle chicken rolls
2 chicken breasts, shredded
5 green onions, sliced and chopped
1/5 cups cheddar cheese, grated
1 garlic clove, minced
1 chipotle pepper in adobo sauce, finely chopped (or use chipotle salsa if you don't want it to be too spicy)
6 sheets phyllo dough
spray on olive oil or butter
mix everything together in a bowl. transfer to a plastic bag and cut the tip of the bag (to use to squeeze the mixture out). place a sheet of dough in front of you on the counter, with the long side closest to you. spray a thin layer of oil or butter on top. then add a second sheet on top and spray again. then add a third sheet and spray again. now, squeeze a thick line of mix all the way across the sheet on the long side, but leave a little space along the edges. roll the entire long length away from you, then pinch the edges shut. place seam side down on a nonstick pan, and spray a thin layer of oil or butter on top. do the same for the rest of the mix!
bake at 400 degrees for about 15 minutes, until golden brown. let cool for a minute, then cut each log into 4 pieces. serves about 3.
1.5 tbsp lime juice
1 tbsp cilantro
1 tsp garlic powder
1 tsp salt
2 tbsp olive oil
mash avocado, then mix the rest of the ingredients in. the original recipe called for a food processor, so if you have one and want this to be a smoother dip, go for it! just add a little more lime juice and olive oil too.
southwestern chicken wraps
1 chicken breast
2 tbsp corn (from a can)
2 tbsp black beans (from a can)
3 tbsp cheddar cheese
1 green onion stalk, diced into small pieces
2 tbsp carrot sticks
1/2 tsp lime juice
2 tsp barbeque sauce
2 tsp ranch dressing
1 tsp parsley
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp cumin
6 sheets phyllo dough
spray butter or spray olive oil
boil chicken in a small pot of water until cooked through (no pink). if you cut the chicken into smaller pieces, it will cook faster.
mix the rest of the ingredients together in a small bowl while the chicken cooks. after chicken is cooked, shred it and add to the bowl.
follow the same steps as above, layering 3 phyllo sheets with butter or oil in between each, spreading half of the mix along the last sheet. then roll. make a second wrap roll with the remaining mix and phyllo sheets.
this is how to spread the filling! set the rolls seam side down on a pan and spray with butter or oil. then bake in the oven at 400 degrees for about 15 minutes (until golden brown). when slightly cooled, slice into 4 sections each. you can serve with different kinds of dip, including ranch, sour cream, guacamole, or my favorite "fiesta ranch dip" which is a dressing packet mixed with a 16 oz container of sour cream. serves 2-3!
*the first recipe is modified from a rachel ray's book of 10, and the second was inspired by the use of phyllo dough, but i made up the filling on my own.