How To Make Mexican Chicken Wraps

What’s the difference between a burrito and a “wrap”? Beans, I think. That’s about the only difference I can see. That and wraps are usually cold, although not always.  This version – a special request from the 12-year-old – really is some refried beans short of being a cold burrito.

Ingredients

2-3 pounds cooked chicken
large (10-12 inch) flour tortillas
iceberg lettuce
thawed frozen corn
diced tomato
shredded cheese
lime (1 per 2 wraps)
— Optional —
ranch dressing
chipotle peppers in adobo sauce

Directions

This is a good chance to start teaching kids how to feed themselves. All you have to do is prep everything first. Chop the chicken into long, thing strips, dice the tomatoes and discard the seeds, shred the cheese, thaw the corn, quarter the limes and chop the chipotles.

Do the chipotles last so you don’t get it on anything else, and wash your hands really well as soon as you’re done.

On each tortilla, add some chicken, lettuce, corn, tomato, cheese and lime.

Personally, I don’t like dressing on mine, but the girls wanted ranch dressing on theirs. You can make your own buttermilk ranch or use store-bought.

Fold both sides in …

… fold the bottom up …

… and roll tightly.

Cut on an angle and serve.

And that’s it.

Lower carb option

I didn’t want the tortilla, so I did a lettuce wrap. When you start the head of lettuce, just pull off the first couple of leaves and set them aside. Two should be enough for a wrap.

Mine was just chicken, tomato, chipotles and cheese.

This was my first time using canned chipotles in adobe. They were much hotter than I expected, so what you see about was a bit too much. Go much lighter the first time you use them.

Don’t try to cut this one in half, and be careful: once you start eating you probably won’t be able to put it down without having it all fall apart.