Chipotle Chicken Wraps
Here’s what you need:
2 Chicken Breasts
1 Head of Cabbage
1 Large Carrot or a handful of baby carrots
1 Bunch of Cilantro
Lawry’s Baja Chipotle Marinade
Peach Mango Salsa (like this one)
Whole Wheat Tortillas
Romaine Lettuce (optional)
***2 breasts will easily serve two people but you will undoubtedly want more for later, it’s soooo good.
For the chicken:
Using the crock pot method – I shredded the chicken and then topped with 2 tsp of the marinade.
For the cole slaw:
In the food processor I chopped ¼ of the cabbage, the carrot, and ½ the cilantro. I would recommend doing each vegetable separately so you can have a more textured cole slaw.
***If you are making this in a single day, I would recommend putting your chicken in the crock pot and then prepping the cole slaw. It can be in the fridge while the chicken is cooking and the flavors will combine more thoroughly.
Once everything was ready, I layered my tortilla with a romaine lettuce leaf, chicken, salsa, with the cole slaw on top. Roll it up and you’ve got an amazing taco – fresh, spicy, lots of texture.
I’m sorry Starbucks, but you’re Chipotle Chicken Box ain’t got nothing on me!
Tonight is going to be a lazy night… walk the dogs and then chillax the rest of the evening.
Posted on September 14, 2011, in Dinners, Recipes and tagged Chipotle Chicken, Crock Pot Chicken Recipes, Starbucks Chipotle Chicken Wraps Recipe, the family practice. Bookmark the permalink. 5 Comments.