I love anything vaguely Mexican and anything with chipotle which doesn't seem to effect me quite as much as other chillis. This was a rather tasty wrap worth the effort. I have changed the recipe that called for making the salsa and mayo from scratch, life's too short, so I used bought salsa and mixed chipotle paste with ready made mayo.
Chicken Wrap with Chipotle Mayo, Chunky Salsa and Salad (from What Katy Ate)
2 chicken breasts
zest and juice 2 limes
1 garlic clove, crushed
1 tbsp olive oil
large handful mint leaves, roughly chopped
salt and pepper
handful salad leaves
8 tortilla wraps
2 avocados, halved, destoned and sliced
1 tbsp chipotle paste
1 tbsp natural yoghurt1 tbsp mayonnaise
4 tbsp salsa
Place the chicken on a piece of greaseproof paper and cover with another piece of greaseproof paper, bash with a meat mallet or rolling pin until the thickness of 1cm. Place the chicken into a ziplock bag.
Add the lime zest, lime juice, garlic, olive oil, half the mint and salt and pepper to the bag and shake well. close the bag and place into the fridge for 30 mins to 1 hour.
Warm a griddlepan over a medium heat, add the chicken and marinade and cook for 5-7 mins. Turn the chicken over and cook for a further 5-7 mins, until the marinade is bubbling ans the chicken cooked through. Remove and cut the chicken into strips
To serve; divide the warmed tortillas between the plates and arrange the salad leaves in a strip down the middle of each tortilla about three quarters of the way down, Top with a tablespoon of salsa, some chicken strips, a few slices of avocado and finally the chipotle mayo. Fold the bottom of the tortilla over the filling, then fold over the left and right sides and serve.