Chicken Wrap

I've mentioned before that I love to make wraps for lunch. Since I've made roasted chicken earlier in the week I decided to make a chicken wrap. I like to add rice and veggies along with sauces. Sauces could be hummus, vinaigrette, aioli... catch my drift? There are so many options and the good thing, you can make it very healthy.

Ingredients:
1 whole wheat burrito sized tortilla
1/4 cup chicken diced
1/4 cup rice
lettuce
red onion chopped 
sauce of your choice. I'm using the raspberry chipotle sauce made earlier.

Warm up your tortilla until soft. Then add all the ingredients. 

 Roll up the tortilla like a burrito 

and you're done!

 

Its that simple, try one and see how you like it. There is no longer a need to spend a pretty penny on a wrap when you can make them at home!

Provecho!

Raspberry Chipoltle Sauce

I love this sauce. Its so yummy to baste chicken with when grilling, or to put on a nice piece of fish. I love to make wraps for lunch and I usually drizzle a little bit of this sauce on a wrap with chicken, black beans, jasmine rice and veggies.

You can use fresh or frozen raspberries, If you have fresh use em' if they are frozen make sure they are without syrup and unsweetened. You can store it in a airtight container up to 2 weeks.

Ingredients:
2 6oz packages of raspberries
2 tbs of olive oil
2 jalapenos seeded and diced
2 large cloves of garlic minced
4 tbs chipotle chile adobo sauce
1 chipotle pepper
1/3 cup red wine vinegar
1/4 cup brown sugar
1/2 cup white sugar

Sautee jalapenos and garlic until fragrant, add adobo and one chili from the adobo sauce. Allow to simmer for about 2 mins.  Add raspberries and cook until soft, add sugars and vinegar.

Simmer for 5 mins.I take my hand emulsifier and blend all the ingredients at the end, you can also place it in the blender or food processor. If you prefer a clear sauce, omit the chipotle pepper. Allow to cool before serving, this can be stored in a airtight container in the fridge for 2 weeks.