Chef Kev outdid himself with this one. I loved this wrap. The spice was perfect and the secret seemed to be in marrying the flavours. Nothing over powered yet you could still taste each individual ingredient. Wonferfully balanced. Perfection!
Here is how he did it…
Chipotle Chicken Wrap
crushed or canned tomatoes (half of a large can)
1 1/2 chipotle peppers
low sodium chicken stock (about 1/4 cup)
1/2 orange pepper (diced)
1-2 shallots (minced)
meat seasoning (Chef Kev uses Rufus Teague Meat Rub)
grated cheese blend – cheddar, monterey jack and colby
lettuce (Chef Kev used a Spring Mix)
To begin, combine your tomatoes, chipotle peppers, a scoop of adobo sauce (the sauce your chipotle peppers come in) and olive oil in a food processer. Puree.
Add your pureed mixture to a sauce pan on low heat. Add your chicken breast, a little chicken stock and your cream. Let simmer for 25 minutes or so. Stir often. Season to taste along the way and add corn starch to thicken if needed. Remove from heat once cooked.
Add the black beans, corn and orange pepper along with some some chopped cilantro and the minced shallot. Stir. Let sit.
To assemble add a scoop of your mixture to a tortilla round and sprinkle with cheese as desired. Microwave for 20 seconds. Add some lettuce, some avocado and some sour cream.
Roll and Serve.