Crispy Chicken Adobo Wraps
- Yield servings
- 8 -- chicken breast tenders
- 6 slices bacon, cooked until crisp and crumbled
- 1 tablespoon bacon drippings
- 3/4 cup finely crushed tortilla chips
- 1 cup Panko bread crumbs
- 1/2 cup all purpose flour
- 2 teaspoons adobo sauce*
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/4 teaspoon chipotle chili powder
- 1 tablespoon paprika (sweet)
- -- Juice of 1 lime, divided
- 2 tablespoons butter
- 1/2 cup vegetable oil
- 1/2 teaspoon olive oil
- 1 -- egg
- 1/2 cup buttermilk
- 1 -- red pepper, roasted
- 1 -- red pepper, thinly sliced
- 3 medium cloves of garlic
- 1/2 -- chipotle pepper*
- 1 medium red onion, thinly sliced
- 4 ounces goat cheese
- 1/2 cup sour cream
- 3/4 cup Queso Fresco cheese, crumbled
- 8 -- heart of Romaine leaves
In a gallon size Ziploc bag, add chicken tenders, adobo sauce, garlic powder, paprika, black pepper, chipotle chili powder, juice of 1/2 a lime and sea salt. Mix in bag until chicken tenders are well coated. Add flour to bag; mix until tenders are well coated. Combine crushed tortilla chips and Panko bread crumbs in a shallow dish. Wisk together eggs and buttermilk in another shallow dish. Roll chicken tenders in egg mixture and then into the panko-chip mixture. In a non-stick skillet, heat 2 tablespoons of butter and 1/2 cup of vegetable oil over medium heat. Add coated tenders and saute about 5 minutes each side or until golden brown and juices run clear.
Roasted Red Pepper Chipotle Sauce
Rub outside of whole red bell pepper with olive oil, salt to taste. Roast in a 325 F oven for 30 minutes. Peel and remove seeds. Place in a blender with 3 cloves of garlic; 1/4 teaspoon salt; 1/2 chipotle pepper, seeds removed and the juice of 1/2 a lime. Puree until smooth. Add 4 ounces of goat cheese, softened; 1/2 cup sour cream. Blend until smooth.
In a non-stick skillet saute thinly sliced red onion and red pepper in bacon drippings until lightly brown, but still crisp. About 5 minutes.
Assemble heart of romaine leaves on a serving platter. Drizzle leaves with about 2 teaspoons of chipotle sauce. Center one chicken tender on each leaf. Drizzle another teaspoon of chipotle sauce over chicken. Distribute evenly in each wrap: crumbled bacon; crumbled Queso Fresco cheese; roasted red pepper and onion topping. Garnish with chopped chives. Place a bowl of chipotle sauce in the center of the serving platter. Makes 8 servings.
*Note: Chipotle peppers used in this recipe come packed in adobo sauce and can be found in the ethnic section of your local supermarket.