Crunchy Chicken Chipotle Wraps

  • Yield: servings


Chipotle Dip:
1/4cup red wine vinegar
1/3cup honey
1teaspoon lime juice
2tablespoons adobo sauce from a can of chipotle peppers
1-- chipotle pepper, chopped
1 1/2teaspoons salt
1/2teaspoon coarsely ground black pepper
3tablespoons fresh cilantro
1/2cup light olive or vegetable oil
1/2teaspoon granulated garlic
1/2teaspoon mild chili powder
Technicolor Salad Rolls:
1cup water
1teaspoon chicken bouillon granules
1/2cup jasmine rice
1/2teaspoon mild chili powder
1/4teaspoon granulated garlic
2cups shredded rotisserie chicken
2cups chopped iceberg lettuce
1cup black beans, drained and rinsed
1cup canned yellow corn
1cup shredded red cabbage
1cup shredded cheddar cheese
1large avocado, sliced into 16 thin slices
1/4small red onion, thinly sliced into rings and sliced into quarters
1small bunch cilantro, stems removed, coarsely chopped
8-- 8" round rice paper wraps
1large bowl 1/2 filled with warm water


Place red wine, honey, lime juice, adobo sauce, chipotle pepper, salt, black pepper, cilantro, oil, garlic and chili powder in a blender. Blend for approximately 15 – 20 seconds or until contents are smooth and emulsified. Set aside until ready to use.

Place water, chicken bouillon granules, rice, chili powder and garlic in a medium size saucepan over medium heat. Bring contents of a pan to a boil, reduce heat and simmer until all of the rice is absorbed, approximately 20 minutes. Remove from the heat and allow to cool completely.

Before assembling wraps, set out all ingredients in the following order; lettuce, black beans, corn, red cabbage, cheese, avocado, red onion, cilantro, cooked rice and shredded chicken.

Place the bowl of warm water next to a clean work surface. Submerge one rice paper wrapper into the bowl for approximately 5 seconds or until it starts to soften. Remove it from the water, shake off residual water, and place onto the work surface. To assemble, working quickly, place two heaping tablespoons of the lettuce in a thin strip down the middle of the wrapper leaving 1" border on each end. On one side of the lettuce, place one heaping tablespoon of black beans in a strip, then on the other side, place one heaping tablespoon strip of corn, leaving the same 1" border on each end. Follow the same procedure with the red cabbage (1 heaping tablespoon), cheese (1 rounded tablespoon) and avocado (2 slivers end to end), placing them in strips on alternating sides. Vegetables should appeal to be in stripes when done. Follow this with 2 rounded tablespoons of each of the cooked rice, approximately 2 tablespoons of the shredded chicken, one eighth of the onion and cilantro, carefully sprinkled over the top without disturbing the stripes. To roll up, bring the 1" borders on the ends towards the center, up to the ends of the ingredients. Holding the ends in tact with your middle, ring and pinky fingers, pull the sides up with your thumbs and fore fingers, and tuck the ends under as you roll the contents up "cigar" fashion. As you roll, gently compress the filling to "tighten" the rolls and make them slightly firm. The rolls will easily seal themselves at the end. Place each roll side by side on a serving plate until you have 8 rolls. Serve immediately or, if desired, cover the rolls with a damp paper towel and then with plastic wrap and refrigerate for 30 minutes before serving. Cut in half diagonally and serve with equal amounts of sauce for drizzling into the cut ends as they are eaten.

Serves 4 people, 2 rolls each as a meal or eight people, 1 roll each as an appetizer.