You are here: Home » Recipes » Crunchy Chicken Chipotle Wraps Crunchy Chicken Chipotle Wraps Yield servings PrintEmail Ingredients Chipotle Dip:1/4 cup red wine vinegar1/3 cup honey1 teaspoon lime juice2 tablespoons adobo sauce from a can of chipotle peppers1 -- chipotle pepper, chopped1 1/2 teaspoons salt1/2 teaspoon coarsely ground black pepper3 tablespoons fresh cilantro1/2 cup light olive or vegetable oil1/2 teaspoon granulated garlic1/2 teaspoon mild chili powderTechnicolor Salad Rolls:1 cup water1 teaspoon chicken bouillon granules1/2 cup jasmine rice1/2 teaspoon mild chili powder1/4 teaspoon granulated garlic2 cups shredded rotisserie chicken2 cups chopped iceberg lettuce1 cup black beans, drained and rinsed1 cup canned yellow corn1 cup shredded red cabbage1 cup shredded cheddar cheese1 large avocado, sliced into 16 thin slices1/4 small red onion, thinly sliced into rings and sliced into quarters1 small bunch cilantro, stems removed, coarsely chopped8 -- 8" round rice paper wraps1 large bowl 1/2 filled with warm water Instructions 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.