Roasted Red Pepper Chicken Wraps |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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The inspiration for this came from my hubby's urgings-he loved to eat it at this little place in Indiana and after we moved he couldn't. So I tried to duplicate it as much as I remembered :-) Very quick and tasty! Ingredients:
2 chicken breasts |
2 tablespoons of clubhouse rub marinade (i used the hickory one but any flavor will work) |
2 tablespoons olive oil |
3 slices cheese (of your choice) |
3 large tortillas (preferably flavored ones) |
2 tablespoons plain yogurt |
1 tablespoon mayonnaise or 1 tablespoon miracle whip |
1 teaspoon mustard |
1 teaspoon asian chili-garlic sauce (found in supermarkets with other asian foods) |
2 roasted red peppers, chopped finely |
5 -6 fresh basil leaves, chopped finely |
fresh chives, chopped finely |
1/2 teaspoon cumin |
salt, to taste |
black pepper, to taste |
Directions:
1. Mix the marinade with half of the olive oil in a bowl to thin it down. Using your hands, rub it all over the chicken. Let sit for about 5 minutes. Heat a non-stick frying pan over high heat, add the rest of the olive oil and put the chicken breasts in the pan. Cover and cook on high heat for about 3 minutes, turn the heat down cook for another few minutes. Flip the chicken and cook the other side as well. Turn the heat off and let the chicken rest for 3-5 minutes.
2. Mix all the ingredients for the sauce in a small bowl, taste to make sure seasonings are OK.
3. Slice the chicen breasts on a bias.
4. Put a tortilla on a plate, put some sauce on it and spread it around. Put as much or as little as you'd like; obviously, the more the tastier. Next, put the chicken slices in the middle of the tortilla with the cheese on top-which will melt a little with the heat from the chicken. Make a wrap and enjoy!
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