Firehouse Chef: Craig Meseko makes guacamole chipotle chicken wraps
Guacamole Chipotle Chicken Wraps
4 large soft avocados
1 cup diced roma tomato
1 cup diced red onion
2 limes, squeezed
3/4 cup cilantro, minced
2 Tbs garlic, minced
4 Tbs jalapeno with seeds, minced
1/3 Tbs salt
Mix all ingredients.
2 lbs. of chicken
1 7 oz can San Marcos chipotle salsa can – 3/4 of the can is used (can be substituted with other chipotle salsa or chipotle peppers in adobo sauce blended)
2 packs Taco seasoning (1 pack per lb. per directions)
1 pack of tortillas
1 pack of Mexican cheese
After guacamole is made, cut the fat off of the chicken and cut into cubes. Cook chicken until it is fully cooked in a frying pan with olive oil. Drain juices and add very little water. Add the two packets of taco seasoning along with 3/4 of a can of chipotle salsa. Mix and let simmer for about 5 minutes. If it is too watery you can add a little flour to thicken it. When it is done you can put the chipotle chicken on flour tortilla along with sour cream, guacamole, some cheese, and rice. Roll the tortilla and serve with a side of guacamole, chips, cheese quesadillas, and rice.
pack of flour tortillas
Lay one tortilla flat and evenly spread cheese. Evenly spread taco seasoning and garlic powder on the cheese. Take another tortilla and put it on top. On a flat pan put a little olive oil and place pre-made quesadilla in pan, cover pan with lid. When the bottom is lightly brown, flip to cook other side. More olive oil may be needed for the other side.
2 cups of cooked brown rice
8 Tbs of cilantro minced
2 limes (squeezed)
Follow instructions on the box for the brown rice. In a medium sauce pan, mix rice, cilantro, and lime juice. Put lid on sauce pan and let sit for 5 minutes on simmer. Mix again and serve.