My new favourite food: Baja chicken wrap.

A really exotic name for just a simple chicken, lettuce, cheese and avocado wrap… difference is, this one incorporates a killer Baja sauce using a Taco Bell knock off recipe that I tweaked the heck out of.

Ain’t life grand!

Ingredients:
 

Wraps:

4 tortilla wraps
1 grilled chicken breast
1/2 head iceberg lettuce
2 avocado’s
2 oz cheese (Pepper Jack, Gouda, Cheddar, whatever you like)
10 chives

 
Baja Sauce:

1/2 cup mayonnaise
1 tbsp sour cream
1 thin onion slice (Spanish onion)
1/4 red bell pepper
1 jalapeño
1 tbsp lime juice
1/2 to 1 tsp Southwest Seasoning

Directions:

Deseed the jalapeño and coarsely chop the peppers and onion. Not too much onion or it’ll be overpowering.

The knock off recipe calls for white vinegar; I think lime juice adds a better flavour.

Use an immersion blender or a food processor to puree the veggies with the lime juice. Doesn’t look all too charming at this point, I know.

 
Stick with me! We’ll be just fine.
 

Combine the mayonnaise with the sour cream.

I make my Southwest seasoning using Emeril Lagasse’s fantastic recipe!  Add 1/2 to 1 tsp.

Add 2 or 3 tsp vegetable puree. I use 3 full tsp, but start with 1 and slowly build up the flavour.

Stir well and refrigerate before use. I love this sauce!

Thinly slice the avocado and iceberg lettuce. Feel free to add thinly sliced bell pepper or red onion as well.

I opted for chives. I grow my own garlic chives and these work so well in any type of wrap. Finely chop them.

I cooked my chicken the night before using a basic Lawry’s lemon pepper and salt seasoning. Nothing fancy. Thinly slice it.

Grate some cheese.

 
You can give the tortilla’s 30 seconds on each side in a hot, dry skillet if you like.
 

Spread a thin layer of sauce on your tortillas and top them with lettuce, chicken, cheese and avocado and sprinkle the chives all over.

Don’t let me keep you from adding an extra dollop of Baja sauce. I won’t tell.