Whether you wanted to or not, this past week, you all probably caught a glimpse of the Royal Wedding, the hats, and that dress! There’s no denying the opulent pageantry but the real stars for me, were the horse drawn carriages that connected my child hood imagery with the real life fairy tale I lived only in my dreams as a kid. I’m pretty sure as I collect my prince and princess thoughts scanning the roaring crowds I never saw not even one guest donning those hideous football trophies otherwise known as hats. No, in my dreams everyone knew their place and never attempted to outshine the main attraction.
Certainly it explains why in every picture now splattered all over the internet they’re bent forward as if the weight of those hats were impeding their ability to stand straight. But the menu, ahhh, the menu. It did not disappoint. Duck confit, Shepherds pie, 10,000 canapes, creme brulee’, and the usual Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish– you know every day food. Not! I would have loved to try these food combinations. In fact, I may even dabble a bit in re-creating a few of the hard to pronounce dishes that are truly fit for a king. But since I’m the queen of my own little world I decided heat, sweet and grilled chicken seemed perfectly fitting for tonight’s meal. It brings me great joy to combine contrasting flavors like the smokingly hot chipotle peppers and sweet tangy raspberry preserves that together make beautiful music when resting all over a few grilled chicken breasts. I won’t tell you once again how simple this recipe is but I will leave you with this thought that I carry as my own. Sometimes the difference between great and outstanding is a beautiful sauce.
Chipotle Chicken Wraps With Raspberry Sauce
By Published: May 3, 2011
- Yield: 4 Servings
- Prep: 10 mins
Sometimes the difference between great and outstanding is a beautiful sauce.
Ingredients
- 2 grilled chicken breasts seasoned with salt, garlic and onion powder
- 1 cucumber sliced thin
- 1 green pepper
- 1/2 lb. grape tomatoes
- 2 chipotle peppers
- 2 T. raspberry preserves
- 4 oz. sour cream
- 1/2 lime juiced
- 2 T. mayonaise
- 1 small red cabbaged sliced
- 1 red onion sliced
- 1/2 cup pepper jack cheese shredded
- lettuce
- 4 large flour tortillas
Instructions
- Grill the flattened chicken breasts. While they are grilling in a food processor combine 4 chipotle peppers, garlic, lime juice, sour cream and mayonaise. Puree’.
Slice the chicken breasts in long 2 inch strips.
Now, place 2 T. of the sauce on a steamed or just warmed in a microwave flour tortilla in a long strip. Pile the onion, cabbage, lettuce, cheese, cucumber, and tomatoes. Do not stuff this too high because rolling them will be difficult. Fold over the tortilla and tuck in the sides and continue rolling like you’re rolling a burrito.
This will serve 4 people.
