Mexicali Wrap

Name: Mexicali Wrap
Yield: 4 Wraps

Mexicali Wrap

I was inspired to create my own wrap after visiting the town of La Jolla, which is just north of San Diego, California. The Mexican influence in California seemed different than in Texas. I admired the lightness of the Mexican dishes and the use of more raw ingredients. Since the chipotles in this dish can make it somewhat spicy, I love to serve this dish with a chilled melon to counterbalance the heat.

Tips:

To save time, you can prep the other ingredients while the bacon and chicken are cooking.
If you have more time, I suggest making homemade flour tortillas. With a little practice they can be easy to make and very rewarding.

Ingredients

2 boneless skinless chicken breast
1 tbsp olive oil
4 burrito-size flour tortillas
3 cups romaine lettuce, chopped
12 cherry tomatoes, cut in quarters
1 1/2 cup Monterey Jack cheese, shredded
8 strips bacon
3/4 cup sour cream
3 tbsp crushed canned chipotle
1 avocado, sliced
1 lime, juiced
1/4 cup cilantro, chopped
Salt and pepper

Steps

Step 1
Cook the bacon and chicken breast
Set the oven to 400 degrees (no need to preheat). Place bacon strips on nonstick baking pan. Bake in oven for 12-18 minutes or until bacon is crispy. Other methods include deep frying or pan frying your bacon. Season chicken breast with salt, pepper and lime zest. Put olive oil in a skillet on the stove at medium high heat. When oil is hot (slightly smoking) sear chicken breast for 2 minutes each side. Then, place skillet in the same 400-degree oven and cook for an additional 8 minutes or until chicken is fully cooked. Let chicken rest for 5-10 minutes, then slice along the grain into thin strips. While the chicken is resting, turn off the oven, leave the oven door slightly open, wrap your tortillas in foil and place in the oven to warm. The ideal temperature for warming is 170 degrees.
Step 2
Make the chipotle sour cream dressing
Mix the sour cream, crushed chipotle, half the lime juice, and a pinch of salt and pepper. Set aside.
Step 3
Assemble the wrap (divide the ingredients between four wraps)
Place 2 tbsp chipotle dressing on a warm tortilla. Add cheese, lettuce, tomato, crumbled bacon, cilantro, chicken, avocado and a squeeze of lime. Wrap your tortilla tightly like a burrito (fold the tortilla once over, fold in both sides, then fold the tortilla over once more). Repeat with the remaining three wraps.
Step 4
Finish and Serve
Slice wraps diagonally in half and serve with fruit or chips. I prefer to serve cantaloupe with this wrap because the melon has a nice contrast to the spice.

Mexicali Wrap

Ingredients

Steps

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