I first made these wraps last fall, when I was asked to make meals for a bunch of hard-working cowboys, but I realized I wouldn’t actually BE there to serve the lunch. Luckily these wraps hold very well overnight, and always receive rave reviews! I also made them this spring, when we went over to Colorado to meet my friend Nicole
who was visiting from Germany.
The recipe comes from The Gourmet Cookbook
, except I use roast chicken. While the recipe didn’t say anything about the make-ahead-ability of these wraps, I decided I’d take a chance.
I’m so glad I took the chance! The wraps were amazing, and got many compliments from the folks hard at work in the corral. I can’t remember how many Nicole and I made in Colorado, but this year I am making 24 wraps total. (yes, I multiplied the recipe by SIX!) And, same thing this year, with boys in school I won’t actually be here to serve the lunch, so I’m doing the same prep that I did last year.
I actually made the pickled onions and chipotle mayonnaise on Saturday, then assembled the wraps on Sunday night. I rolled each wrap with one end closed, one end open, then wrapped each one tightly in foil, and stood them upright (closed ends down) in a bowl in a cooler. Also in the cooler was a bag of apples, a couple bags of good chips, and plenty of my Crisp and Chewy Chocolate Chip Cookies
in a ziploc bag.
You should definitely try these wraps at home!
Chicken Wraps with Chipotle Mayonnaise
Makes 4 sandwiches
Active Time: 30 minutes
Start to Finish: 2 1/2 hours (includes chilling)
“For many of us, these turkey sandwiches are a post-Thanksgiving ritual. Spicy chipotle mayonnaise and Mexican pickled onion are the key players: both condiments are extremely easy to prepare and take virtually no time at all. As the onion cools in its brine, it turns the color of a pink pinata and becomes crisp. It will keep for weeks in a glass jar in the fridge. The mayo is made with canned chipotles en adobo sauce, one of our favorite pantry staples. Children might prefer salsa rosada (or as it’s known in Utah, “fry sauce”)–a combination of mayo and ketchup. The sandwiches are also delicious made with leftover pot roast, roast pork, roast chicken, you name it.”
FOR PICKLED ONION:
1 red onion (6 ounces), sliced crosswise 1/4 inch thick
1/2 cup cider vinegar
3/4 cup water
1/2 teaspoon salt
FOR CHIPOTLE MAYO:
1 1/2 teaspoons chopped canned chipotle chiles in adobo, including some adobo sauce
1/4 cup mayonnaise (I use Best Foods aka Hellmann’s)
FOR ASSEMBLING WRAPS:
4 (8-inch) flour tortillas
1/4 pound sliced or shredded roast turkey or chicken
1/4 cup shredded lettuce leaves (I used romaine) or tender pea shoots
Salt and freshly ground black pepper
MAKE THE PICKLED ONION: Blanch onion in a 1 1/2-quart saucepan of boiling water for 1 minute; drain. Return onion to pan, add vinegar, water and salt, and bring to a boil. Reduce heat and simmer, stirring occasionally, for 1 minute. Transfer mixture to a heatproof bowl. Cool, uncovered, then refrigerate until cold, covered, about 2 hours.
MAKE THE CHIPOTLE MAYONNAISE: Blend chipotle and mayonnaise in a blender or food processor until smooth.
MAKE THE WRAPS: Toast tortillas directly on (gas or electric) burners over moderate heat, turning over and rotating until slightly puffed and browned in spots, 40 to 60 seconds.
Spread 1 tablespoon chipotle mayonnaise on each tortilla. Arrange one quarter of chicken and lettuce across the middle of each tortilla and top with some drained pickled onion. Season with salt and pepper and roll up wraps.