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Wrap Assembly

From MOTHER_EARTH_NEWS_January_December_2000 (2000).

Source and licence

From MOTHER_EARTH_NEWS_January_December_2000 (2000), character 1239851 of the text, digitised by the Internet Archive: https://archive.org/details/2000_20261023_202610

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

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Ingredients

Method

  1. Tear the chicken into bitesized pieces.
  2. Heat foil wrapped tortillas (see” The Wrapper “).
  3. Spread some sauce on each wrap, leaving dry YT’ around the outside edge.
  4. Place the chicken and lettuce on the wraps.
  5. Sprinkle on the cilantro leaves.
  6. Roll up, slice in half diagonally and serve.
  7. SOUTHWESTERN WRAP(serves 4) If you’re unable to find a can of chipotle peppers,* grate some pepper Monterey jack cheese on your wrap instead.
  8. 2 large cloves garlic, peeled 1/3 cup cilantro leaves 1 sevenounce can chipotle peppers in adobo sauce 8 ounces lowfat cream cheese 4 large sundried tomato tortillas 1 15ounce can black beans, rinsed 1 small red or yellow pepper, diced 2 small plum tomatoes, diced 2 green onions, diced 1/2 cup cilantro leaves (optional) 2 cups Romaine lettuce, thinly sliced For Chipotle Cream Cheese, mince the garlic and cilantro in a food processor.
  9. Add two chipotle peppers and a tablespoon of adobo sauce, (use just sauce if you want it mildly spicy).
  10. Blend with cream cheese until smooth and refrigerate in a plastic container.
  11. It will keep about a week.
  12. Warm tortillas and spread chipotle cream cheese to within 1/2” of the edge.
  13. On top of this, assemble beans, pepper, tomatoes, green onions, cilantro and Romaine lettuce.
  14. Roll, slice and serve.
  15. *A chipotle is a smoked jalapeno pepper that adds a smoky favor to salsas.
  16. Canned chipotle Peppers in adobo sauce can be found in the imported foods aisle of your grocery or at a Hispanic grocery store, and will keep for about six months, covered, in the refrigerator.
  17. To mailorder chopped chipotles in adobo (grown and processed in the U.S.), contact Chile Today Hot Tamale, 2 D East Meadow Lane, East Hanover, NJ 07936.
  18. Phone: (800) 4687377, Web site: www.chiletoday.com.