Tuesday, September 11, 2012

Wrap Me Up!

Southwest Chipotle Chicken Wrap!
You are what you eat, right? Unfortunately as of late I have been fast, cheap and easy...awkward. But today for lunch I felt like treating myself to something delicious, fresh, exciting, relatively quick but most importantly filling. My favorite place to eat on campus is L&T Salad and Soup! I must admit that I have never had their salad or soup, but they make some mean wraps. I especially love their Pork Barbacoa wrap. Some tangy BBQ pulled pork with a medley of fresh veggies, cheese, herbs all perfectly topped with a cilantro dressing and wrapped in a spinach tortilla...yummm! Their only problem is the price. And as a student, I can't really afford to eat out much. So what did I do?! I went to the grocery store yesterday and bought me all the essentials. When I came home today after the BYU devotional, I was determined to make the Pork Barbacoa wrap jealous of my creation. 
Sauteed blackened chic
That's right, a wrap challenge. And yes, the above picture is the treat I devoured. I used half of a medium (more on the small side) of a chicken breast. In the larger groceries stores, you can usually find already precooked and seasoned chicken breasts. They come in strips, whole, cubes, chunks and pretty much anything else you can imagine. If you like to season your own, that's perfectly alright! I suggest using plenty of pepper, smokey paprika, garlic powder, cumin and maybe just a touch of chili powder. Either grill or sautee the chicken. I sauteed it in some extra virgin olive oil. Be sure not to overcook the chicken. You want a nice juicy, tender wrap! Once cooked, remove from heat, cover with a lid and let rest while you assemble the rest of your wrap. For this you will need:
  • Large tortillas (spinach, sun-dried tomato and basil, wheat, regular anything you've got)
  • Cream cheese
  • Cilantro (fresh is best)
  • Lettuce (preferably not iceberg)
  • Tomato (I didn't have any, but I wish I would've!)
  • Your favorite salsa (chunky mango makes me weak at the knees)
  • Canned black beans, rinsed and drained
  • Canned corn, drained
  • A delicious shredded cheese blend (I used Colby and Monterey Jack)
  • Your favorite dressings. **Make sure that these go well with the rest of the ingredients!**
  1. Chop up as much or as little cilantro as you would like...in fact, you don't even need it! You could use parsley or nothing in its place. Mix it up with a spoonful (meaning a heaping tablespoon) of cream cheese and spread it on your tortilla. Try to get as close as you can to the edges without actually getting cream cheese on the very edge. 
  2. Cut up some lettuce and place on the tortilla making an even layer.
  3. Add the corn, beans, salsa and shredded cheese.
  4. Add the chicken in the middle, and drizzle with a generous amount of dressing. I recently found a chipotle ranch and a mango chipotle dressing that goes great with this! Super good!

Next, you want to fold the wrap so that it doesn't drip any of the sauces inside. My instructions are a bit confusing, but I have faith most of you will get it :)

You take 2 opposite sides of the tortilla and fold them towards the middle, press a bit and the drag the sides back just a little. Next, take the side closest to you, folding the corners in and start rolling the wrap towards the other edge. Once you are almost done rolling it, fold in the 2 corners on the other side and finish rolling the wrap. Cut in half and enjoy! The diagram below will hopefully help you understand!

My attempts at sketching the instructions. Don't judge. Haha.
I guess you'll all have to tell me how it compares to L&T ;) But for me it turned out to be just what I needed! Some comforting, spicy, sweet and savory goodness!


  1. Yum! This even tastes better than L&T.

  2. ha so that's what you were drawing today. looks delicious :)

  3. mayra you're a genius. just figured out what i'm having for lunch today.

  4. Excellent. When you come, I will have to make you one...with avocados! And Emily knows how to make the cilantro lime dressing from Cafe Rio!