Mole, the spicy traditional Mexican sauce, adds a flavor boost to easy chicken wraps.
Bake-Off® Contest 43, 2008
DeAnn Hilterbrand
Salt Lake City, Utah
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1
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cup Old El Paso™ Thick 'n Chunky salsa
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1/4
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cup JIF® Creamy Peanut Butter
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1/4
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cup raisins
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1
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small chipotle chile in adobo sauce (from 7-oz can), seeded
-
1/2
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cup chicken broth
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1
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clove garlic, finely chopped
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2
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tablespoons semisweet chocolate chips
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2
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tablespoons ground ancho chile pepper or chili powder
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1/2
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teaspoon pumpkin pie spice
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1/4
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teaspoon ground coriander
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1
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lb boneless skinless chicken breasts
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4
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Old El Paso™ flour tortillas for burritos (from 11-oz package)
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1
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avocado, pitted, peeled and thinly sliced
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1/2
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cup crumbled queso fresco cheese or fresh mozzarella cheese
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1/2
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cup sour cream
Steps
-
1
In blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice and coriander. Cover; blend until smooth.
-
2
In 12-inch skillet, place chicken breasts; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce. Reduce heat to low. Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken from skillet to cutting board; cut crosswise into 1/4-inch slices. Return chicken to skillet; stir to coat with sauce.
-
3
Heat tortillas as directed on package. To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla. Top with avocado, cheese and sour cream. Fold tortillas in half over filling. Serve immediately.
-
1
In blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice and coriander. Cover; blend until smooth.
-
2
In 12-inch skillet, place chicken breasts; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce. Reduce heat to low. Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken from skillet to cutting board; cut crosswise into 1/4-inch slices. Return chicken to skillet; stir to coat with sauce.
-
3
Heat tortillas as directed on package. To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla. Top with avocado, cheese and sour cream. Fold tortillas in half over filling. Serve immediately.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 630
- Calories from Fat
- 290
% Daily Value
- Total Fat
- 32g
- 49%
-
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 1 1/2g
- Cholesterol
- 95mg
- 31%
- Sodium
- 1140mg
- 47%
- Total Carbohydrate
- 48g
- 16%
-
- Dietary Fiber
- 6g
- 25%
- Sugars
- 13g
- Protein
- 37g
- Vitamin A
- 40%
- 40%
- Vitamin C
- 6%
- 6%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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