Chipotle Wraps

This is what Chipotles in Adobo Sauce looks like. You can find it in your ethnic aisle.


You only need one or two to flavor. They are not "hot", they are smoky, spicy. Hard to explain...
they work wonderfully to spice up a dish without a 'cayenne' hot. Thought the more you use, the spicier your dish gets!Love 'em!

This is Phyllo dough. But you knew that. It was MY first time working with it. It kept breaking...Grrr! Oh, I was supposed to DEFROST it first? Make note to self...


A little brushy brush with some butter.

Glad they broke actually, because I thought the full size ones were too big. Wrapped and ready to go!

Fini!

Looks pretty good eh? It was pretty good actually and with a few minor variations for next time, it could be great! It was fun to make though and easy!

Quick Recipe: (in other words, too lazy to look up measurements, especially since I don't measure much.)

Ground chicken mixed with chopped scallions, garlic cloves, 1.5 cups shredded cheese, chipotles, salt and pepper. Mix well.

Brush with butter and salt and pepper 3 layers of phyllo dough and pipe meat onto wrap long wise. Roll up like a burrito and brush with butter again. Bake, seem side down at 400 for 15 minutes. I forgot to show the avacado dipping sauce but that is what you serve it with.

Notes for next time: use shredded chicken instead of ground. (I couldn't find ground chicken so I used ground turkey,it was a little meat-loafy) A little less meat in the wraps. More onions-more chiptoles-generally more spice.

Avacodo dipping sauce: Haas avacados, couple good dashes of evoo, garlic powder and salt. Add a little water, blend until dipping consistency. (so you can pour it)