Southwest Chicken Salad Wraps

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 1 1/2 lbs boneless skinless chicken breasts
• 1/4 cup mesquite liquid smoke, plus
• 2 teaspoons mesquite liquid smoke
• 2 tablespoons peanut oil
• 6 dried red chili peppers
• 1 (7 ounce) can chipotle chiles in adobo
• 1 cup raisins
• 1 cup wine (riesling)
• 2 teaspoons fresh lemon zest
• 1/3 cup sugar
• 1 teaspoon ground mustard
• 1 tablespoon flour
• 1 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1/2 cup cider vinegar
• 1/2 cup sour cream
• 1 1/2 teaspoons adobo sauce
• 1 (9 3/4 ounce) can cashew pieces
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 1/2 sweet onion (diced)
• 1 carrot (cut in thirds and grate)
• 15 large tortillas (8 1/2-inch)
• romaine lettuce (optional)
• shredded cheddar cheese
• 3 stalks celery (diced)

Recipe

• 1 day one.
• 2 with a fork pierce chicken breasts many times on both sides.
• 3 place chicken in in shallow dish pouring a 1/4 cup of liquid smoke over breasts.
• 4 refrigerate for 24 hours turning and basting several times.
• 5 make the sauce.
• 6 in a bowl, combine sugar, salt, mustard, and flour.
• 7 combine beaten egg and milk and add to dry ingredients.
• 8 mix until smooth.
• 9 heat cider vinegar in a saucepan.
• 10 gradually add hot vinegar to the bowl while mixing.
• 11 add 1 finely chopped chipotle pepper 1 1/2 tsp adobo sauce to bowl.
• 12 add lemon zest and 1 1/2 tsp of liquid smoke.
• 13 pour contents of bowl in a saucepan and heat over low heat stirring until it thickens.
• 14 after mixture has cooled, mix in the sour cream.
• 15 refrigerate overnight.
• 16 the raisins:.
• 17 place raisins in a bowl and pour wine over.
• 18 refrigerate overnight.
• 19 day two:.
• 20 preheat oven to 350°f.
• 21 place chicken in ovenproof dish and add water to a depth 1/4".
• 22 add 1/2 tsp liquid smoke.
• 23 in a small skillet heat 2 tbs of peanut oil add the chili peppers and fry for 1 minute.
• 24 add peppers and oil to chicken.
• 25 bake covered for 1 hour.
• 26 let chicken cool then shred the chicken.
• 27 place shredded chicken in large bowl adding the grated carrot, diced celery, onion, red and green peppers and mix.
• 28 add finely diced chipotle peppers to taste (i used three) and mix.
• 29 place cashews in a ziplock bag and crush with a rolling pin.
• 30 add cashews to bowl.
• 31 drain raisins and add to bowl.
• 32 add sauce and mix.
• 33 you can serve immediately, but is much better if you refrigerate for at least 4 hours.
• 34 to serve:.
• 35 place a leaf of lettuce on tortilla.
• 36 spoon chicken salad over lettuce.
• 37 sprinkle with cheddar cheese.
• 38 wrap up like you would a burrito, leaving the top open.