I promise I’m not obsessed with Chipotle…however I still had the last of a bottle and was trying to clean out the fridge. So this recipe was a spur of the moment kind of dinner, but I was pleased with the results. Bunneh thought it was a little on the ‘too spicy’ side and I agree, so I’d use a little less sauce next time…or more sour cream! Either way it’s yummy and served up with fresh spinach, tomatoes and chipotle tortillas from Deer Creek foods, another Utah’s Own company! I think it’d be good if I quick grilled the spinach, maybe next time.
Chipotle Chicken Wraps
1 lb chicken, cut into bite sized pieces
1 medium onion, chopped
4 ounces fresh sliced mushrooms
1/4 cup chicken broth
1-2 Tbl Ultra Gel (if needed)
Deer Creek Foods Chipotle Tortillas
In a large saute pan brown chicken, onions and mushrooms until meat is cooked through and onions are translucent. Add broth, chipotle sauce and salt and pepper to taste. Cook down until sauce clings to chicken, add Ultra Gel to help absorb additional liquid and help sauce to adhere to the meat. Serve in wraps with veg and sour cream.