It's sandwich time again. This week's wrap was a real adventure for me. I was a little unsure about this one because of the cream cheese and jalapenos, but I ended up loving it! The cream cheese gave the wrap a wonderful creaminess that the other wraps we've made didn't have. I mixed the cream cheese with some salsa to mellow the flavor out, and I think that was my favorite part. I will have to figure out how to incorporated it into more wraps. It was just wonderful. The wrap overall was great. I had enough leftover chicken to eat this for lunch the next two days. Two of the best lunches I had all week!
Chicken Popper Wrap
cooked, chopped chicken
2 oz whipped cream cheese
1 Tbsp salsa
salsa, for dipping
Combine 2 oz of cream cheese with 1 Tbsp of salsa. This will be enough for approximately 6 wraps - just depending on how much you put on each wrap.
Lay the tortilla on a flat surface. Layer ingredients on tortilla starting with some of the salsa cream cheese, chopped chicken and ending with jalapenos (as many or as little as you like). Drizzle a small amount of salsa over the chicken. Roll up the sides of the tortilla and place in grill pan. Top tortilla with grill press and grill until golden brown. Turn over and brown the other side. Repeat with remaining tortillas. Server with a side of salsa if desired.