Well hello, friends!
It’s been strange not blogging as regularly as I used to, but then again pretty much every facet of my life has changed ;). I will post more Lily updates in next week’s Monday Musings post, but for now I can tell you that I am absolutely smitten with our precious little 3 week old baby. Sure, there are nights (more often than not) when I only get a few hours of sleep, but we’re learning what calms her down and when she’s happy she’s just the sweetest thing ever!
Meals are often consumed while standing at the kitchen counter, Lily snuggled in her Moby wrap and me swaying from side to side to either get her to fall asleep or to keep her asleep. John has willingly taken on most of the cooking duties, and we’re also still making our way through the freezer meals I prepared in advance.
I was able to toss together these wraps using leftovers from a roasted chicken dinner, but there were a few interruptions along the way. I’ve learned to just go with the flow, and to cook/eat whenever Lily gives me the chance to!
Ok, so the wraps.
I love roasting a whole chicken… even more so for the leftovers than for the initial meal. These particular leftovers were destined to become chicken salad spiced up with chipotle peppers. John and I have become fairly obsessed with chipotles in adobo sauce, but the smoky peppers pack a serious punch of heat, so it takes a little while to make our way through a can. I used both minced peppers and adobo sauce for the chicken salad, and the resulting flavor was perfectly spicy for our taste buds.
There are so many add-in options for chicken salad, and it’s fun to play around with different flavors. If you like chipotles, you will definitely like this version!
Chipotle Chicken Salad Wraps
Prep Time: 10 minutes
Cook Time: 0 minutes
Keywords: sandwich salad main entree chicken
Ingredients (2 servings)
- 1/4 cup 2% Greek yogurt
- 1/4 cup olive oil mayo
- 1 chipotle chile pepper in adobo sauce, minced
- 1 tsp adobo sauce from a can of chipotle peppers in adobo sauce
- 2 cups chopped or shredded cooked chicken (I used leftover roasted chicken, but you can also used poached)
- 2 green onions, thinly sliced
- 2 tortillas
- 2 leaves romaine lettuce
Instructions
In a medium bowl, stir together the yogurt, mayo, minced chipotle pepper, and adobo sauce. Fold in the chopped chicken and sliced green onions.
Serve in tortillas with crisp romaine lettuce.
