Southwestern Shredded Chicken Wraps

A mixture of shredded chicken, cabbage, carrots, onion & chipotle peppers is moistened with mayonnaise and wrapped with avocado slices in tortillas.

Ingredients:

• 1 lb skinless, boneless chicken breasts
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 cup green cabbage, shredded
• 1 cup purple cabbage, shredded
• 1/2 cup carrots, shredded
• 1/4 cup red onion, diced
• 1/4 cup chipotle peppers, sliced lengthwise
• 1 lime
• 1/4 cup mayonnaise
• 6 flour tortillas
• 2 small Hass avocados

Directions:

Sprinkle chicken breasts with cumin, salt, & pepper. Grill over high heat to char and cook until done. Remove from grill and chill in refrigerator. Slice chicken into thin strips and combine with cabbage, onions, peppers, and carrots. Add the juice from the lime to the chicken-cabbage mixture; toss to combine; chill at least an hour. Remove from refrigerator; stir in mayonnaise and add additional salt and pepper, if desired, to taste. Divide portions of mixture among warmed tortillas. Slice avocado and place on top of mixture; roll up.

Number of Servings: Makes 6 wraps

Notes from the Cook: This is a spin on traditional coleslaw, placed in a delicious wrap. I have made this recipe for years and added and removed many items. You can, for instance, roast chipotle peppers and add them to mayonnaise, then chill overnight to make a chipotle mayonnaise. I have added corn as well. The char on the chicken is important for flavor.