My new favourite thing is chipotle chilies and I can’t believe it has taken so long to finally taste them. I heard El Burro in Green Point was producing bottles of the chilies and ordered a few when I saw it on the Yuppiechef website. I can’t think of any other word than “intoxicating” when you open the bottle and get a hit of the deep smokiness and could not wait to start cooking with them. These wraps can be made within 30 minutes max. They are super easy and delivers full marks for flavour, texture and convenience. A perfect mid week meal.
- 4 chicken breasts – off the bone
- chicken spice/flavouring of your choice
- 400g baby tomatoes
- 1 tablespoon olive oil
- 4 chipotle chilies, chopped
- good pinch of salt
- 1 tablespoon sugar
- 2 avocados
- 1 tablespoon lemon juice
- a small bunch parsley, roughly chopped
- salt and pepper to taste
- 4-8 ready made wraps
- 1 red onion, thinly sliced and plunged into ice water for a minute
- wild rocket or baby spinach for garnish
- Place the tomatoes, olive oil, chili, salt and sugar in a saucepan and let it simmer over a medium high heat. Stir regularly to prevent it sticking and simmer until reduced and thickened. Taste and adjust the seasoning/sweetness if needed.
- While the tomatoes simmer prepare the avo and chicken.
- Scoop out the avocado flesh and mash roughly with the lemon juice. Mix in the parsley and season to taste.
- Place the chicken breasts between two sheets of plastic wrap and pound with a rolling pin to about 1/2 cm in thickness. Season the breasts with your choice of seasoning, heat a small amount of oil in a pan and fry the breasts until cooked and slice into thin strips.
- To assemble: Heat the wraps in the microwave for about 10 seconds. Top each wrap with the rocket, chicken, tomato relish, mashed avo and onions. Roll up and serve.
Wine suggestion from Conrad Louw: White wine with chicken? Very unadventurous and 1960. If you are still in that mould, time to break away. The hero of this dish is not only the chicken, but there are great elements such as avo, tomato and chipotle too. Ask the Italians, who cook a lot with tomatoes which wine is the best to go with tomato-based dishes, and they will come up with the immediate answer of two of their great varieties: Barbera or Sangiovese. It does not fight for airtime against the acidity of the tomatoes, it also complements the richness of the avo as well as the chicken. But don’t go to Italy for these wines, try your local quality liquor store and get an Altydgedacht or Fairview Barbera, or alternatively go for an Anura Sangiovese. Raka’s Sangiovese is a bit more herbaceous, and should complement this comfort-food wrap pretty well.