California Chicken Wrap and Chipotle Lime Potato Salad

Today, strangely enough, is National Brandied Fruit Day. Brandied Fruit was made popular during the Victorian Era. People discovered that if you soaked fresh fruit in brandy, it preserved the flavor of fruit while creating a dessert topping for adults.

Hum, that’s interesting. So why not have Brandied Fruit Day in the summer, when fresh fruit abounds? One of the suggested usages for Brandied Fruit is to serve it over ice cream. Again – not exactly an October dessert. I think I’ll tuck this idea away, and maybe next summer we’ll enjoy Brandied Fruit over bowls of creamy homemade ice cream. Yum!

Today is also National Chicken and Waffles Day. Their are a number of combination that are acquired tastes. People either love Chicken and Waffles or they pass. For my guys, it’s a pass. I do love the rich history behind Chicken and Waffles. Having made them once, I would recommend eating out. Chicken and Waffles are complicated and time-consuming, but worth the experience. To truly appreciate the full effect, you should head to a blues club first, then eat Chicken and Waffles after midnight.

Obviously we’re passing on the National Front. And that’s okay, since it gives us the opportunity to cook just for the sake of cooking. Today we’re cooking up some amazing wraps. Yep, cooking.

While some sandwich wraps are filled with cold cut meats, most are made with chicken or turkey or even steak strips. Wraps should never be confused with Burritos. While the principal is the same, it’s a completely different breed. I think the first wrap I ever ordered was from KFC. However; fast food chains are not the architects of the wrap.

Most food historians agree the credit goes to Bobby Valentine. Seems Mr. Valentine had a customer that regularly had lunch at his Sports Gallery Café. The customer was also his banker, who had approved the funds necessary for the restaurant to open. The banker always ordered the same thing – a Turkey Club. As the story goes, one day there was an issue with the bread. Some claim the café had run out of bread (hard to believe), while others site an issue with the toaster (more likely). In any case, the key to a club sandwich is toasted bread, and bacon along side slices of poultry – be it turkey or chicken. Top that with plenty of lettuce and a few slices of tomatoes, there you go. Whatever the issues were that day, Bobby was forced to use a tortilla rather than toasted bread. The banker wasn’t disappointed, and the wrap became a fixture on the menu. Folklore? Maybe, but it does make for a great story.

Before we get into the whole recipe thing, I feel the need to explain the featured picture – and all those diced avocados on the plate. I am the only one who eats avocados in our house. My guys will eat guacamole, but not an avocado – go figure. I don’t care what they say, you can’t use only some avocado and save the rest. Which is fine by me, since it means double the avocado in my wrap and a side of diced avocado to simply enjoy.

Now let’s cook! The potato salad recipe is merely a suggestion for a complimentary side. It’s packed with heat, just like the wrap. If you are going to serve the salad, get it made and in the fridge long before you start in on the wraps. That way the salad has a chance to chill properly and let the flavors develop. When it comes to a potato salad with some kick, this is my favorite recipe.

California Chicken Wrap with Chipotle Mayonnaise
Creamy Chipotle Mayonnaise
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 Chipotle Chiles in Adobo Sauce

Mix mayonnaise and sour cream in a bowl. Finely chop Chipotle Chilies, add to the mayonnaise mixture. Stir to blend. Cover and refrigerate until ready to use.

California Wrap
2 Chicken Breasts
Cayenne Pepper to taste
Cumin to taste
2 cups Shredded Lettuce
1/4 Red Onion
2 Roma Tomatoes
8 slices Bacon
1 Avocado, peeled, pitted, and diced
4 large Spinach Tortillas
2 cups shredded Monterey Jack cheese

Dice chicken, place in a bowl. Season with cayenne pepper and cumin. Set aside.

Shred lettuce, set aside. Cut onion in half from root to tip. Reserve half for another purpose. Peel and finely mince remaining half, set aside. Slice tomatoes in half lengthwise. Remove and discard seeds, dice tomatoes and set aside.

In a large skillet, fry bacon crisp. Drain on paper towels, set aside. Drain all but a tablespoon or so of bacon drippings from the pan.

Cook diced chicken in the bacon drippings until cooked through, stirring often for even browning, about 15 minutes. Once cooked, remove skillet from heat, set aside.

While the chicken cooks, peel and dice avocado. Set aside with the rest of the toppings.

When ready to assemble, warm tortillas on a flat griddle or tortilla warmer to soften, about 30 seconds per side. Stack tortillas on a large plate to assemble.

Spread 1 tablespoon chipotle mayonnaise down the center of the tortilla. Scatter a quarter of the of the lettuce over the sauce. Lay 2 strips of bacon on either side of the lettuce. Top lettuce with a quarter of the diced chicken. Scatter a quarter of the onions, cheese and tomatoes over the chicken. Finish with a quarter of the avocado. Fold opposing edges of the tortilla in to create an envelope, fold and roll tortilla around the filling. Repeat with each tortilla.

Serve with a spicy potato salad.

Chipotle-Lime Potato Salad
1-1/2 lbs small Red Potatoes
1 Lime
1/2 teaspoon Chipotle Chili Powder
2 tablespoons Olive Oil
3 tablespoons Mayonnaise
1 tablespoon Sour Cream
Salt to taste
Black Pepper to taste
3 Green Onions

Wash potatoes and cut in half. Place in a large pot of water, seasoned with kosher salt.

Bring to a boil. Reduce heat and let simmer 10 minutes. Once potatoes are fork tender, drain and set aside to cool to the touch.

Zest lime into a 1-cup measuring glass. (This will give you “whipping” room). Place zested lime in the microwave for about 10 seconds to get the juices moving. Cut lime in half and squeeze all the juice into the measuring cup with the zest. Add Chipotle Chile Powder.

Using a small submersible powdered whip (mine is batter operated), whip seasoned lime juice.

Slowly, in a steady stream, add olive oil while continually whipping. The mixture will begin to thicken.

Add mayonnaise, one tablespoon at a time while continuing to whip thoroughly between additions.

After the second tablespoon of mayonnaise has been incorporated into the dressing, add a tablespoon of sour cream.

Whip until smooth. Add final tablespoon of mayonnaise and whip until smooth. Taste and adjust as necessary (more mayo or seasoning – whatever your taste buds tell you). Set aside.

Cut each potato half into bite-size quarters. Place in a large bowl. Pour dressing over potatoes and toss gently to blend. Taste and adjust seasoning with salt and pepper as needed.

Chop tops of green onions and sprinkle atop salad. Chill until ready to serve.