Recipe: Smoked Chicken Snack Wraps

Best party snack ever

Best party snack ever

I had a party to cook for and was in the frame of mind for a finger-food aesthetic with real-meal fulfillment. This plan for large southwestern influenced snack-wraps was my solution. These are time-consuming, but the raving of the party guests days and weeks later has proven beyond all doubt that this dish is worth the effort. The protein portion of the program is chicken breast which I had prepared with a sweet & spicy rub, than slow smoked over cherry wood until cooked through and left to rest until cool before slicing to fajita sized strips. If you don't have the time to slow-smoke chicken, definitely use Penzey's Smoked Paprika as part of your seasoning to heighten the flavor of the chicken. The software:
  • 2 Red Bell Peppers
  • 3-4 tbl Olive Oil
  • 16 oz. Shredded Monterrey Jack Cheese
  • 1 cup fresh Cilantro leaves, picked and muddled
  • 12 Green Onion tops
  • 1 Lime, halved for juicing
  • 1 lb. Smoked Chicken Breast
  • 12 large flour tortilla flats (I used spinach and tomato colored wraps for visual interest)
  • 1 Cup Spicy Mayonnaise (A made my own, the recipe is included below.)
  • Penzey's Salsa Spice Blend for mild
  • Penzey's Fajita Spice Blend for added heat
  • Cocktail picks to use as fasteners
Quarter the Bell Peppers, coat with Olive Oil and fire-roast until the skins begin to char, leaving the meat still firm. The pre-roasted peppers tend to be mush, so use the peppers raw if you can't roast them. With the Chicken and Bell Peppers cool, slice to thin Fajita size strips. Thinner is better, it will be easier to work with and you can certainly double up during assembly to your desired quantity. the assembly linePrepare your work area with a sheet of wax paper. Lay out a Tortilla flat and apply a thin coat of Spicy Mayo. In the center of the flat, arrange a line of Chicken, Onion, Cilantro and Bell Pepper. Give it a quick squeeze of Lime Juice, sprinkle liberally with Shredded Cheese and Salsa or Fajita spice blend and then roll tightly. Visually divide into thirds, and secure the roll with a cocktail pick in the center of each third, then with a sharp large chef knive, make your cuts. Move the three rolls to your serving dish and repeat for the remaining flats. Since Mayo is involved, serve these sooner rather than later. They're best at room temperature, but if you must wait, Refrigerate! This Spicy Mayonnaise, which is a hundred-fold better than any pre-packaged concoction on the market is as follows: Spicy MayoThe Software:
  • 1 Cup Plain Mayonnaise
  • 2 tsp Ancho Chile Powder
  • 1 tbl Aleppo Pepper Flakes
  • 1 tsp Fresh Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Turmeric Powder (for color)
Mix all of the above together until smooth and uniform in color and refrigerate for an hour. Remove when you're ready to assemble the wraps and give the Mayo a second just before use. Avocado, Bacon, Jalapenos etc all have great potential, as does a good dose of ground cayenne pepper for added heat - however I'm unable to include them in this recipe as first hand experience. If you come up with some good variations, let me know how they turned out in the comments. Enjoy! -///
A consummate nerd, yet still plays well with others.

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