Not long after adopting the boys and moving to the Western Slope of Colorado, I realized that I had to get a life. No, seriously. I was home with the kids 24-7, after traveling for years with my job and the trauma they had experienced before they came to us made things very emotionally and physically draining. Most importantly, my guys were 4 and 2 and needed the socialization that a few hours in day care would provide.
I looked for a part time job and ended up landing one as the kitchen manager at one of the most beautiful golf courses I’ve ever played at (honestly, I initially chose it because I wanted the free golf) and I loved it.
The downside was that the food offered was criminal considering the setting; frozen beef patties or chicken breasts, fries, chips and such.
You’ve probably realized by now that I can’t abide by boring food and with an entire restaurant kitchen at my disposal, I began to play. I’d had enough and that’s how the chicken wrap was born. An instant hit!
I think I’ve replicated the recipe, but I’m not positive. In the kitchen I might look like I know what I’m doing, but I’m usually winging it; running around, stirring, tasting, chopping and adding…and adding. People ask for recipes all the time and I usually look at them like a deer in the headlights. I normally have little to no idea what I did, so that’s been the biggest challenge with this blog. I’m almost embarrassed to post this recipe with all the “optionals,” but this is how I roll.
I used 4 chicken breasts for this, but you could do 3 and cut the seasoning back a tad. I am feeding growing boys and a 6’1″ husband, so it’s a crapshoot these days.
Also, realize that I try to tame down my seasoning in these recipes, so feel free to taste and add extra. Lord knows I do and you won’t hurt my feelings. The optional ranch dressing, lettuce, cheese and tomato can really tone things down if the heat creeps up on you.
Chicken Wraps with Old Bay
4 chicken breasts, sliced or cubed
1 onion, sliced or chopped
1 bell pepper, sliced or chopped
2 TBSP butter
2 TBSP olive oil
3 TBSP Old Bay Blackened seasoning
1 TBSP Tony Chachere’s Creole seasoning
2 tsp garlic powder
salt and pepper to taste
4-6 drops Tabasco Chipotle Sauce (optional)
8-10 Large, burrito flour tortillas
Shredded cheddar cheese
On a large griddle, or in a large skillet, melt the butter over medium-high heat and then add the onion and bell pepper. Saute, stirring until softened, about 10 minutes (less if you like a little crunch and your kids aren’t going through the “I hate onion” phase).
Add the olive oil, then chicken and cook until little pink is showing and liquid begins to collect in the pan or on the griddle, about 3-5 minutes, stirring.
Add the Old Bay, Tony’s, garlic powder, Tabasco, salt and pepper, stirring to coat all chicken pieces. Continue cooking until chicken is no longer pink in the center, about 5-8 minutes.
I like to drain most of the liquid at this point, add about 1 TBSP of butter, stir and throw extra seasoning into it, if needed, but that’s all optional.
Place cooked chicken, onions and bell peppers onto a warmed tortilla and garnish with cheese, lettuce, tomatoes and ranch dressing; roll and enjoy.