Prep Time:
15 mins
Servings:
4
Chef notes
These tortilla wraps are perfect for a picnic or an end-of-summer road trip because the longer they sit, the better they get. These are the perfect excuse to use any leftover protein from a big roast.
Technique tip: Be careful with the chipotle peppers since a little goes a long way. You can freeze the leftover peppers in an ice tray for future use.
Ingredients
Wraps
- Four 10 inch) flour tortillas
- 1 cup shredded red cabbage
- 1/2 cup crumbled blue cheese
Chipotle Mayonnaise
- 1 cup mayonnaise
- 2 tablespoons chopped canned chipotle pepper in adobo sauce
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon creole seasoning
Preparation
For the chipotle mayonnaise:
1.Stir together all the ingredients in a small bowl.
For the wraps:
1.Spread chipotle mayonnaise evenly over tortillas.
2.Top with cabbage, a sprinkling of blue cheese (if desired) and the protein of your choice.
3.Wrap up the tortillas and secure them with bamboo picks.
4.Keep chilled in the fridge until ready to eat.
