That’s a Wrap!
This is my terrific homemade tomato cilantro wrap topped with my Chipotle Chicken Salad. The basic “yellow” spread is very quick to prepare as well. I simply created a mixture of 1 part Dijon mustard to 3 parts paleo-friendly mayonnaise, and added 2 teaspoons tupelo honey to sweeten.
Wrap: 1 cup chia seeds 2 cups sun dried tomatoes 2 teaspoons sea salt 1 teaspoon basil ¼ cup fresh cilantro, chopped ½ teaspoon cumin, ground 1 teaspoon garlic powder ½ teaspoon chipotle powder 1 cup filtered water Coconut oil, for greasing
Filling: 1 whole cooked boneless chicken breast,
sliced into thin strips–two halves 3 roasted and sliced moist sun dried tomatoes—plain or soaking in olive oil (sold in a jar) ¼ cup chopped cilantro ¼ red onion, chopped into very small
pieces 3 tablespoons red wine vinegar 9 tablespoons olive oil 1¼ teaspoon chipotle chili powder 1/8 teaspoon salt Salt and pepper, to taste
Optional: 3 tablespoons raw pine nuts 3 tablespoons paleo-friendly mayonnaise
To make the wrap, reserve 1 cup sundried tomatoes and cilantro. Blend everything else in a high-powered blender until smooth. This mixture will be thick, so you may have to use a spatula to scrape the sides of the blender and re-blend. Put this blended mixture into a medium sized mixing bowl and mix in the remaining sundried tomatoes and cilantro until fully incorporated. Gently grease your Teflex sheet with coconut oil for your dehydrator. If using the oven, gently grease parchment paper. Set the dehydrator to 105 degrees, or the oven to its lowest setting (usually between 175 and 225 degrees). Spread the Chia mixture over the sheets using a rubber spatula, then start to dehydrate. If using a dehydrator, check for dryness after 11 to 20 hours. If using oven, check between 1½ to 2 hours, and then every 15 minutes after that. You may gently flip the wraps over when they appear semi-dry in the dehydrator or oven, but it is not necessary. When dry, remove tostadas and very gently peel off the Teflex sheets or parchment. Check underside of the shell, and flip to dry further to your desired consistency. After your wraps are dried to perfection, prepare the chipotle chicken salad filling. Place the first 4 filling ingredients in a bowl and toss well to mix. In a separate small bowl, whisk the remaining filling ingredients together. Add mayonnaise to the mixture at this stage if you prefer a slightly mild, creamier dressing. Pour this dressing over the chicken, and stir until incorporated. If possible, let sit and marinate in the refrigerator 2 hours or longer. Add pine nuts, chipotle chicken salad, and any other preferred fillings to your wrap. Enjoy!