My law school cafeteria, the Tea Room, had this chipotle chicken wrap. I couldn’t tell you why it was so addictive. There didn’t seem to be much special about it – chicken, lettuce, a mayo chipotle sauce. That was pretty much it.
But I loved it.
Whether this is a throwback recipe for you or not, it’s a really fast and yummy meal.
1 Boca Chick’n patty
2 T vegan mayonnaise
1/2 t ground chipotle powder
1/4 C romaine lettuce
2 T diced red onion or shallot (if it’s strong you can soak it in water for awhile before eating)
1 small tomato, diced (about 2-3 T cubes)
2 small slices avocado (about 1/4 an avocado)
Start by crisping your Boca patty. You can cook them in the [toaster] oven or in a skillet.
Chop and prep all your veggies.
Mix the mayo with the chipotle powder. You can use chipotles in adobo too – I usually would because I think they have a fresher flavor but in trying to replicate the same mild chipotle taste from this cafeteria, powder seemed the way to go.
Put the lettuce, onion, and tomato in a small bowl and mix with the mayo.
Assemble that wrap!
I served mine with some awesome Spicy Cheezy Kale Chips from Healthy. Happy. Life. Delicious! And a pickle 🙂 Nice filling meal to prep me for Oktoberfest tonight! Hoorah!
Plus I have to include some gratuitous cat pictures cause he was just being soooo cute today!
Nutrition facts per wrap (varies depending on your tortilla!): Calories: 400; Calories from Fat: 185; Total Fat: 20.5g; Saturated Fat: 2.7g; Sodium: 636mg; Total Carbohydrates: 31.1g; Dietary Fiber: 11.6g; Sugars: 3.3g; Protein: 18.0g