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Chipotle Chicken Roll-Ups

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 1 Tbsp virgin olive oil
  
• 2 cloves garlic
  
• 2 to 3 chipotle peppers, seeded and chopped
  
• 1 boneless, skinless chicken breast (2 pieces), thinly sliced
  
• 2 cups salad greens, shredded
  
• 1 cup arugula, shredded
  
• 1 bunch cilantro, stemmed and shredded
  
• 1 cup salsa
  
• 12 Thai spring roll skins or wrappers
  
• 6 cups fresh spinach, stemmed and shredded
  
• 1/2 cup vinaigrette
  
• 1/2 cup soft goat cheese, crumbled
  






Instructions



1. In a frying pan, heat oil, garlic and peppers over medium-high heat. Add chicken and cook, stirring, until opaque (three to five minutes). Reduce heat to medium-low and simmer for 10 minutes.
   
   
2. Toss shredded greens, arugula and cilantro with salsa; set aside. Dip a spring roll skin into warm water to soften, place on a plate, and place about 1/4 cup salad greens on upper one-third of the wrap.
   
   
3. Top with 2 tablespoons chicken strips, then fold the top two to three inches of the wrap down over the filling; fold in both sides and roll up. Repeat until all wraps are full.
   
   Divide the spinach between 4 plates and drizzle with vinaigrette. Place 3 roll-ups on each plate and serve, garnished with cheese.
   
   Serves 4