September 15, 2010

Southwest Tomato Chutney Chicken Wraps

In my last entry for the Saucy Mama contest, I decided to use the Saucy Mama Lime Chipotle Marinade, which is so deliciously flavorful, that was sent to me from Barhyte Specialty Foods. At first, I was going to make a salsa with it but I decided last minute to go with something a little different -- a southwest chutney! This definitely satisfied my Mexican craving for the day! You will love this!

  • 1 tbsp vegetable oil
  • 1 clove garlic, minced
  • 1/4 c sweet onion, finely chopped
  • 2 c tomatoes, finely chopped
  • 1/3 c Saucy Mama Lime Chipotle Marinade
  • 1 tsp sugar
  • 1/8 tsp ground cinnamon
  • Pinch ground ginger
  • 1/8 tsp ground cumin
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp fresh flat leaf parsley, chopped
  • 1 green chile pepper, seeded and chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 lb cooked shredded chicken
  • 1/3 c shredded pepper jack cheese
  • 10-inch flour tortillas
  • Fresh corn from the cob, cooked
  • Heat oil over medium heat in a large sauce pan. Add the garlic and onion to the sauce pan, cooking and stirring until the onion becomes soft; about 5 minutes.
  • To the sauce pan, add the tomatoes, Saucy Mama Lime Chipotle Marinade, sugar, cinnamon, ginger, cumin, cilantro, parsley, chile pepper, salt and pepper. Bring the chutney to a boil. Reduce heat to low and simmer for 45 minutes, stirring occasionally.
  • When ready to serve, stir in the cheese.
  • Place the cooked chicken in the center of a flour tortilla and top with the chutney. Place some corn and additional cheese over all, if desired. Wrap and serve.
  • ENJOY!

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