2 tablespoons oil
1 medium onion,
1 medium green bell
pepper, julienne sliced
1 medium red bell pepper,
1 pound boneless, skinless
chicken breasts (about 3)
¾ cup Mr. Yoshida’s Original
8 flour tortillas, warmed
Heat oil in a wok or skillet until hot. Add onion
and bell peppers; sauté until just soft, about
2 minutes. Remove with a slotted spoon to a
plate and set aside.
Cut chicken into ½-inch-thick strips and sauté
in the same pan for about 5 minutes, or until
the chicken is no longer pink and internal
temperature is 165°F. Return the vegetables
to the pan along with the sauce and cook
until the sauce comes to a boil and thickens.
Remove the pan from the heat.
Spoon the chicken and vegetable mixture
into warmed tortillas, roll up and serve.
Makes 8 servings.
Tip: Salsa, sour cream and guacamole are
Chipotle Chicken Caesar
1 20.5-ounce Kirkland
Signature Chicken Caesar
½ cup diced fresh tomato
2 Flatout Traditional
4 ounces cream cheese,
1-2 tablespoons chopped
canned chipotle pepper
in adobo sauce (see note)
2 tablespoons finely
1 tablespoon finely
Prepare the spread: Using an electric mixer,
combine all ingredients and beat on high until
the mixture is light and fluffy. If this is not
being used right away, it can be refrigerated,
covered, for 2-3 days.
In a kitchen bowl, combine the salad kit
ingredients and diced tomato. Add the
dressing and toss to coat.
Lay out flatbreads on a clean cutting board.
Place half of the chipotle cream cheese on
each flatbread and spread evenly.
Place an equal amount of the salad on one
end of each flatbread. Roll the flatbread over
the salad mixture, making a tube/sandwich
wrap. Slice in half. Makes 2 servings.
Note: Don’t use too much of the adobo sauce,
as it will make the spread too runny.
Tip: These can also be sliced into small
pinwheels for a party platter.