4 Roasted Pepper Chicken Wrap

Onions in Picture not Finished

Ingredients:

4 Anaheim Peppers
4 Poblano Peppers
4 Red Bell Peppers
1-2 Jalapeno Peppers depending on spice level
3 Diced Garlic Cloves
2 Tbsp Sea Salt
1/2 Diced Sweet Onion
Large flour tortillas
Sour Cream
Home Made Salsa found on this page
1 Avocado mashed
Sharp Cheddar
1-2 lbs Chicken Breast
1-2 Tbsp Butter

Step 1
Roast your peppers either on a grill or in the oven (450 degree oven). Coat all peppers with some cooking oil spray. When roasting you must pay attention until done or you will over cook them. You want to have a very dark brown coloration on the outside of the pepper. The skin should bubble and start to separate from the pepper. Turn often to make sure all sides are cooked evenly. Set aside and let cool, peal skins from the pepper. Chopped peppers and place in a bowl, add diced garlic. Add the sea salt.

Step 2
Take diced or in strips sweet onion and caramelize in butter. Make sure to golden none should be brown or you will get a burnt taste. Add to peppers

Step 3
Sauté sliced chicken in olive oil until almost done, add peppers and finish cooking. After the chicken is done set this with a lid for 5-6 minutes.

Step 4
While chicken and peppers are sitting, either use the home made salsa recipe on here, or a good store bought kind. Mix with sour cream and set in frig until ready to use.

Step 5
Either hot or cold place tortilla on plate, add avocado, salsa mix, sharp cheddar, and chicken with peppers, wrap up and enjoy!