Chipotle Lobster Avocado Wrap
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
9 oz (about 1 3/4 cups) steamed lobster meat, chopped (from 2 lb lobster)
3 tbsp light mayo
2 tbsp 2% fat Greek yogurt
1 tbsp chipotle paste or chopped chipotle peppers (rehydrated first in hot water)
1 green onions, finely chopped
1 tbsp fresh lemon juice
1 tbsp minced cilantro
1 medium avocado, diced
8 medium romaine lettuce leaves
4 whole wheat, low carb tortillas (8 inches), room temperature
Chop the lobster meat into small pieces.
In a medium bowl combine the light mayonnaise, yogurt, chipotle pepper, green onion and cilantro. Add the lobster, squeeze the lemon juice over the lobster and mix well.
Place 2 lettuce leaves over each wrap, top with about 1/3 cup of the lobster salad and 1/4 of the avocado. Wrap by folding the edges in slightly and slice diagonally.
Adapted from skinnytaste.com