This year we were looking forward to taking Thatbaby who is really into skateboarding. (Enough that we have to hide Thatboy's skateboard in his van so Thatbaby stops obsessively trying to sit or ride on it)
Thatbaby was enthralled by the kids skating.
And it was neat to see some "old familiar faces" as the pro-regulars were there. I'm a big fan of John Pope who really seems to love the "play" aspect of skating.
I like the "play" aspect of cooking too. Which is why I take some of my classic favorite and turn them into something new. It's been a while since I've made chicken mole, which used to be a weekly staple. I turned it into a wrap and we happily munched away. Thatboy had his chicken sans mole, because it was "too pie-cy." I guess he only likes x-treme when it has four wheels and a board.
Chicken Mole Wraps
1 Tbsp canola oil
1/2 onion, diced
1 Tbsp ancho chile powder
1 chipotle in adobo, minced
1/4 tsp cinnamon
1/8 tsp ground cloves
1 oz unsweetened chocolate
1 clove garlic, minced
1 1/4 cups chicken broth
2 tomatoes, chopped
2 Tbsp raisins
1 Tbsp peanut butter
1 Tbsp sesame seeds
2 chicken breasts
2 lavash wraps
red leaf lettuce
1 carrot, shredded
- Preheat oven to 400. Heat the oil in a skillet over medium heat. Add the onion and cook until translucent 5 minutes.
- Add the chili powder, chile, cinnamon, cloves, chocolate and garlic and stir until chocolate is melted.
- Add the broth, half of the tomato, raisins, peanut butter, and sesame seeds. Bring to a boil. Lower to a simmer and cook about 12 minutes.
- Pour the sauce into a blender and process until smooth.
- Place chicken in baking dish and pour the sauce over. Bake for 30 minutes, turning halfway through.
- Slice chicken and arrange on the lavash with lettuce, remaining tomato, and carrot. Roll up and serve.