Peruvian Rotisserie Chicken Wrap with Aji Verde

Steps

1. 1

   Make the Aji Verde

   • In a blender or food processor, combine 1 cup of the fresh cilantro, the seeded poblano, seeded jalapeño, 3 garlic cloves, 2 tablespoons mayonnaise, 2 tablespoons fresh lime juice, 2 tablespoons of the olive oil, ½ teaspoon salt, and a pinch of black pepper.
   • Blend on medium speed until completely smooth and creamy, about 1-2 minutes.
   • You may need to pause and scrape down the sides.
   • Taste and adjust seasoning with more salt, lime juice, or pepper as desired.
   • Transfer to a small serving bowl.
   • The sauce should be vibrant green and pourable.

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   Ready when: Sauce is smooth, creamy, bright green, and has no large chunks

   Tip: Don't overblend or the cilantro will darken and lose its fresh flavor; stop blending as soon as the mixture is smooth

2. 2

   Preheat and Roast PotatoesOven 425°F / 220°C

   • Preheat your oven to 425°F (220°C).
   • While it heats, cut the 1 pound of unpeeled potatoes into ¾-inch cubes and toss in a large bowl with the remaining 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of black pepper.
   • Spread the cubes in a single layer on a large rimmed baking sheet.
   • Roast for 25-30 minutes, stirring halfway through (around the 12-13 minute mark), until the potatoes are golden brown and crispy on the edges and tender inside.
   • A fork should easily pierce the flesh.

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   Ready when: Potatoes are golden and crispy-edged; a fork easily pierces them

   Tip: Don't overcrowd the pan or the potatoes will steam instead of roast; spread them in a single layer and use a large baking sheet

3. 3

   Shred the Rotisserie Chicken

   • While the potatoes roast, let the rotisserie chicken cool for 5 minutes if it's still hot.
   • Pull the meat from the bones with two forks or your hands, shredding it into bite-sized pieces.
   • Discard the skin, bones, and any cartilage.
   • You should have about 3 cups of shredded chicken.
   • Place it on a serving plate and set aside.

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   Ready when: All meat is shredded into roughly uniform, bite-sized pieces

   Tip: Shredding is easier while the chicken is still warm, so work quickly; use a warm plate to keep it from cooling too fast

4. 4

   Warm the Tortillas

   • Once the potatoes are nearly done, warm the flour tortillas.
   • You can do this directly over a medium-high gas flame (about 30 seconds per side, turning with tongs) until lightly charred and pliable, or in a dry skillet over medium-high heat for about 30 seconds per side.
   • Work in batches if needed.
   • Stack the warm tortillas in a clean kitchen towel to keep them soft and warm.

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   Ready when: Tortillas are warm, pliable, and have light char marks

   Tip: Warm tortillas are much easier to roll than cold ones and won't tear when filled

5. 5

   Assemble the Wraps

   • Lay a warm tortilla flat on a clean work surface.
   • In the center, layer ¾ cup of the warm roasted potatoes, ¾ cup of the shredded chicken, a small handful of shredded lettuce (if using), and 2 tablespoons of the remaining fresh cilantro.
   • Drizzle 3-4 tablespoons of the aji verde sauce over the fillings.
   • Fold the bottom edge of the tortilla up and over the fillings, tuck in the sides, and roll tightly away from you until the wrap is snug.
   • Set seam-side down on a plate.
   • Repeat with the remaining 3 tortillas and fillings.

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   Ready when: All 4 wraps are tightly rolled with fillings secured inside

   Tip: Don't overfill the wraps or they'll be difficult to roll and may burst; less filling makes for neater, easier-to-eat wraps