Description
AIOLI:
1 cup mayo
1½ tsp. lemon juice
2½ T. dill relish (not sweet relish)
1 T. pickle juice
1½ tsp. dill weed
¾ tsp. garlic salt
WRAP:
Grilled chicken
Dill pickles, chopped
Lettuce, chopped
Monterrey jack cheese, shredded
Flour tortilla
Instructions
Combine all aioli ingredients and stir. In a flour tortilla, combine warm grilled chicken, pickles, lettuce and shredded cheese. Wrap like a burrito, tucking in edges, and sear in a hot pan or grill on both sides. Serve with dill pickle aioli and kettle chips.
Notes
TEST KITCHEN NOTE: Try the dill pickle aioli at your next fish fry or as a fun fry sauce!
Source
Recipe by Darci Redmann and Lucas Dockter, Hondo’s Hideaway, served by Northern Plains Electric Cooperative
