From Gourmet Cookbook
*The pickled onions need about 2 hours to sit
Small red onion
1/2 cup cider vinegar
3/4 cup water
1/2 tsp salt
Precooked chicken or turkey
Whole Wheat tortillas
1 1/2 tsp chopped chipotles in adobo with sauce
1/4 c mayonnaise
Shredded head lettuce
Slice the onion into 1/4 inch slices and blanch for 1 minute in boiling water. Drain the onion and put back in the pot. Add the water, vinegar and salt and bring to a boil, reduce to a simmer for 1 minute (stirring occasionally) and transfer to a heatproof bowl to cool, uncovered. Once cool, cover and put in the refrigerator for about 2 hours.
Blend the chipotles and mayonnaise.
Lightly toast the tortillas, shred the chicken, and wrap with lettuce, mayo and onions. Yummm