CONTEST MAIN DISH: Orange Jalapeno Chicken Wraps & Salsa

ORANGE JALAPENO CHICKEN WRAPS WITH GRAPEFRUIT SALSA
Adapted by BumbleBeeBoogie

6 10-inch flour tortillas
8 ounces cream cheese, softened
1 tablespoon jalapeno chilies, seeds removed, minced
2 tablespoons orange marmalade
2 tablespoons green onion, thinly sliced
1/8 teaspoon salt
freshly ground black pepper, to taste
2 tablespoons fresh flat Italian parsley, snipped
4 baked or grilled chicken breasts, cut in thin strips
2 cups fresh baby spinach leaves, rolled together and cut in very thin strips
1 ripe avocado, peeled, seeded, sliced and sprinkled with lemon juice to prevent darkening
Grapefruit salsa (see below)

In a bowl, mix the softened cream cheese with the jalapeno chilies, orange marmalade, green onions, salt and pepper, and parsley. Spread the mixture down the middle of the flour tortillas, leaving at least 1/2-inch around edge. Top the mixture with several thin chicken strips. Top the chicken with the avocado and chopped spinach. Top with dollop of salsa.

Roll the tortillas and lay on a dish covered with plastic wrap and refrigerate until chilled, at least 4 hours.

When ready to serve, cut the filled tortillas into 1-inch slices. Arrange them on plate and garnish with citrus fruit salsa.

GRAPEFRUIT SALSA
Adapted by BumbleBeeBoogie

1 cup pink grapefruit sections, cut into small pieces
1 cup white grapefruit sections, cut into small pieces
2 tablespoons green onion, thinly sliced
2 tablespoons fresh flat Italian parsley, minced
2 tablespoons raspberry vinegar
2 teaspoons brown sugar
2 tablespoons chili sauce
2 drops hot pepper sauce
freshly ground black pepper, to taste
1/8 teaspoon salt
Rum, to taste

In a bowl, mix all of the ingredients together until blended and sugar is dissolved. Add just enough rum to flavor the salsa.

Let the salsa marinate for at least 1 hour in the refrigerator for the flavors to mingle. Use as directed above.