Contigo® Adobo Grilled Chicken California Burrito
Directions
- Rub the chicken with adobo paste. Sprinkle with an eighth teaspoon of salt and pepper. Marinade under refrigeration for an hour.
- Grill until fully cooked to an internal temperature of 165°.
- Slice the chicken.
- On the warmed tortilla layer the Guacamole, greens and sliced chicken.
- Toss the prepared fries with chili powder, salt and pepper.
- Add the fries to the tortilla and roll closed burrito style.
Ingredients
- (1) 6 oz. West Creek® Chicken, Breast(s), Boneless Skinless, each
- 1 tbsp. Contigo® adobo paste
- 1/8 tsp. West Creek® sea salt kosher
- 1/8 tsp. Magellan® Black Pepper, ground
- 1 ea. Contigo® Tortilla(s), Flour , 12-inch
- 1/2 cup Contigo® western style guacamole
- 1/2 cup micro greens
- 1 cup West Creek® French Fries, skin on, prepared
- 1/2 tbsp. Magellan® Chili Powder
- 1/8 tsp. West Creek® sea salt kosher
- 1/8 tsp. Magellan® Black Pepper, ground
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
