Daily Grill

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Santa Fe Chicken Wrap


Santa Fe Mix

1 cup Grilled Corn – same as the Chop Vegetable salad
1 cup Canned Black Beans (drain and rinsed)
1 cup Roasted Red Bell Peppers diced ¼ x ¼
1 cup Chopped Cilantro (rough chop)
1 cup Queso Fresco “dime size chunks”
1/2 cup Grilled Jicama – season w/ Garlic, Salt and Black Pepper diced ¼ x ¼
1/2 cup Diced Tomatoes ¼ x ¼
2 tbs. Ground Cumin
1 Tbl. Fresh Squeezed Lime Juice


Wrap for Service

1 each Whole Wheat Tortilla – lightly grilled
2 oz South West Dressing
1/2 cup Santa Fe Mix
4 oz Blackened Chicken Breast – Sliced into ½” strips long way
1/2 cup Shredded Fine Romaine Lettuce
1/2 cup Corn Tortilla Strips 1/8”shredded then fried
1/4 each Sliced Avocado

Step 1 - Toss the first 9 ingredients in a stainless steel bowl and reserve for service. This is your Santa Fe Mix.

Step 2 - Lightly grill the tortilla and spread the dressing on tortilla from coast-to-coast ½” from edge. Build with the remaining ingredients in order listed above at the bottom third of the tortilla. Roll up tortilla like a burrito and slice on a bias and serve.


Southwest Dressing

1 cup Mayonnaise
1 cup Sour Cream
1 Tbl. Half & Half
2 Tbl. Lime Juice
3 Tbl. Chipotle Peppers (minced)
1/4 cup Chopped Tomato
2 Tbl. Diced White Onion
1/2 tsp. Louisiana Hot Sauce
pinch Kosher Salt
1 tsp. Sugar
1 tsp. Ground Cumin
1/2 tsp. Granulated Garlic
pinch Black Pepper
2 cups Cilantro (not chopped, loosely packed)

Step 1 - Place all ingredients in the Food Processor and blend till smooth. Keep refrigerated till service.

 

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