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Acapulco Chicken and Avocado Wrap
Lime-marinated chicken breasts topped with avocado pico de gallo and cilantro sour cream are just a few of the reasons this wrap makes the mouth water. Wrapped up with pepper jack cheese, and lettuce this wrap brings a Latin flavor explosion to your taste buds.
Servings
12
12
Cuisine Type
- latin
Menu Part
- Sandwich
Main Ingredient
- Poultry
Source: Sodexo Business & Industries Solutions
Lime-marinated chicken breasts topped with avocado pico de gallo and cilantro sour cream are just a few of the reasons this wrap makes the mouth water. Wrapped up with pepper jack cheese, and lettuce this wrap brings a Latin flavor explosion to your taste buds.
Ingredients
12 12-in. tortillas
24 1⁄2-oz. slices pepper jack cheese
12 Ancho Lime Chicken Breasts, cooked, sliced (recipe follows)
18 oz. shredded romaine lettuce
24 oz. Avocado Pico de Gallo (recipe follows)
8 oz. Cilantro Sour Cream (recipe follows)
Ancho Lime Marinated Chicken Breast
Yield: 12 5-ounce breasts
12 5-oz. boneless, skinless chicken breasts
1⁄4 cup olive oil
11⁄2 tsp. minced garlic
2 tbsp. fresh lime juice
2 tbsp. chopped cilantro
11⁄2 tsp. kosher salt
11⁄2 tsp. freshly ground black pepper
11⁄2 tsp. ancho chili powder
Avocado Pico de Gallo
Yield: 24 ounces
101⁄2 oz. fresh plum tomatoes, 1⁄4-in. diced
21⁄2 oz. green peppers, 1⁄4-in. diced
7 oz. fresh avocado, 1⁄4-in. diced
21⁄2 oz. red onion, 1⁄4-in. diced
2 tsp. minced fresh jalapeño
1⁄2 tsp. minced garlic
11⁄2 tbsp. chopped fresh cilantro
1⁄2 tsp. kosher salt
1⁄2 tsp. black pepper, freshly ground
2 oz. fresh lime juice
Cilantro Sour Cream
Yield: 8 ounces
3⁄4 cup sour cream
21⁄2 tbsp. minced fresh cilantro
1⁄4 tsp. kosher salt
21⁄2 tbsp. fresh lime juice
11⁄2 tsp. minced fresh lime zest
Steps
For Ancho Lime Marinated Chicken Breast:
Marinate chicken breast with oil, garlic, lime juice, cilantro, salt, black pepper and ancho chili powder for at least 30 minutes.
Cook chicken on grill just until marked on both sides. Finish in 275°F oven until cooked through. Hold hot for service.
For Avocado Pico de Gallo:
Combine all ingredients and let marinate for 30 minutes. Refrigerate.
For Cilantro Sour Cream:
Combine all ingredients, mix thoroughly. Refrigerate.
To assemble: Steam or griddle tortillas to soften. Place 2 slices pepper jack cheese across center of tortilla.
Top cheese with one sliced chicken breast. Top chicken with 1½ oz. shredded romaine lettuce and 2 oz. Avocado Pico de Gallo.
Drizzle with 2 tbsp. Cilantro Sour Cream and roll up wrap burrito style. Slice on diagonal and serve.
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