Mango BBQ Chicken Wrap

Instrucciones

To blister tortillas: Over a high open flame, heat tortillas for about 5 seconds on each side. Stack tortillas on a plate and hold at room temperature for same day service. NOTE: Warm tortillas roll better.

To assemble wraps: On bottom third of each tortilla place 2 slices cheese. Top with 2 oz slaw, ½ oz Romaine, 2 ½ oz chicken strips and 4 mango strips (¾ oz). From a squeeze bottle, drizzle 1 tablespoon ranch dressing and 1 tablespoon Ancho Mango BBQ sauce over fillings. NOTE: Squeeze a little of the dressing on the upper rim of the tortilla to seal when rolled.

Roll burrito style, cut in half on the diagonal and serve immediately with a pickle spear on the side. Or wrap and hold refrigerated at 40 degrees F or below for same-day service.

Shelf life: If leftover do not reuse.

Leek Cabbage Slaw
Combine ingredients and hold refrigerated at 40 degrees F or below.

Shelf life: Use within 48 hours.

Ancho Mango BBQ Chicken
To make sauce: Heat oil in saucepan. Saute onions until soft. Add mango, ketchup and ancho pepper powder. Simmer 15 minutes. Puree and then cool quickly to 40 degrees F or below.

To cook chicken: Coat chicken with sauce and marinate under refrigeration for up to 1 hour. Grill until marked on both sids. Finish in 275 degree F oven until minimum internal temperature is 165 degrees F (for 15 seconds), 7 to 10 minutes. Hold hot at 140 degrees F or above for service or cool quickly to 40 degrees F or below.

Shelf life: Use within 72 hours. Reheat quickly to 165 degrees F (for 15 seconds).

Ancho Mango BBQ Sauce
Heat oil in saucepan. Saute onions until soft. Add mango, ketchup and ancho pepper powder. Simmer 15 minutes. Puree and then cool quickly to 40 degrees F or below.
 

Porciones:

 
 

Categoría de Receta:

Entrada, Servicios

Tiempo de preparación:

45 minutes

Tiempo de Cocción:

45 minutes

Ingredientes

6
12-inch wheat tortillas
12
1/2-ounce slices Monterey Jack cheese
6
2-1/2-ounce portions Leek Cabbage Slaw, recipe follows
3
ounce Romaine, chiffonade
6
2-1/2-ounce portions Chicken Ancho Mango BBQ, 1/2-inch strips, recipe follows
4
ounces fresh mango, julienne
6
tablespoons Ranch dressing
6
2-tablespoon portions Ancho Mango BBQ Sauce, recipe follows
6
pickle spears
LEEK CABBAGE SLAW
4
ounces green cabbage, julienne
2
ounces leeks, white parts, julienne
2
ounces carrot, julienne
3/4
cup white vinegar
4
teaspoonS granulated sugar
3
teaspoons whole grain mustard
ANCHO MANGO BBQ CHICKEN
1/4
teaspoon olive oil
1/2
ounce onions, diced 1/4 inch
5
ounces fresh mango, diced 1 inch
8
tablespoons ketchup
1.5
teaspoons ancho pepper powder
1
19 ounces chicken breast
ANCHO MANGO BBQ SAUCE
1/8
teaspoon olive oil
1/4
ounce onion, diced 1/4 inch
2
ounces fresh mango, diced 1 inch
4
tablespoons ketchup
3/4
tablespoon ancho pepper powder

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