INGREDIENTS

2 Mission® 12" Chile Herb Wraps (18674)  
6 oz. 16/20 cooked Shrimp , peeled and deveined 
6 oz. Bay Scallops , cooked 
6 oz.  Calamari , fried (this is calamari thinly coated in panko crumbs) 
1/4 oz. Habanero Chile , sliced into thin strips 
1 Fresh Avocado , small dice 
3 oz. Red Onions , thin julienne 
1/2 oz.  Garlic , minced 
2 Tbsp. Fresh Cilantro , rough chop 
1 tsp. Ground Cumin  
2 oz.  Orange Juice  
2 3/4 oz.  Picante Sauce (or salsa) 
8 sprigs  Watercress (or fresh cilantro) 
 12" Chipotle Chile Wrap (10253)  

DIRECTIONS

1.) Evenly combine all ingredients except tortillas and watercress sprigs.

2.) Cut each Mission® Chile Herb tortilla in half then place the 4 tortilla halves, rounded side facing you, on clean work surface.

3.) Place ¼ of the seafood mixture on the center of the far left side of each tortilla.

4.) Gently roll each filled tortilla into a cone shape, making sure to fold in the bottom edge on your first roll over– as this will seal all the juices inside the tortilla and prevent leaking.

5.) Place 2 sprigs of watercress into each of the 4 cones. Serve. Can be served with garnish of grilled lemon and lime halves.

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