INGREDIENTS

2 each  6" Heat Pressed Flour Tortillas (10400)  
2 1/2 oz. wt. Chicken Biriyani , Marinated , see related recipe 
4 oz. vol. Biriyani Infused Rice , see related recipe 
2 oz. vol. Churri Yogurt Sauce, see related recipe 
Peach , Pineapple or Mango Chutney garnish 

DIRECTIONS

1.) Remove chicken breasts from marinade and cook in a hot heavy skillet, flattop or grill until proper internal temperature is reached.

2.) Place on cutting board and set aside.

3.) Heat 6” Pressed flour tortillas and place on serving plate.

4.) Ladle ½ oz. of churri yogurt sauce in the center of each tortilla.

5.) Top each tortilla with 2 oz. of biriyani infused rice, remaining churri sauce and garnish with chutney to serve.

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