Ingredients
- 12 Each 12" Heat Pressed Flour Tortillas (10430)
- As Needed Olive Oil
- 1 1/2 Each Zucchini, cut in slices lengthwise
- 1 1/2 Each Yellow Squash, cut in slices lengthwise
- 1 1/2 Each Red Onions, cut into 1/2" rings
- 3 Each Bell Peppers, multicolored, seeded, stemmed
- As Needed Citrus rub, dry seasoning
- 4 Lbs. Chicken Breasts, butterflied lengthwise
- 9 cup Brown Rice, prepared, warm
- 6 cup Red Mole Sauce, prepared
Directions
- In large mixing bowl, toss sliced vegetables with olive oil and season with citrus rub. Grill vegetables over medium-high heat for 2-3 minutes per side. Reserve warm.
- Coat butterflied chicken breasts in olive oil and season liberally with citrus rub. Grill over medium-high heat for 4 minutes per side, or until internal temperature reaches 165°F. Remove from grill, slice thin, and reserve warm.
- To prepare single serving, place 1 warm wrap on work surface. Top center of wrap with ¾ cup warm brown rice, and layer with 3 oz. grilled chicken slices, ¾ cup grilled vegetables, and ¼ cup (2 oz. ladle) of red mole sauce. Roll into a burrito and serve with another ¼ cup (2 oz. ladle) of red mole smothered over top. Serve immediately.
