Ingredients
- 12 Each 12" Whole Wheat Tortilla (10254)
- 6 Each Corn on the cob, silks and husks removed
- 4 Each Bell pepper, multicolored, seeded and stemmed
- 2 Each Red Onions, thick rings
- 3 Tbsp. Olive Oil
- As Needed Salt
- As Needed Black Pepper
- 2 1/4 Lbs. Grilled chicken breast, sliced, warm
- 6 cup Red and golden quinoa, cooked, warm
- 6 cup Purple baby potatoes, diced, cooked, warm
- 3 cup Avocados, diced, tossed with lime juice
- 3 cup Aji Amarillo Sauce (for Peruvian Grilled Chicken Quinoa Burrito) see related recipe
Directions
- To make Aji Amarillo Sauce: combine all ingredients in blender pitcher and puree until smooth; reserve refrigerated.
- In large mixing bowl toss corn, peppers and onions with olive oil and season with salt and pepper. Grill vegetables over medium-high heat for 2-3 minutes per side. Cut corn from cob, chop onions and peppers. Mix together and reserve warm.
- To prepare single serving: place 1 warm wrap on work surface. Top center of wrap with ½ cup each: quinoa, grilled vegetables, and purple potatoes. Top with ¼ cup avocado, 3 oz. chicken breast, and drizzle with ¼ cup Aji Amarillo Sauce. Roll into burrito and serve immediately.
Ingredients- 12 Oz. Yellow Chili Peppers, drained, seeded
- 2 Oz. Citron Oil, (Roland)
- 1 Oz. Granulated Sugar
- 2 Oz. Lemon Juice
Directions
- Place all ingredients into a blender and blend until smooth and emulsified.
- Season to taste with salt.
- Strain sauce in a fine mesh sieve.
- Place in a storage container.
- Label, Date and Refrigerate.
