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)
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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