INGREDIENTS

12 each  6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)  
 Egg Batter , to dip (see related recipe) 
1 1/2 lbs. Grilled Chicken , pulled 
1/2 oz. wt (approx. 7 slices) Fresh Bacon , batonnet cut 
2 cups Button Mushrooms , sliced 
2 cups Sweet Onions , chopped 
1 Tbsp. All Purpose Flour  
1 tsp. Black Pepper  
1/2 tsp. Kosher Salt  
1 Tbsp. Fresh Garlic , minced 
1 Tbsp. Fresh Thyme  
1 1/2 tsp. Fresh Oregano , chopped 
2 cups Cabernet   
2 cups Savory Roasted Chicken Stock 
6 Tbsp. Boursin Cheese  

DIRECTIONS

1.) Soak tortillas in egg batter and hold refrigerated until ready for service(up to one hour in advance).

2.) In a large sauté pan cook bacon over medium heat until lightly browned. Remove with a slotted spoon and set aside. Add mushrooms, garlic and onions and cook until caramelized. Remove from pan with a slotted spoon.

3.) Whisk in 1 Tbsp. of flour and seasonings with remaining bacon fat in pan (add 1 tbsp of butter if needed) and make a light roux.

4.) Gradually whisk in cabernet and chicken stock and bring to a simmer. Add fresh herbs and reduce liquid by half.

5.) Add chicken, bacon, mushrooms and onions back into sauce. Bring sauce to a simmer and hold hot for service.

6.) Remove egg batter soaked tortillas from egg batter. Drain off excess liquid and place on a pre-seasoned griddle or flattop for approximately 30 seconds on each side or until golden brown. Remove from griddle and place on worksurface.

7.) Spread approximately 1 ½ tsp. of boursin cheese in the center of each tortilla crepe.

8.) Fill each crepe with 2 ½ -3 oz. of chicken coq au vin filling. Tightly roll to close, leaving each end open.

9.) Serve on a bed of roasted mirepoix to serve.

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