12 each 12" Chipotle Chile Wraps (10253)
Tinga Braising Liquid , see related recipe
10 oz. Hickory Smoked Bacon , cut into 1/2" strips
3 lbs. Skinless-Boneless Chicken Thighs
Salt and Pepper to taste
2.5 lbs. Cilantro Rice , cooked and warm
1 lbs. Canned Black Beans , drained , rinsed & warm
6 oz. Roasted Corn Kernels , warm
6 oz. Red Bell Peppers , diced and sautéed
Smoky Avocado-Tomatillo Salsa , see related recipe
1.) Pre-heat a large skillet over medium-high heat. Add chopped bacon, cook until crisp, remove bacon reserving 2-3 tablespoons of bacon fat. Season chicken thighs with salt and pepper and sear in reserved bacon fat.
2.) Once seared remove and deglaze skillet with tinga braising liquid, return chicken and bacon, cover and simmer for 45 minutes, remove cover and continue to cook for another 30 minutes or until cooked through and tender. Hand shred or pull with a fork into smaller pieces and reserve warm for assembly.
3.) Combine cooked rice, black beans, corn and red bell peppers to mixing bowl and toss to blend, hold hot on a hot line covered. Add 5.5 oz. of the rice and bean mixture in the center of a warmed Mission® 12” Chipotle Chile Wrap, next add 5.5 oz. of tinga chicken, fold in both sides then roll forward to form a burrito.
4.) Place burrito on a plate and ladle 2 oz. of smoky avocado-tomatillo salsa over the burrito, serve and enjoy.
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