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Marrakech Chicken & Onion Tortilla En Croute


12" Garlic Herb
Marrakech Chicken & Onion Tortilla En Croute

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Original Recipe Serves 2
Prep Time 10 min
Cooking Time 35 min


1 Mission® 12" Garlic Herb Wrap (10252)  
3 cups Braised Marrakech Chicken  (see Related Recipe) 
2  Egg Whites , whisked 
1 cup Crushed Almond  
1 cup  Sunflower Seed  
 Cinnamon , to coat 
Turbinado Sugar , to coat 
 Salt to taste 
Confectioners Sugar , to garnish 


1.) Take the Mission® Garlic Herb Wrap and cut eight 3” deep slits, cutting towards center of wrap, creating eight wedges and keeping the wrap intact.

2.) Place three cups of Braised Marrakech Chicken mixture in a tall mound in the center of the wrap.

3.) Brush egg whites on slits and lift one wedge to chicken mixture.

4.) Repeat process, “gluing” wedges together to form a cone shape.

5.) Brush outside of en croute with remaining egg whites, and sprinkle with crushed almonds, sunflower seeds, turbinado sugar and salt.

6.) Place wrap en croute in 400º F oven on parchment lined baking sheet.

7.) Bake approximately 10 minutes or until outside of wrap is toasted.

8.) Finish with confectioners sugar and cinnamon.

Recipe Using Same Product(s)


Braised Marrakech Chicken

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