INGREDIENTS

2 each Mission 6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301) , grilled 
6 oz.  Chicken breast, grilled, diced 
1/2 cup  Olive Oil  
1/2 cup  Apple Cider Vinegar  
1 each  Lime Zest and juice 
1 1/2 Tbsp. Chili-lime seasoning   
1/2 tsp.  Paprika  
1/2 tsp.  Garlic Powder  
2 Tbsp. Agave syrup, golden Agave Nectar  
2 Tbsp. Bell pepper and onion mix, griddled   
1/4 cup Jicama, matchsticks   
1/4 cup Purple cabbage, shaved   
1/4 cup Pineapple, diced, caramelized   
1/2 each Avocado, diced   
As needed Pickled red onions   
2 Tbsp. Scallions, sliced   
As needed  Lime wedges 
As needed Chili-lime seasoning   

DIRECTIONS

1.) Prepare Chili-Lime Vinaigrette sub-recipe.

2.) Toss grilled chicken with Chili-Lime Vinaigrette.

3.) Grill tortillas on both sides and then fill each with about 3 oz. of diced chicken with vinaigrette.

4.) Top with bell pepper and onion mix, jicama, cabbage, pineapple, and avocado.

5.) Garnish with pickled red onions, scallions, and chili-lime seasoning.

6.) Serve with limes on the side.

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