12 each 12" Heat Pressed Flour Tortillas (10430)
As needed Olive Oil
1 1/2 each Zucchini , cut in slices lengthwise
1 1/2 each Yellow Squash , cut in slices lengthwise
1 1/2 each Red Onions , cut into 1/2" rings
3 each Bell Peppers , multicolored, seeded, stemmed
As needed Citrus rub, dry seasoning
4 lbs. Chicken breasts, butterflied lengthwise
9 cups Brown Rice , prepared, warm
6 cups Mole sauce, red, prepared
1.) In large mixing bowl, toss sliced vegetables with olive oil and season with citrus rub. Grill vegetables over medium-high heat for 2-3 minutes per side. Reserve warm.
2.) Coat butterflied chicken breasts in olive oil and season liberally with citrus rub. Grill over medium-high heat for 4 minutes per side, or until internal temperature reaches 165°F. Remove from grill, slice thin, and reserve warm.
3.) To prepare single serving, place 1 warm wrap on work surface. Top center of wrap with ¾ cup warm brown rice, and layer with 3 oz. grilled chicken slices, ¾ cup grilled vegetables, and ¼ cup (2 oz. ladle) of red mole sauce. Roll into a burrito and serve with another ¼ cup (2 oz. ladle) of red mole smothered over top. Serve immediately.