INGREDIENTS

6 each Corn on the cob, silks and husks removed   
4 each Bell pepper, multicolored, seeded and stemmed   
2 each  Red Onions , thick rings 
3 Tbsp.  Olive Oil  
As needed  Salt  
As needed  Black Pepper  
2 1/4 lbs. Grilled chicken breast, sliced, warm   
6 cups Red and golden quinoa, cooked, warm   
6 cups Purple baby potatoes, diced, cooked, warm   
3 cups  Avocados , diced, tossed with lime juice 
3 cups Aji Amarillo Sauce, see related recipe   
12 each  12" Whole Wheat Tortilla (10254)  

DIRECTIONS

1.) To make Aji Amarillo Sauce: combine all ingredients in blender pitcher and puree until smooth; reserve refrigerated.

2.) In large mixing bowl toss corn, peppers and onions with olive oil and season with salt and pepper. Grill vegetables over medium-high heat for 2-3 minutes per side. Cut corn from cob, chop onions and peppers. Mix together and reserve warm.

3.) To prepare single serving: place 1 warm wrap on work surface. Top center of wrap with ½ cup each: quinoa, grilled vegetables, and purple potatoes. Top with ¼ cup avocado, 3 oz. chicken breast, and drizzle with ¼ cup Aji Amarillo Sauce. Roll into burrito and serve immediately.

Recipe Using Same Product(s)

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