Ingredients
- 12 each 12" Jalapeño Cheese Wrap (10256)
- 72 oz. Creamy Poblanos Rice
- 48 oz. Ancho Chile Braised Short Ribs
- 24 fl. oz. White Queso, prepared, warm
- 60 oz. Cilantro Lime Slaw
Directions
- Steam tortillas until heated through and flexible. Hold warm.
- To Make Single Serving: Place 6 oz. spoon full of Creamy Poblano Rice in center of wrap, top with ½ cup of short ribs in sauce. Fold in both sides of the wrap, then roll into burrito shape. Cut burrito in half and top with ¼ cup warm queso.
- Garnish with 1 cup slaw and serve immediately.
