Ingredients
- 2 Each Mission 6.5" Grill-Ready Flour Tortillas, grilled
- 6 Oz. Chicken breast, grilled, diced
- 1/4 cup Chili-Lime Vinaigrette see related recipe
- 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
- Prepare Chili-Lime Vinaigrette sub-recipe.
- Toss grilled chicken with Chili-Lime Vinaigrette.
- Grill tortillas on both sides and then fill each with about 3 oz. of diced chicken with vinaigrette.
- Top with bell pepper and onion mix, jicama, cabbage, pineapple, and avocado.
- Garnish with pickled red onions, scallions, and chili-lime seasoning.
- Serve with limes on the side.
Ingredients- 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
Directions
- Add all ingredients and whisk together.
- Store in a non-reactive container under refrigeration for up to 5 days.