Ingredients
- 2 each Mission 6.5" Grill-Ready™ Par-Baked Flour Tortilla (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
- 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.
