Ingredients
- 6 each Corn On The Cob, silks and husks removed
- 4 each Bell Pepper, multicolored, seeded and stemmed
- 2 each Red Onion, thick rings
- 3 Tbsp. Olive Oil
- As needed Salt
- As needed Black Pepper
- 2 1/4 lb. Grilled Chicken Breast, sliced, warm
- 6 cup Red And Golden Quinoa, cooked, warm
- 6 cup Purple Baby Potatoes, diced, cooked, warm
- 3 cup Avocado, diced, tossed with lime juice
- 3 cup Aji Amarillo Sauce see related recipe
- 12 each 12" Whole Wheat Tortilla (10254)
Directions
- To make Aji Amarillo Sauce: combine all ingredients in blender pitcher and puree until smooth; reserve refrigerated.
- 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.
- 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.
Ingredients- 2 cup Mayonnaise
- 1/3 cup Aji Amarillo Paste
- 1/2 cup Cilantro, leaves, fresh
- 1/4 cup Lime Juice, fresh
Directions
- Place all ingredients into a blender and blend until smooth and emulsified
- Season to taste with salt
- Strain sauce in a fine mesh sieve
- Place in a storage container
- Label, Date and Refrigerate
