Ingredients
- 12 each 12" Chipotle Chile Wrap (10253)
- 3 lb. Chicken Breast
- 1 1/2 cup Adobo Sauce, prepared
- 4 1/2 lb. Rice, prepared
- 3 lb. Black Beans
- 1 1/2 cup Tomatoes, diced
- 3 cup Charred Corn Salsa see related recipe
- 1 1/2 cup Spicy Guacamole see related recipe
Directions
- Marinate chicken breast in the adobo sauce overnight. Cook chicken breast through. Slice and hold hot for service.
- To assemble one bowl, prepare by using a taco bowl frying basket to mold a tortilla while cooking in a deep fryer until crispy and holds bowl shape.
- Scoop ¾ cup rice, and ½ cup black beans into the fried tortilla bowl.
- Top with ¼ cup Charred Corn Salsa, 2 tbsp. tomatoes, 4 oz. chicken, and 2 tbsp. of the Spicy Guacamole.
Ingredients- 3 1/2 cup Corn, fresh
- 1/2 cup Cilantro, chopped
- 1 1/4 oz. Lime Juice
- 1 Tbsp. Jalapeño, fresh, small dice
- 3 Tbsp. Onion, small dice
- 1 oz. Queso Fresco, crumbles
Directions
- Peel fresh ears of corn and char on grill. Cut the charred kernels off the cob and reserve.
- Combine the charred corn kernels and all remaining ingredients and toss.
- Reserve cold for service.
Ingredients- 9 oz. Avocado, diced
- 1 each Chipotle, seeded, rinsed
- 1/4 tsp. Cumin, ground
- 1/4 tsp. Coriander, ground
- 1 1/2 Tbsp. Lime Juice
- 3 oz. Tomato, diced
- 1 Clove Garlic, peeled
- Salt, to taste
- Pepper, to taste
Directions
- Add the first seven ingredients to food processor and pulse together until combined.
- Season with salt and pepper to taste.
- Hold cold for service.
