Ingredients
Fill
- 1/3 cup almond slivers
- 1 tsp. olive oil
- ½ lb. boneless, skinless chicken breasts
- 1 Avocado pitted and diced
- ¼ cup canned mandarin oranges diced
- 3 scallions cut into rounds
- ¼ head nappa cabbage diced
- ¼ cup cilantro chopped
- ½ tsp. sea salt
- ½ tsp. cider vinegar
- 1 Tbsp. olive oil
- ¼ cup juice from canned mandarin oranges
- 10 BUENO® Corn Tortillas
Drizzle
- ¼ tsp. BUENO® Special Reserve Chile Powder
- 3 Tbsp. olive oil
- ¼ cup mandarin oranges with juice
- 1 Tbsp. cilantro chopped
Servings: 6 oz. wraps
Units:
Instructions
- Toast almonds in a 250° oven.
- Meanwhile, heat 1 tsp. olive oil over medium heat in a sauté pan.
- Add chicken and cook thoroughly.
- Combine avocado, mandarin orange dices, scallions, cabbage and cilantro in a bowl.
- In a separate bowl, combine salt, cider vinegar, 1 Tbsp. olive oil and ¼ cup mandarin orange juice. Pour over avocado mixture and toss.
- Once chicken is cooked through and cool, dice and add to avocado mixture.
- To make drizzle, combine all ingredients in a blender on low speed.
- Warm corn tortillas one at a time. Fill each corn tortilla with approximately ¼ cup of fill and 1 tsp. drizzle. One serving equals 2 tortillas/wraps.
Recipe Notes
The corn tortillas compliment the flavors perfectly and adds nutrition to the dish without adding very many calories or fat.
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