Acapulco Chicken and Avocado Wrap

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Latin
Serves: 
12

Lime-marinated chicken breasts topped with avocado pico de gallo and cilantro sour cream are just a few of the reasons this wrap makes the mouth water. Wrapped up with pepper jack cheese, and lettuce this wrap brings a Latin flavor explosion to your taste buds. 

Ingredients

12 12-in. tortillas
24 1⁄2-oz. slices pepper jack cheese
12 Ancho Lime Chicken Breasts, cooked, sliced (recipe follows)
18 oz. shredded romaine lettuce
24 oz. Avocado Pico de Gallo (recipe follows)
8 oz. Cilantro Sour Cream (recipe follows)

Ancho Lime Marinated Chicken Breast
Yield: 12 5-ounce breasts
12 5-oz. boneless, skinless chicken breasts
1⁄4 cup olive oil
11⁄2 tsp. minced garlic
2 tbsp. fresh lime juice
2 tbsp. chopped cilantro
11⁄2 tsp. kosher salt
11⁄2 tsp. freshly ground black pepper
11⁄2 tsp. ancho chili powder

Avocado Pico de Gallo
Yield: 24 ounces
101⁄2 oz. fresh plum tomatoes, 1⁄4-in. diced
21⁄2 oz. green peppers, 1⁄4-in. diced
7 oz. fresh avocado, 1⁄4-in. diced
21⁄2 oz. red onion, 1⁄4-in. diced
2 tsp. minced fresh jalapeño
1⁄2 tsp. minced garlic
11⁄2 tbsp. chopped fresh cilantro
1⁄2 tsp. kosher salt
1⁄2 tsp. black pepper, freshly ground
2 oz. fresh lime juice

Cilantro Sour Cream
Yield: 8 ounces
3⁄4 cup sour cream
21⁄2 tbsp. minced fresh cilantro
1⁄4 tsp. kosher salt
21⁄2 tbsp. fresh lime juice
11⁄2 tsp. minced fresh lime zest 

Steps

For Ancho Lime Marinated Chicken Breast:

  1. Marinate chicken breast with oil, garlic, lime juice, cilantro, salt, black pepper and ancho chili powder for at least 30 minutes.
  2. Cook chicken on grill just until marked on both sides. Finish in 275°F oven until cooked through. Hold hot for service.

For Avocado Pico de Gallo:

  1. Combine all ingredients and let marinate for 30 minutes. Refrigerate.

For Cilantro Sour Cream:

  1. Combine all ingredients, mix thoroughly. Refrigerate.
  2. To assemble: Steam or griddle tortillas to soften. Place 2 slices pepper jack cheese across center of tortilla.
  3. Top cheese with one sliced chicken breast. Top chicken with 1½ oz. shredded romaine lettuce and 2 oz. Avocado Pico de Gallo.
  4. Drizzle with 2 tbsp. Cilantro Sour Cream and roll up wrap burrito style. Slice on diagonal and serve. 
Source: Sodexo Business & Industries Solutions

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources