FARMER'S CHICK'N WRAP
- 6 portions
Ingredients
| 12 ea | |
|
Fresh sweet corn
|
2 ears |
|
Vegetable oil
|
1 tbsp |
|
Red onion
|
1/2 small |
|
Ro*Tel® Original Diced Tomatoes & Green Chilies
|
1 cup |
|
Lime juice
|
3 tbsp |
|
Diced jalapeño pepper
|
2 tbsp |
|
Chopped fresh cilantro
|
1 tbsp |
|
Kosher salt
|
1-1/2 tsp |
|
Cracked black pepper
|
1/2 tsp |
|
Extra large tortillas
|
6 |
|
Baby spinach, rough chopped
|
3 oz |
Preparation
Preheat flattop or gill to 400°F. Preheat fryer to 350°F.
Brush corn on the cob with vegetable oil. Grill the corn, charring all sides evenly, about 2 minutes per side. Allow to cool and cut the kernels off the cob.
While corn is cooling, cut the onion in 1/2" rings lengthwise, brush with vegetable oil. Grill about 2 minutes each side.
Add the roasted corn, grilled onions, tomatoes, cilantro, jalapeño, lime juice and ½ tsp salt to a medium size mixing bowl. Stir together and reserve in the refrigerator.
Fry Chick’n tenders in fryer for 3 minutes or until internal temperature is 165°F. Drain off oil and sprinkle with salt.
Warm tortillas on a flat top, until golden brown on both sides. Build wraps, placing a layer of spinach followed by 2 Chick'n tenders and then top with roasted corn salsa.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 330 mg | 33% |
| Carbohydrate | 165 g | 55% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 37 g | 57% |
| Iron | 13 mg | 73% |
| Potassium | 856 mg | 0% |
| Calories | 1198 kcal | 60% |
| Sodium | 3919 mg | 163% |
| Protein | 53 g | 106% |
| Polyunsaturated Fat | 6 g | 32% |
| Saturated Fat | 6 g | 30% |
| Sugars | 17 g | 2% |
| Dietary Fiber | 10 g | 39% |
| Vitamin C | 21 mg | 36% |
| Vitamin A | 3080 iu | 62% |
Percent Daily Values are based on a 2,000 calorie diet