What do we want from a wrap? We want chicken seasoned in warm and smoky spices. We want it to rain cilantro, sour cream, crisp slaw, and lime. We want the tortilla to exhale steam as we’re reaching in for a big bite. Luckily, these zesty chicken and corn slaw bad boys are giving us all of that!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Coleslaw Cabbage Mix
Southwest Spice Blend
Salt and Pepper*
Before starting, wash and dry all produce. Zest, then juice limes. Pat chicken dry with paper towels, then season with salt and pepper. Sprinkle over the Southwest Spice Blend. Whisk together half the lime juice, 1 tbsp oil and 1/2 tsp sugar in a large bowl. Add chicken. Stir together to cover the chicken all over with the marinade. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then half the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** Transfer to a plate and cover to keep warm. Repeat with another 1 tbsp oil and remaining chicken.
While chicken cooks, whisk together remaining lime juice, 2 tbsp oil and 1/2 tsp sugar in another large bowl. Add corn and coleslaw. Season with salt and pepper. Toss well to combine and set aside. Stir together lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.
Wrap the tortillas in paper towels. Microwave, until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!) Thinly slice chicken. Roughly chop cilantro.
Fill each tortilla with chicken. Top with zesty cabbage slaw. Sprinkle over cilantro. Dollop over lime crema.