MONTEZULA CHICKEN WRAP

Sour Cream Salsa

Ingredients Weight Measure
Sour cream 1 qt.
Lime juice 3/4 cup
Onions, chopped 1/2 cup
Garlic, minced 4 cloves
Chili powder 1-1/3 Tbsp.
Cumin, ground 1-1/3 Tbsp.
Sugar 2 tsp.
Salt 1 tsp.
TABASCO® brand Original Red Sauce 1/2 cup

Sandwiches

Ingredients Weight Measure
Corn on the cob 16 ears
Red cabbage, finely shredded 3 lbs.
Cooked chicken meat, pulled 4 lbs.
Green bell peppers, chopped 4 ea.
Tomatoes, chopped 4 ea.
Bacon slices, cooked, crumbled 24 ea.
Flour tortilla, 10" (optional: flavored) 24 ea.
Cheddar cheese, shredded 3 lbs.

Method

  1. To prepare Sour Cream Salsa, mix all ingredients well and chill until ready to use.
  2. to prepare Sandwiches, remove husks from corn, remove corn silk and snap off ends of stalks. Spray with vegetable oil and grill evenly on all sides. Or, blanch corn in boiling water. Remove and cool; cut the kernels from the cobs.
  3. Combine cabbage, chicken meat, green peppers, tomatoes, roasted corn and crumbled bacon in a large bowl. Stir in 3 cups of the salsa, blending well. Cover and chill mixture.
  4. For each serving, place 1 cup chicken mixture in center of tortilla, sprinkle with cheese, fold and wrap the tortilla. Cut on the diagonal and serve with salsa for dipping.

Yield: 24 servings

Fresh corn will make this sandwich taste best, but a good-quality frozen corn can be substituted.