Sonoran Chicken Wrap

1. Season frozen chicken filets with taco seasoning, then arrange in a single layer on parchment lined sheet pan and cook at 350°F for 12-14 minutes - to an internal temperature of 165°F.
2. Hold chicken filets in a hot box at 145°F until ready to build wraps (or hold in refrigeration for a cold serving application – will hold in refrigeration for 3 days)
3. In mixing bowl, combine the Black Bean & Corn salsa with lime juice and Tajin seasoning.  Hold in refrigeration until ready to serve – will hold in refrigeration for 3 days
4. Warm cheese sauce per manufacturer’s directions

To Build Wraps:

1. Cut filets in half
2. Lay tortillas flat and top with 2 halves of the chicken filets down the center (leave at least an inch and a half on the ends to fold)
3. With a 4 oz. spoodle (1/2 cup), place black bean & corn salsa over the rice
4. Use 0.5oz. ladle to top ingredients with warmed cheese sauce
5. Fold the ends of the tortilla in then tightly roll and serve.

Chef’s Note: to make your own black bean & corn salsa, just combine 1 Cup each of: black beans (rinsed), corn, diced tomatoes, diced red onions, and diced green peppers

For a new menu option featuring these Sonoran Mexican flavors, swap out the grain and protein for something else your students will love, such as a bun, or noodles and change the protein to a grilled chicken, beef or even a pork item.