FARMER'S CHICK'N WRAP
Yield Portion Size
12 ea | |
2 ears |
Fresh sweet corn
|
1 tbsp |
Vegetable oil
|
1/2 small |
Red onion
|
1 cup | |
3 tbsp |
Lime juice
|
2 tbsp |
Diced jalapeño pepper
|
1 tbsp |
Chopped fresh cilantro
|
1-1/2 tsp |
Kosher salt
|
1/2 tsp |
Cracked black pepper
|
6 |
Extra large tortillas
|
3 oz |
Baby spinach, rough chopped
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 421 mg | 42% |
Carbohydrate | 160 g | 53% |
Cholesterol | 0 mg | 0% |
Total Fat | 40 g | 62% |
Iron | 14 mg | 77% |
Potassium | 792 mg | 0% |
Calories | 1209 kcal | 60% |
Sodium | 4033 mg | 168% |
Protein | 54 g | 107% |
Polyunsaturated Fat | 8 g | 42% |
Saturated Fat | 9 g | 44% |
Sugars | 15 g | 2% |
Vitamin C | 21 mg | 36% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat flattop or gill to 400°F. Preheat fryer to 350°F.
-
Step 2
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.
-
Step 3
While corn is cooling, cut the onion in 1/2" rings lengthwise, brush with vegetable oil. Grill about 2 minutes each side.
-
Step 4
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.
-
Step 5
Fry Chick’n tenders in fryer for 3 minutes or until internal temperature is 165°F. Drain off oil and sprinkle with salt.
-
Step 6
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.
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