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Chef Ricardo Original! Skip boring burritos and go for our cilantro
pesto coated chicken, topped with fresh avocados, tomato and
cheese and wrapped in a crisp leaf of Andy Boy romaine heart,
instead. You’ll never regret the switch. |
Ingredients:
1 Andy Boy romaine heart, washed and
leaves separated
3 chicken breasts, cooked and sliced
1 bunch cilantro
1/3 C toasted pumpkin seeds
3 garlic cloves
1/3 C fresh cheese, grated
1/4 C chicken stock
1/2 C oil
1 Haas avocado, peeled and sliced
2 red Roma tomatoes, cored, seeded and cut into strips
1 green onion, sliced
salt & pepper
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Directions:
| 1. |
Place garlic cloves and
1Tsp of salt in a food processor fitted with a steel blade
and process until creamy. Add cilantro leaves and pumpkin
seeds and keep working until you get a creamy texture
with the mix. |
| 2. |
Slowly start adding oil while processing.
Bring to desired texture, adding the chicken stock if
needed. Finish with pepper and taste for salt. Keep aside. |
| 3. |
Mix the chicken with the cilantro
pesto. Take a leaf of romaine and on inside put some of
the chicken mixture, add avocado slices, tomatoes, onions
and top with the cheese. |
| 4. |
Roll up bottom and sides. |
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Serves 4 |
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