FARMER'S CHICK'N WRAP

6 portions (1 wrap)


12 ea	Gardein® Ultimate Plant-Based Chick'n Tenders
2 ears	Fresh sweet corn
1 tbsp	Vegetable oil
1/2 small	Red onion
1 cup	Ro*Tel® Original Diced Tomatoes & Green Chilies
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

Percent Daily Values are based on a 2,000 calorie diet

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.