smoothrhythm
New member
Measure Ingredient
2 cups (4ounces) Shredded romaine lettuce
1 1/2 cups (6 ounces) Sweet 100 tomatoes, halved
2/3 cups California Ripe Olives, quartered
1/2 cup (2 ounces) Thinly sliced red onion
1/4 cup Chopped cilantro
1 1/2 tablespoons Lime juice
1/4 cup Yellow cornmeal
2 tablespoons All purpose flour
1/2 teaspoon Kosher salt
Dash Cayenne pepper
1 pound Boneless, skinless chicken thighs (2" strips)
1 tablespoon Canola oil
4 (9 inch) Flour tortillas
1 cup (8 ounces) Canned pinto beans, drained and pureed
Smoothie says in a large bowl, combine lettuce, tomatoes, California Ripe Olives, Onions, lime juice. Set aside. In a shallow bowl, combine cornmeal, flour, salt and cayenne. Toss chicken pieces in bowl until well coated, then shake to remove excess coating and transfer to a clean plate. Heat canola oil in a large non-stick saute pan over medium heat. Add chicken, in batches if necessary and cook for 3-4 minutes, stirring occasionally until golden and cooked through. Remove from heat and set aside. Place tortillas on a clean surface. Spread 2-3 tablespoons of bean puree on each, leaving a 1/2 inch border around the edges. Place 3-4 ounces of chicken in a line down the center and the top with approximately 1 cup of lettuce mixture. Fold edges inward and rool up burrito style.
Holllllllaaaaaa😀
2 cups (4ounces) Shredded romaine lettuce
1 1/2 cups (6 ounces) Sweet 100 tomatoes, halved
2/3 cups California Ripe Olives, quartered
1/2 cup (2 ounces) Thinly sliced red onion
1/4 cup Chopped cilantro
1 1/2 tablespoons Lime juice
1/4 cup Yellow cornmeal
2 tablespoons All purpose flour
1/2 teaspoon Kosher salt
Dash Cayenne pepper
1 pound Boneless, skinless chicken thighs (2" strips)
1 tablespoon Canola oil
4 (9 inch) Flour tortillas
1 cup (8 ounces) Canned pinto beans, drained and pureed
Smoothie says in a large bowl, combine lettuce, tomatoes, California Ripe Olives, Onions, lime juice. Set aside. In a shallow bowl, combine cornmeal, flour, salt and cayenne. Toss chicken pieces in bowl until well coated, then shake to remove excess coating and transfer to a clean plate. Heat canola oil in a large non-stick saute pan over medium heat. Add chicken, in batches if necessary and cook for 3-4 minutes, stirring occasionally until golden and cooked through. Remove from heat and set aside. Place tortillas on a clean surface. Spread 2-3 tablespoons of bean puree on each, leaving a 1/2 inch border around the edges. Place 3-4 ounces of chicken in a line down the center and the top with approximately 1 cup of lettuce mixture. Fold edges inward and rool up burrito style.
Holllllllaaaaaa😀
