Grilled Chicken-Wild Rice Burrito with Mango-Habanero Sauce

    Sauce:
    1 tbsp peanut oil
    1/4 cup each: diced onion and carrots
    1 fresh Habanero chili, seeded and sliced
    3 mangos, peeled, pitted and sliced
    1/2 cup champagne vinegar
    1/4 cup catsup
    1 tbsp sugar
    salt and pepper, to taste

    Burrito:
    2 tbsp unsalted butter
    1 cup diced yellow onion
    4 cloves of garlic, minced
    2 pkg (6 oz each) sliced Portabella mushrooms
    3 each: red bell and Poblano peppers, roasted, peeled, seeded, and diced
    4 cups cooked wild rice
    3 tbsp coarsely chopped fresh marjoram
    3 oz Asiago cheese, grated
    3 oz Fancy Brand® Monterrey Jack Cheese, grated
    salt and pepper, to taste
    4 12” flour tortillas
    1 pkg (20 oz) Gold'n Plump® Boneless/Skinless Split Chicken Breasts, grilled and sliced
    2 tbsp butter, melted

In a 2-quart saucepan, heat oil. Sauté onions, carrots, and chili until onions are translucent. Add remaining sauce ingredients; simmer 10 minutes. Puree in blender until smooth; keep warm.

Preheat oven to 375°F. In skillet, melt butter; sauté onions until translucent. Add garlic, mushrooms and peppers; sauté until mushrooms soften. In large bowl, mix wild rice, marjoram, and cheeses; stir in mushroom mixture. Season with salt and pepper. On each tortilla, divide wild rice mixture and chicken; roll pinwheel style and brush with melted butter. Bake 15-20 minutes, until golden brown; cool 3 minutes. Spoon sauce on 4 plates. Cut each burrito in 5 slices; arrange on top of sauce.

4 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council


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