RollinGreens Chopped fajita CHIC’KEN, red onions, cucumber, pepperoncini all chopped up with Romain lettuce tossed in a creamy vinaigrette dressing and wrapped in a flour tortilla.

Serves 1-4 people

Ingredients

For Chopped Fajita CHIC’KEN

• 1 Bag RollinGreens Chopped fajita CHIC’KEN
• 2 cups water 
• 2 tbsp olive oil 

For the Dressing

• 1 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic
• ¼ cup sour cream (optional dairy free alternative)
• ½ tsp sea salt

For the Salad

• 2 heads of Romain lettuce
• 1/4 red onion
• ½ cucumber
• ¼ cup pepperoncini
• ½ cup parmesan cheese (optional dairy free alternative)

For the Wrap

• 1-4 large flour tortillas

Instructions

1. For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
2. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
3. For the salad, in a medium bowl, fill ¾ of water and add thinly cut lettuce. Wash three times and drain. Dry lettuce and set aside.
4. Wash, dry and dice red onion and cucumber. Add to bowl with lettuce. Add pepperoncini and cooked Chopped Fajita Chic’Ken.
5. For the dressing, in a small bowl, add the olive oil. Dice garlic fine and add salt and mash together, then add to the bowl with oil and stir. Add sour cream and stir.
6. Slowly add red wine vinegar while stirring oil with a fork. Add to salad and stir everything together and top with parmesan cheese.
7. Fill each tortilla with the chop salad and roll.

-Enjoy Chef Ko