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FARMER'S CHICK'N WRAP
FARMER'S CHICK'N WRAP
FARMER'S CHICK'N WRAP
FARMER'S CHICK'N WRAP

FARMER'S CHICK'N WRAP

Yield
6 portions
Portion Size
1 wrap
Ingredients: Measure:
24 oz
Fresh sweet corn
2 ears
Vegetable oil
1 tbsp
Red onion
1/2 small
Ro*Tel® Original Diced Tomatoes & Green Chilies
1 cup
Lime juice
3 tbsp
Diced jalapeño pepper
2 tbsp
Chopped fresh cilantro
1 tbsp
Kosher salt
1-1/2 tsp
Cracked black pepper
1/2 tsp
6
Baby spinach, rough chopped
3 oz

Directions

  1. Preheat grill to 400°F.

  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.

  3. While corn is cooling, cut the onion in 1/2” rings lengthwise, brush with vegetable oil. Grill about 2 minutes each side.

  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.

  5. Heat 1 tablespoon vegetable oil in a large sauté pan over menium heat. Season chick’n strips with salt and pepper and cook according to package directions. Transfer the chick’n strips onto a ½ size sheet pan, in one layer. Allow to cool completely and as quickly as possible.

  6. Grill tortillas, until golden brown on both sides. Build wraps, placing 4 oz of cooled chick’n strips, Top with roasted cor salsa and fresh spinach.

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