Ingredients:
Tortillas
Store bought roasted chicken, deboned and shredded
Lettuce Leaves
Sour Cream
Chimichurri Sauce
Guacamole
Salsa
Chimichurri Sauce
Adapted from: http://allrecipes.com/recipe/chimichurri-sauce/
Ingredients:
1 bunch flat leaf parsley, stems removed
1 bunch cilantro, include stems
1/2 cup - 3/4 cup extra virgin olive oil
3 Tablespoons red wine vinegar
2 Tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1/2 Tablespoon garlic, minced
1/2 Tablespoon Sriracha sauce
Juice of 1 lemon wedge
1 small onion, diced
Chop parsley and cilantro. Put in food processor or blender together with the rest of the ingredients except for the olive oil. Mix and add olive oil little by little until you have your desired consistency.
Guacamole Sauce
http://blogs.babycenter.com/life_and_home/four-seasons-secret-guacamole-ole/
4 Ripe Avocados
2 Limes, juiced
1 Roma Tomato, diced
1 Small Red Onion, diced
1 Jalapeno, deseeded and diced
1/2 cup Cilantro, chopped
1 tsp Ground Cumin
1 tsp Fresh Ground Black Pepper
Kosher Salt to Taste
2 Limes, juiced
1 Roma Tomato, diced
1 Small Red Onion, diced
1 Jalapeno, deseeded and diced
1/2 cup Cilantro, chopped
1 tsp Ground Cumin
1 tsp Fresh Ground Black Pepper
Kosher Salt to Taste
Take the avocado cut across the center and split in halves. Take the pit out and take the avocado out of shell using a large spoon. Place in a mixing bowl and add juice of lime. Incorporate together using a large spoon to break up the avocado.
Note: I didn't have lime and so I used 2 tablespoons of bottled lime juice.
Salsa
Adapted from: http://www.foodnetwork.com/recipes/ree-drummond/restaurant-style-salsa-recipe/index
Ingredients
One can diced tomatoes and mild green chilies
Tomatoes, deseeded and chopped
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced
Directions
Combine the diced tomatoes, tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses.
Refrigerate the salsa for at least an hour before serving.
My notes:
Heat tortilla. Spread each tortilla with guacamole. Layer with meat, chimichurri sauce, salsa, sour cream and lettuce leaves. Roll burrito style.
If jalapeno is not available, use one can diced tomatoes and jalapenos instead of a can of diced tomatoes and chilies for the salsa.
You can also use battered fish instead of roast chicken.
Enjoy.
